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Vegetarian Curry

Chef.at.Home's picture
Ingredients
  Eggplant 1 Medium
  Potatoes 4 Medium
  Carrots 4
  Turmeric 2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Cinnamon stick 1 Inch, broken up
  Cardamom pods 3 (Use The Seeds)
  Ground cumin 1 Teaspoon
  Garlic 3 Clove (15 gm), crushed
  Dried chili pepper 3
  Onions 2 , sliced
  Butter 15 Milliliter (1 Tablespoon)
  Fresh coconut/1/2 pound unsweetened desiccated coconut 1 , flesh grated
  Minced parsley/Minced italian parsley 60 Milliliter (1/4 Cup, Green Variety)
  Hot water 500 Milliliter (2 Cups)
  Onions 2 , peeled and cut in halves
  Green peas/Green beans 1⁄2 Pound (250 Gram)
  Canned tomatoes 500 Milliliter (2 Cups)
Directions

Peel the eggplant, potatoes and carrots.
Cut into thick slices, cover with cold water and set aside.
Blend together the turmeric, ginger, cinnamon, coriander, cardamom, cumin, garlic and dry chili peppers.
Add a little water to make a sort of paste with small pieces in it.
Heat the butter in a saucepan, add the spice mixture and fry for a second or two over medium heat, stirring all the time.
Add the sliced onions and keep stirring for another minute.
Add the coconut and mix thoroughly.
Add the parsley, hot water and onions, then add the eggplant, potatoes and carrots well drained.
Bring to a boil and add the green peas or beans and the canned tomatoes.
Cover and simmer over low heat until the vegetables are tender, about 25 to 30 minutes.
Uncover and cook over high heat until most of the liquid evaporates, leaving a rich thick gravy, this happens fairly quickly in 6 to 10 minutes, and so watch closely for the right texture.
Serve with plain boiled rice and sour pickles.
Superb with all barbecued meats as a vegetable dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Healthy

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