Vegetable Curry Recipe
Ingredients
| 250 g/8 oz turnips or swede, peeled | ||
| 1 aubergine (eggplant), leaf end trimmed | ||
| 350 g/12 oz new potatoes, scrubbed | ||
| 250 g/8 oz cauliflower | ||
| 250 g/8 oz button mushrooms | ||
| Onion | 1 Large | |
| 250 g/8 oz carrots, peeled | ||
| 6 tbsp vegetable ghee or oil | ||
| Garlic | 2 Clove (5gm), crushed | |
| 5 cm/2 inch ginger root, chopped finely | ||
| Green chillies | 2 , seeded and chopped | |
| Paprika | 1 Tablespoon | |
| Ground coriander | 2 Teaspoon | |
| 1 tbsp mild or medium curry powder or paste | ||
| 450 ml/3/4 pint/1 3/4 cups vegetable stock | ||
| 400 g/14 oz can chopped tomatoes | ||
| Green bell pepper | 1 To taste, sliced | |
| Cornstarch | 1 Tablespoon | |
| 150 ml/3/4 pint/2/3 cup coconut milk | ||
| Ground almonds | 3 Tablespoon | |
| Salt | To Taste | |
| Fresh coriander (cilantro) sprigs, to garnish | ||
Directions
GETTING READY
1) Cube the turnips, aubergine and potatoes into 1/2 inch pieces. Break the cauliflower into small florets and slice the onion and carrots.
MAKING
2) In a large saucepan, gently saute the turnip, potato, cauliflower and onion for 3 minutes, stirring occasionally.
3) Stir in the garlic, ginger, chillies, paprika, curry powder or paste and ground coriander, then cook for further 1 minute.
4) Stir in the stock, tomatoes, aubergine, mushrooms and salt. Then simmer covered for 30 minutes or until tender.
5) Stir in the the pepper and carrots, cook covered for a further 5 minutes.
6) Mix the cornflour with the coconut milk and stir into the mixture.
7) Stir in the ground almonds and simmer for 2 minutes, stirring continuously.
SERVING
8) Spoon into the serving plates, garnish with the fresh coriander sprigs and serve immediately.
1) Cube the turnips, aubergine and potatoes into 1/2 inch pieces. Break the cauliflower into small florets and slice the onion and carrots.
MAKING
2) In a large saucepan, gently saute the turnip, potato, cauliflower and onion for 3 minutes, stirring occasionally.
3) Stir in the garlic, ginger, chillies, paprika, curry powder or paste and ground coriander, then cook for further 1 minute.
4) Stir in the stock, tomatoes, aubergine, mushrooms and salt. Then simmer covered for 30 minutes or until tender.
5) Stir in the the pepper and carrots, cook covered for a further 5 minutes.
6) Mix the cornflour with the coconut milk and stir into the mixture.
7) Stir in the ground almonds and simmer for 2 minutes, stirring continuously.
SERVING
8) Spoon into the serving plates, garnish with the fresh coriander sprigs and serve immediately.
Chef
