MIXED VEGETABLE CURRY

Vegetable curries are eaten widely among a large percentage of the Indian population who are vegetarian or who do not eat meat on religious days or certain days of the week.

3 Tbsp vegetable oil

2 onions, finely chopped

1 tsp crushed garlic

1 tsp crushed ginger

1 sprig curry leaves

2 tsp ground jeera (cumin)

1 chilli, chopped

½ tsp masala

¼ tsp turmeric

½ tsp chilli powder

2 tomatoes, grated

1 tsp salt

1 large carrot, sliced

½ head cauliflower or broccoli, chopped

3 baby marrows, chopped

6 green beans

1 large brinjal, chopped

2 medium potatoes, peeled and quartered

4 Tbsp finely chopped fresh coriander

1.      Heat the oil in a large saucepan, add the onions and sauté for a few minutes.

2.      Add the garlic and ginger along with the curry leaves. Stir together, then add the ground jeera (cumin), chilli, masala, turmeric and chilli powder. Stir-fry for a few minutes, taking care not to burn the ingredients.

3.      Add the tomatoes and salt and simmer for a few minutes.

4.      Add the carrot and cook for 15 minutes.

5.      Add the cauliflower or broccoli, the baby marrows, green beans, brinjal and potatoes and cook for about 30 minutes until the potatoes are soft.

6.      Stir in the coriander and serve with plain boiled white rice.

Serves 4

TIP

Add some chopped mushrooms at the same time as the green vegetables.