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Vegetable Curry

Isabella's picture
This vegetable curry is prepared with a medley of vegetables cooked along with apples and curry powder. Prepared with the likes of celery, onions and zucchini with tomato puree and flour to thicken, the vegetable curry has raisins in it and can be served over cooked rice.
  Carrots 4 Ounce, sliced
  Salt To Taste
  Potatoes 8 Ounce, diced
  Butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Stalk celery 1 , sliced
  Onion 1 Medium, sliced
  Apple 1 Small, peeled cored and diced
  Courgettes 3 , sliced
  Flour 1 Tablespoon
  Curry powder/Paste 1 Tablespoon
  Tomato puree 1 Tablespoon
  Sultanas/Raisins 1⁄2 Ounce

Cook the carrots in a pan of boiling salted water for 5 minutes.
Add the potatoes, bring back to the boil and simmer for a further 8 minutes.
Drain the vegetables, reserving the liquid and keep warm.
Heat the butter and oil together in a medium sized saucepan.
Add the celery, onion, apple and courgettes [zucchini] and fry gently for 5 minutes.
Add the flour and curry powder or paste and fry for a further 5 minutes, stirring.
Measure a generous 10 fluid ounces [1 1/4 cups] of vegetable liquid, pour it on to the curry mixture and add the tomato puree and sultanas or raisins.
Bring to the boil, stirring continuously Simmer uncovered for 15 minutes, stirring occasionally.
Add the carrots and potatoes.
Cover and cook for a further 15 minutes.
Taste and flavour with lemon juice, adding more seasoning if necessary.
Arrange a ring of hot cooked rice on a serving dish.
Pile the curry into the centre.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 851 Calories from Fat 276

% Daily Value*

Total Fat 31 g48.5%

Saturated Fat 10.6 g53.1%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 597.2 mg24.9%

Total Carbohydrates 140 g46.7%

Dietary Fiber 27.6 g110.4%

Sugars 47.1 g

Protein 20 g40.1%

Vitamin A 419.9% Vitamin C 298.7%

Calcium 31.3% Iron 58.9%

*Based on a 2000 Calorie diet

Vegetable Curry Recipe