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Vegetable Curry

Whats.Cooking's picture
Ingredients
  Prepared vegetables 2 Pound (1 Kilogram, At Least 3 Kinds Including Some Root Varieties)
  Garam masala/Curry powder 1 Teaspoon
  Oil 1 Tablespoon
  Onions 2 , chopped
  Garlic 2 Clove (10 gm), crushed
  Thin fresh ginger slices 6 , peeled
  Salt To Taste
  Coconut cream 1⁄4 Cup (4 tbs)
Directions

Simmer the prepared vegetables in water flavoured with a little garam masala (1-2 teaspoons) until half cooked.
Heat a little oil in a large saucepan and fry the onions, garlic and ginger with 2 heaped teaspoons garam masala for 5 minutes.
Add the drained vegetables and enough fresh water or flavoured cooking water to just cover.
Season with a little salt.
Simmer gently until the vegetables are tender.
To add a touch of Southern India to the curry, finish the dish by crumbling in coconut cream which can be bought in packets, or add coconut milk from a can.
Stir over a low heat, taking care not to allow the mixture to boil or it may curdle.
I like to add another teaspoon of garam masala before serving, to freshen up the flavour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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