Vegetable Curry Recipe
Ingredients
| 1 kg/2 lb prepared vegetables, at least 3 kinds including some root varieties | ||
| Ggaram masala or curry powder | ||
| Oil | ||
| Onions | 2 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 6 thin slices fresh ginger, peeled | ||
| Salt | To Taste | |
| Coconut cream | ||
Directions
Simmer the prepared vegetables in water flavoured with a little garam masala (1-2 teaspoons) until half cooked.
Heat a little oil in a large saucepan and fry the onions, garlic and ginger with 2 heaped teaspoons garam masala for 5 minutes.
Add the drained vegetables and enough fresh water or flavoured cooking water to just cover.
Season with a little salt.
Simmer gently until the vegetables are tender.
To add a touch of Southern India to the curry, finish the dish by crumbling in coconut cream which can be bought in packets, or add coconut milk from a can.
Stir over a low heat, taking care not to allow the mixture to boil or it may curdle.
I like to add another teaspoon of garam masala before serving, to freshen up the flavour.
Heat a little oil in a large saucepan and fry the onions, garlic and ginger with 2 heaped teaspoons garam masala for 5 minutes.
Add the drained vegetables and enough fresh water or flavoured cooking water to just cover.
Season with a little salt.
Simmer gently until the vegetables are tender.
To add a touch of Southern India to the curry, finish the dish by crumbling in coconut cream which can be bought in packets, or add coconut milk from a can.
Stir over a low heat, taking care not to allow the mixture to boil or it may curdle.
I like to add another teaspoon of garam masala before serving, to freshen up the flavour.
Chef
