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Vegetable Curry

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Ingredients
  Oil 3 Fluid Ounce (80 Milliliter / 1/3 Cup)
  Cumin 2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Onions 2 , chopped
  Garlic 2 Clove (10 gm), crushed
  Ginger root piece 1 Small, grated
  Tomatoes 2 Large, peeled and chopped
  Potatoes 4 , quartered
  Cauliflower head 1⁄4 , cut into florets
  Zucchini 4 , sliced (Courgettes)
  Eggplant 1⁄2 , diced (Aubergine)
  Frozen peas 4 Ounce (1 Cup /125 Gram)
  Water 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
Directions

Heat oil and stir in cumin, turmeric and chilli powder.
Add onions, garlic and ginger and saute, stirring until onions are soft but not brown.
Add all vegetables except the peas and saute, stirring, for 5 minutes.
Add water, cover and simmer over low heat for 20 minutes.
Add peas and simmer 5 minutes more.
Most of the moisture should be absorbed during cooking.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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