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Spicy Vegetable Curry

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This Vegetable Curry is delicious and easy to make. I made this well flavored and simple Vegetable Curry for my friends farwell party and everyone loved it. Go ahead and try it!
Ingredients
  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
  Turmeric 1 Teaspoon
  Ground coriander 1 Tablespoon
  Paprika 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)
  Salt 1 Teaspoon
  Canned peeled tomatoes 14 Ounce, rubbed through a strainer with the can juice
Directions

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.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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