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12 December 2012,04:24 by
Ponmathi Srilekha.S

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VEGETABLE CURRY

Serves :
4

Preparation Time :
1 hour

Preparation Method :

  • Cut the turnips or Swede, aubergine (egg plant) and potatoes into 1cm (½ in) cubes. Divide the cauliflower into small florets.
  • Leave the mushrooms whole, or slice thickly, if preferred. Slice the onion and carrots.
  • Heat the oil in a large saucepan, add the onion, turnip, potato and cauliflower and cook gently for 3 minutes, stirring frequently.
  • Add the garlic, ginger, chili and spices and cook for 1 minute, stirring.
  • Add the stock, tomatoes, aubergine (egg plant) and mushrooms and season with salt.
  • Cover and simmer gently for about 30 minutes or until tender, stirring occasionally. Add the green (bell) pepper, cover and continue cooking for a further 5 minutes.
  • Smoothly blend the corn flour (corn starch) with the coconut milk and stir into the mixture.
  • Add the ground almonds and simmer for 2 minutes, stirring all the time. Taste and adjust the seasoning, if necessary. Serve hot, garnished with coriander sprigs.

INGREDIENTS

  • 250 grams turnips or Swede, peeled
  • 1 aubergine(egg plant), leaf and trimmed
  • 350 grams new potatoes, scrubbed
  • 250 grams cauliflower
  • 250 grams button mushrooms, wiped
  • 1 large onion, peeled
  • 250 grams carrots, peeled
  • 6 tablespoon IDHAYAM sesame oil
  • 2 garlic cloves, peeled and crushed
  • 2 in ginger root, peeled and chopped
  • 1-2 fresh green chilies, seeded and chopped
  • 1 tablespoon paprika
  • 2 teaspoon ground coriander
  • 1 tablespoon mild or medium curry powder or paste
  • 450 ml vegetable stock
  • 450 grams chopped tomatoes
  • Salt
  • 1 green (bell) pepper, seeded and sliced
  • 1 tablespoon corn flour( corn starch)
  • 150 ml coconut milk
  • 2-3 tablespoon ground almonds
  • Coriander sprigs, to garnish

1 comment for “Vegetable Curry”

  • amandeep kaur arora
    Posted 24 July 2013 at 22:28:51

    gud

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