Spicy Vegetable Curry
|Vegetable oil||3 Tablespoon|
|Onions||2 Medium, finely chopped|
|Fresh root ginger||1 1⁄2 Inch, peeled, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green chilies||2 , seeded and finely chopped|
|Ground coriander||1 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Ground fenugreek||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Potatoes||1 Pound, peeled and cut into 1 inch cubes|
|Turnips||8 Ounce, peeled and cut into 1 inch cubes|
|Carrots||8 Ounce, scraped and cut into 1/4 inch slices|
|French beans||4 Ounce, trimmed and sliced|
|Fresh peas||4 Ounce (Weighed After Shelling)|
|Canned peeled tomatoes||14 Ounce, rubbed through a strainer with the can juice|
In a large saucepan, heat the oil over moderate heat.
When the oil is hot, add the onions, ginger, garlic and chillis and fry, stirring occasionally, for 8 to 10 minutes or until the onions are golden.
Meanwhile, in a small bowl, combine the turmeric, coriander, paprika, cayenne pepper, fenugreek and pepper.
Add the lemon juice and a little water, if necessary, to make a smooth paste.
Add the spice paste to the onion mixture and fry, stirring constantly, for 5 minutes.
Add a spoonful of water if the mixture gets too dry.
Add the vegetables to the pan and fry, stirring constantly, for 5 minutes.
Stir in the salt and the strained tomatoes and bring the mixture to the boil.
Cover the pan, reduce the heat to low and simmer the curry for 20 to 25 minutes or until the vegetables are cooked.
Taste the curry and add more salt if necessary.
Remove the pan from the heat.
Transfer the curry to a deep serving dish and serve immediately.