Rate this Article:
PrintVEGETABLE CURRY
Serves :
4
Preparation Time :
Preparation Method :
- Cut the turnips or Swede, aubergine (egg plant) and potatoes into 1cm (½ in) cubes. Divide the cauliflower into small florets.
- Leave the mushrooms whole, or slice thickly, if preferred. Slice the onion and carrots.
- Heat the oil in a large saucepan, add the onion, turnip, potato and cauliflower and cook gently for 3 minutes, stirring frequently.
- Add the garlic, ginger, chili and spices and cook for 1 minute, stirring.
- Add the stock, tomatoes, aubergine (egg plant) and mushrooms and season with salt.
- Cover and simmer gently for about 30 minutes or until tender, stirring occasionally. Add the green (bell) pepper, cover and continue cooking for a further 5 minutes.
- Smoothly blend the corn flour (corn starch) with the coconut milk and stir into the mixture.
- Add the ground almonds and simmer for 2 minutes, stirring all the time. Taste and adjust the seasoning, if necessary. Serve hot, garnished with coriander sprigs.
INGREDIENTS
- 250 grams turnips or Swede, peeled
- 1 aubergine(egg plant), leaf and trimmed
- 350 grams new potatoes, scrubbed
- 250 grams cauliflower
- 250 grams button mushrooms, wiped
- 1 large onion, peeled
- 250 grams carrots, peeled
- 6 tablespoon IDHAYAM sesame oil
- 2 garlic cloves, peeled and crushed
- 2 in ginger root, peeled and chopped
- 1-2 fresh green chilies, seeded and chopped
- 1 tablespoon paprika
- 2 teaspoon ground coriander
- 1 tablespoon mild or medium curry powder or paste
- 450 ml vegetable stock
- 450 grams chopped tomatoes
- Salt
- 1 green (bell) pepper, seeded and sliced
- 1 tablespoon corn flour( corn starch)
- 150 ml coconut milk
- 2-3 tablespoon ground almonds
- Coriander sprigs, to garnish
3 comments for “Vegetable Curry”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
gud