Vegetable curry

Recipe from: April 2010
vegetable curry

Ingredients 23
Servings 0
Minutes 25 minutes
  • 5 ml canola or olive oil
  • 1 medium onion, peeled and chopped
  • 10 ml minced garlic
  • 22 ml minced ginger
  • 10 ml turmeric
  • 10 ml curry powder
  • 2 ml minced chilli, optional
  • 3 ml salt
  • 125 ml water
  • 1 large potato, unpeeled, cut into cubes
  • 500 ml cubed pumpkin
  • 250 ml cauliflower florets
  • 1 x 410 g tin tomatoes with juices, chopped
  • 1 x 410 g tin chickpeas, drained
  • 1 red pepper, thickly sliced
  • 4 baby marrows (zucchini), thickly sliced
  • 30 ml fresh coriander
  • Creamy sauce
  • 5 ml ‘lite margarine
  • 1\2 vegetable stock cube, dissolved in
  • 250 ml boiling water
  • 125 ml low-fat evaporated milk
  • 20 ml flour


25 minutes
Heat the oil in a large saucepan, add the onion and garlic and gently fry until soft.

Add the spices and cook for 1 minute. Add the water, potato, pumpkin, cauliflower, tomatoes and chickpeas. Simmer for 20 minutes.

Add the sliced red pepper and baby marrows and simmer for another 10 minutes.

Meanwhile, prepare the creamy sauce. Melt margarine in a small saucepan. When hot, add the stock, water and milk.

In a glass bowl, mix the flour to a smooth paste with 45 ml water. When the milk and stock are hot, pour half of it into the flour paste and stir well.

Pour the flour and milk mixture back into the saucepan with the other half of the milk and stock and bring to the boil, stirring until thick and creamy.

Add the sauce to the curried vegetables and mix gently. Add the fresh coriander.

Serve on basmati rice.


Read more on: slow cook


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