Veggie Curry Recipe Video
Summary
Prepration Time10 MinutesCooking Time20 Minutes
Difficulty LevelVery EasyHealth IndexHealthy
Main IngredientVegetable
Ingredients
3 - 4 medium red potatoes, boiled until barely tender, peeled and juilianed
2 Tbs ghee + 1 Tbs + 1 Tbs
2 Tbs olive oil
2 italian eggplants, peeled, topped and tailed and cut into 1/2 inch cubes
1/2 tsp + 1/8 tsp turmeric
1/2 tsp + 1/8 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
tsp superfine sugar
2 Tbs water
juice of 1 lemon
1 small head cauliflower, broken into bitesize florets
8 oz cleaned baby spinach
6 roma tomatoes, peeled and seeded and chopped
How to make Veggie Curry
Heat 1 Tbs ghee and 1 tbs olive oil, add potatoes and stir fry until golden brown. Remove to paper towel linedplate to drain. Add 1 Tbs ghee to pan, add eggplants and stirfry over high heat until they color, remove to
paper towels and drain, sprinkle with 1/8 tsp turmeric and 1/8 tsp garam masala. Combine remaining spices, sugar, water
lemon juice in a small bowl and stir. Add 1 tbs ghee and tbs olive oil to pan, stir fry cauliflower over medium heat until
it begins to brown, add spice mixture add 1/2 cup chicken or veggie stock and then add spinach.
Cook down until spinach cooks, add tomatoes. return eggplant and potatoes to pan. Serve over rice.
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