Wednesday, December 26, 2012,8:46 PM
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PrintMIXED VEGETABLE CURRY
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large pan. Add the onions, garlic, apple and ginger and fry gently for 5 minutes, stirring occasionally.
- Stir in the spices and fry gently for a further 3 minutes, stirring constantly.
- Add the stock and bring to the boil, stirring constantly until the sauce thickens slightly.
- Add the lemon rind and juice, and salt and pepper to taste, then lower the heat and simmer for 2 minutes.
- Add the potatoes, carrots and tomatoes. Cover the pan and simmer for 10 minutes.
- Add the cauliflower, beans, sultanas and nuts.
- Cover and simmer for a further 10 minutes or until the vegetables are just tender but still crisp and not broken up.
- Taste and adjust the seasoning. Sprinkle with the coconut and almonds, and serve hot.
INGREDIENTS
- 2 teaspoon ground turmeric
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- 1 teaspoon ground fenugreek
- 1 teaspoon chili powder
- 750 ml stock
- Finely grated rind and juice of 1 lemon
- Salt
- Freshly ground black pepper
- 500 grams potatoes, peeled and diced
- 500 grams carrots, peeled and sliced
- 500 grams tomatoes, skinned and roughly chopped
- 500 grams cauliflower florets
- 500 grams runner beans, sliced
- 100 grams sultanas
- 100 grams shelled Brazil nuts
Garnish:
- 2 tablespoon grated fresh coconut
- Flaked almonds
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