Spicy Vegetable Curry Recipe

This Vegetable Curry is delicious and easy to make. I made this well flavored and simple Vegetable Curry for my friends farwell party and everyone loved it. Go ahead and try it!

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Vegetable oil3 Tablespoon
 Onions2 Medium, finely chopped
 1 1/2 inch piece fresh root ginger, peeled and very finely chopped
 Garlic2 Clove (5gm), crushed
 2 green chillis, seeded and finely chopped
 Turmeric1 Teaspoon
 Ground coriander1 Tablespoon
 Paprika1 Tablespoon
 Cayenne pepper1/2 Teaspoon
 Fenugreek1/4 Teaspoon
 Ground black pepper1/4 Teaspoon
 Lemon juice2 Tablespoon
 1 lb. potatoes, peeled and cut into 1 inch cubes
 Turnips8 Ounce
 8 oz. carrots, scraped and cut into 1/4 inch slices
 French Beans4 Ounce, trimmed
 4 oz. fresh peas, weighed after shelling
 Salt1 Teaspoon
 14 oz. canned peeled tomatoes, rubbed through a strainer with the can juice

Directions

In a large saucepan, heat the oil over moderate heat.
When the oil is hot, add the onions, ginger, garlic and chillis and fry, stirring occasionally, for 8 to 10 minutes or until the onions are golden.
Meanwhile, in a small bowl, combine the turmeric, coriander, paprika, cayenne pepper, fenugreek and pepper.
Add the lemon juice and a little water, if necessary, to make a smooth paste.
Add the spice paste to the onion mixture and fry, stirring constantly, for 5 minutes.
Add a spoonful of water if the mixture gets too dry.
Add the vegetables to the pan and fry, stirring constantly, for 5 minutes.
Stir in the salt and the strained tomatoes and bring the mixture to the boil.
Cover the pan, reduce the heat to low and simmer the curry for 20 to 25 minutes or until the vegetables are cooked.
Taste the curry and add more salt if necessary.
Remove the pan from the heat.
Transfer the curry to a deep serving dish and serve immediately.
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