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Mixed Vegetable Curry

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Skiz Fernando shows you how to make a quick, simple, and healthy vegetarian curry that tastes delicious on this episode of Pan Asian.
  Carrot 4 Ounce, peeled, cut into 1-inch pieces
  Potato 4 Ounce, cubed
  Green beans 4 Ounce, cut into 1-inch pieces
  Vegetable oil 3 Tablespoon
  Onion 2 , sliced
  Green chili 1 , slit lengthwise (or to taste)
  Cayenne pepper powder 1 Teaspoon
  Coriander powder 1⁄2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Curry leaves 5 Gram (1 sprig) (Optional)
  Broccoli florets/Cauliflower 4 Ounce, separated into florets
  Coconut milk 1⁄2 Cup (8 tbs)
  Salt To Taste
For spice paste
  Garlic 4 Clove (20 gm), peeled
  Ginger 10 Gram, finely chopped (1-inch piece)
  Green chili 2 , finely chopped
  Fennel seed 1⁄2 Teaspoon
  Tomatoes 4 Ounce, diced

1. For spice paste, in a blender, add garlic, ginger, chilies, fennel seeds, and tomatoes. Grind until smooth. Set aside.

2. In a large clay pot, heat oil, add onion, green chili, and curry leaves. Saute until onions are translucent.
3. Drop carrot, cayenne pepper, coriander, turmeric, and salt. Give it a good stir.
4. Reduce the heat, and add potatoes in the pan. Cover, and cook for about 10 minutes.
5. Add broccoli, and green beans. Stir well.
6. Throw spice paste and mix well. Add little water, if required to keep things moist. Cook for 10-15 minutes
7. Remove pan from the heat, and pour coconut milk in it. Mix to combine.
8. Taste and season with salt.

9. Serve mixed vegetable hot with roti.

You can use any vegetable available in your kitchen.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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