Priscilla's vegetable curry

Recipe from: 8/13/1998 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 1
    large onion, chopped
  • 3
    cm
    piece ginger, skinned and grated
  • 2
    cloves garlic, crushed
  • 5
    ml
    turmeric
  • 7
    ml
    strong curry powder
  • 5
    ml
    garam masala
  • 1
    star aniseed
  • 1
    large, piece stick cinnamon
  • 250
    g
    carrots, scraped and sliced into rings
  • 500
    g
    butternut, skinned and diced
  • 250
    g
    cauliflower, broken into florets
  • 1
    aubergine, diced
  • 250
    ml
    chicken or vegetable stock
  • 250
    g
    broccoli, broken into florets
  • salt and freshly ground black pepper
  • 425
    g
    coconut milk
 

Method

30-40 min
 
Heat the oil in a large, deep saucepan and add the onion, ginger and garlic. Stir-fry over low heat until tender, about 5 minutes. Add the spices and stir-fry for another 2 minutes, taking care that the mixture does not stick to the bottom of the pan. Add a little stock if the mixture is too dry. Add the carrots, butternut, cauliflower, brinjal and about 250 ml (1 c) stock, bring to the boil, cover and reduce the heat. Simmer slowly for about 30 minutes. Add more stock if necessary. Place the broccoli florets on top of the other vegetables, taste and season with salt and pepper if necessary. Cover once more and simmer until the vegetables are just cooked. Add the coconut milk and simmer for another 5 minutes. Serve with lentil rice and sambals. Serves 4-5.
 

 

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