Vegetable curry


Ingredients 19
Servings 0
Time

Ingredients

  • 2
    aubergines, sliced and salted
  • 45
    ml
    oil
  • 1
    medium onion
  • 3
    cloves garlic
  • 15
    ml
    fresh grated ginger
  • 5
    ml
    ground coriander
  • 10
    ml
    medium curry powder
  • 250
    g
    frozen peas or beans
  • 3
    medium carrots
  • 2
    large potatoes
  • 410
    g
    whole tomatoes
  • 250
    ml
    vegetable or chicken stock
  • 45
    ml
    fresh coriander leaves
  • 15
    ml
    fresh mint
  • 15
    ml
    cornflour
  • 1
    ml
    cayenne pepper
  • 5
    ml
    salt
  • 5
    ml
    sugar
  • freshly ground black pepper
 

Method

 
Use a large glass casserole dish to microwave the onion in the oil for 2 minutes on high.
Add the garlic and ginger and microwave for 2 minutes on high.
Add the coriander and masala and microwave for 1 minute on high.
Add the peas, carrots, potatoes and diced brinjals.
Microwave for a further 4 minutes.
Add the tomatoes and stock, microwave for a further 15 - 20 minutes.
Add the coriander leaves and mint. If necessary, thicken with cornflour made into a paste with a little cold water.
Add seasoning and sugar to taste. If desired, portion and place in freezer bags.
Freeze until needed and reheat in a microwave oven. Serve with rice, pappadoms and sambals.
 

Read more on: curry  |  microwave
 

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