Fragrant vegetable curry

Recipe from: 18 June 2012

Ingredients 16
Servings 4
Time 00:15

Ingredients

  • 2
    cup
    mixed vegetables sliced into bite size
  • chunks and par-boiled
  • 1/2
    coconut - grated
  • 3
    green chillies
  • 1 1/2
    Tbs
    sesame seeds
  • 1
    inch piece cinnamon
  • 3
    cloves
  • 1
    tsp
    cumin seeds
  • 1
    tsp
    black mustard seeds
  • 3
    Tbs
    ghee (clarified butter)
  • 1
    tsp
    garlic - crushed
  • 2
    tsp
    ginger - grated
  • salt to taste
  • 2
    tomatoes - sliced
  • 1 1/2
    tsp
    red chilli powder
  • 1
    Tbs
    lemon juice
 

Method

00:20
 
Boil the vegetables, drain and keep stock for later. In a blender mix together the coconut, chillies, sesame seeds, cinnamon, cloves, cumin seeds in blender.

In a heavy based pot heat the ghee. When hot add the mustard seeds and allow to splutter. Next add the garlic, ginger and curry paste made earlier. Stir fry for about 3 minutes.

Add the boiled vegetables. Pour in 250ml stock and cover. Allow to simmer for 5 minutes.

Add salt, chilli powder and tomatoes. Carefully stir through and cook until the sauce thickens.

Add lemon juice to taste.

Reprinted with permission of Damian Ettish.

 
 

Read more on: boil  |  recipe  |  vegetables  |  vegetarian  |  curry
 

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