Fragrant Vegetable Curry Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Small onion | 1 | |
| Vegetable oil | 1 Tablespoon | |
| Cardamoms | 4 | |
| Fenugreek seeds | 1 Teaspoon | |
| Mustard seeds | 1/2 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| Turmeric | 1 Tablespoon | |
| Potato | 1 Large, peeled | |
| Courgettes - 2 medium, cut into 1-inch chunks | ||
| Cauliflower - 1 small, stalks removed and florets divided up | ||
| Green beans - 4 ounces, cut | ||
| Tomatoes | 1 Can (10oz) | |
| Bay leaves | 2 | |
| Water - 1/4-1/2 pint, hot | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
MAKING
1) Into a very large bowl, combine the onion with the oil.
2) On high power, cook for 4 minutes, or until the onions start turning brown.
3) To this, add the cardamoms, fenugreek, mustard, coriander seeds and turmeric.
4) On high power, cook for 1 minute, stirring half-way through the cooking.
5) To this, add the diced potato.
6) On high power, cook covered for 3 minutes, stirring twice in between.
7) Now, add the courgettes, cauliflower florets, beans, tomatoes and bay leaves.
8) On high power, cook covered for 5 minutes.
9) To this, add half of the water.
10) Cover again and cook for 10 minutes.
11) On Defrost/Low setting, cook for 15 minutes, until the vegetables are tender. Add the remaining water if necessary for the desired consistency.
SERVING
12) Adjust the seasoning to taste and serve hot on a bed of cooked rice.
1) Into a very large bowl, combine the onion with the oil.
2) On high power, cook for 4 minutes, or until the onions start turning brown.
3) To this, add the cardamoms, fenugreek, mustard, coriander seeds and turmeric.
4) On high power, cook for 1 minute, stirring half-way through the cooking.
5) To this, add the diced potato.
6) On high power, cook covered for 3 minutes, stirring twice in between.
7) Now, add the courgettes, cauliflower florets, beans, tomatoes and bay leaves.
8) On high power, cook covered for 5 minutes.
9) To this, add half of the water.
10) Cover again and cook for 10 minutes.
11) On Defrost/Low setting, cook for 15 minutes, until the vegetables are tender. Add the remaining water if necessary for the desired consistency.
SERVING
12) Adjust the seasoning to taste and serve hot on a bed of cooked rice.
Chef
