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Curried Veggies

Chef.Graeme.Wood's picture
Ingredients
  Potatoes 4 1⁄4 Cup (68 tbs)
  Green beans 2 1⁄4 Cup (36 tbs)
  Tomatoes 1 1⁄2 Cup (24 tbs)
  Green peppers 1 3⁄4 Cup (28 tbs)
  Eggplant 2 1⁄4 Cup (36 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Mustard seed 2 1⁄2 Teaspoon
  Turmeric 2 1⁄2 Teaspoon
  Cumin 1 Tablespoon
  Coriander 4 1⁄2 Teaspoon
  Curry 1 1⁄2 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Honey 1 1⁄2 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Tamari 1 1⁄2 Teaspoon
Directions

GETTING READY
1. Wash the vegetables and cut them in similar size pieces, approximately 1 inch dices.

MAKING
2. In a skillet or a wok, heat oil over a medium high flame.
3. When the oil is hot, add the mustard seeds and allow them to pop.
4. When the mustard pops, add the cumin and allow it to crackle.
5. Further add the curry powder, turmeric, cayenne, ground coriander and salt to taste. Sauté the spices for 30 seconds making sure that they do now burn. If the oil is very hot, reduce the flame.
6. Add the potatoes and green beans and sauté for 3 minutes.
7. Then add the tomatoes, peppers and eggplant and sauté for 2 minutes.
8. Sprinkle the lemon juice and stir in the honey and tamari. Sauté to mix with the vegetables.
9. Reduce the heat and simmer the vegetables, stirring often until the vegetables are cooked.
10. Taste to check seasoning. You can add more cayenne if you like spice.

SERVING
11. Dish out immediately and serve hot with roti or rice and lentils

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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