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Vegetable Curry

salad.queen's picture
Ingredients
  Corn oil 3 Tablespoon
  Onions 8 Ounce, chopped (225 Gram)
  Curry powder 1 1⁄2 Tablespoon
  Plain flour 2 Ounce (50 Gram)
  Marmite 1 Tablespoon
  Hot water 1 1⁄2 Pint (900 Milliliter)
  Small garlic 1 Clove (5 gm), crushed
  Tomato puree 1 Tablespoon
  Sugar 1 Pinch
  Cauliflower 1 Small
  Brussels sprouts 8 Ounce (225 Gram)
  Celery stick 4
  Tomatoes 3
  Seasoning To Taste
To serve:
  Plain boiled rice 1 Cup (16 tbs)
  Salted peanuts 1⁄2 Cup (8 tbs)
  Banana 1
  Coconut 1⁄2 Cup (8 tbs)
  Mango chutney 1⁄4 Cup (4 tbs)
Directions

1. Place the oil and onions in a large pan and cook until soft without browning, about 10 minutes.
2. Stir in the curry powder and cook very gently for 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Gradually add the Marmite dissolved in the hot water, bring to the boil, stirring, and cook for 2 minutes.
5. Add the garlic if used, tomato puree and sugar. Remove pan from the heat.
6. Wash the cauliflower and divide into sprigs; prepare the sprouts and celery and cut into 2-cm 1-inch pieces.
7. Add the vegetables to the pan and cook slowly, stirring occasionally, for about 10-15 minutes, until just tender.
8. Cut the tomatoes into segments and add with seasoning to taste.
9. Cook for a further 5 minutes.
10. Serve with plain boiled rice accompanied by salted peanuts, banana, coconut and mango chutney.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 3.9 (14 votes)