Vegetable Curry Recipe
Ingredients
| Oil | 1/3 Cup (16 tbs) | |
| Cumin | 2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Chilli powder | 1/4 Teaspoon | |
| Onions | 2 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Small piece ginger root, grated | ||
| Tomatoes | 2 Large, chopped | |
| Potatoes | 4 , quartered | |
| 1/4 head cauliflower, cut into florets | ||
| 3 to 4 zucchini (courgettes), sliced | ||
| Eggplant aubergine | 1/2 , diced | |
| Frozen peas | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
Directions
Heat oil and stir in cumin, turmeric and chilli powder.
Add onions, garlic and ginger and saute, stirring until onions are soft but not brown.
Add all vegetables except the peas and saute, stirring, for 5 minutes.
Add water, cover and simmer over low heat for 20 minutes.
Add peas and simmer 5 minutes more.
Most of the moisture should be absorbed during cooking.
Add onions, garlic and ginger and saute, stirring until onions are soft but not brown.
Add all vegetables except the peas and saute, stirring, for 5 minutes.
Add water, cover and simmer over low heat for 20 minutes.
Add peas and simmer 5 minutes more.
Most of the moisture should be absorbed during cooking.
Chef
