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Vegetable Curry

Western.Chefs's picture
Ingredients
  Oil 1⁄4 Cup (4 tbs)
  Cumin seeds 1 1⁄2 Teaspoon
  Chopped onions 2 Cup (32 tbs)
  Canned chopped green chili peppers 4 Ounce
  Salt 1 Tablespoon
  Ground coriander 2 Tablespoon
  Turmeric 1 Teaspoon
  Bay leaf 1
  Potatoes 2 Medium, chopped to make 1 1/2 cups
  Water 1⁄4 Cup (4 tbs)
  Carrots 2 Medium, thinly sliced
  Cauliflower flowerts 2 Cup (32 tbs)
  Frozen peas 10 Ounce
  Zucchini 1 Medium, thinly sliced
  Cooked garbanzos 3 Cup (48 tbs)
  Yogurt sauce 1 Tablespoon (As Needed)
Directions

MAKING
1. In a large skillet add oil and heat over medium flame.
2. Add cumin seeds and brown them for 1 minute.
3. Reduce the flame. Mix the next 6 ingredients and cook for 2 minutes.
4. Mix water and potatoes.
5. Cover the skillet and simmer 10 minutes.
6. Combine cauliflower and carrots.
7. Simmer 7 minutes more.
8. Add garbanzos, zucchini and peas. Simmer for 10 minutes keeping the skillet covered.

FINALIZING
9. Remove the bay leaves.

SERVING
10. Serve vegetable curry with yogurt sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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