Vegetarian curry

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 23
Servings 4
Time 20 min

Ingredients

  • 50
    ml
    sunflower oil
  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • 5
    ml
    freshly grated ginger
  • 1
    large green apple, cored and cubed
  • 10
    ml
    garam masala
  • 5
    ml
    ground coriander
  • 2
    ml
    turmeric
  • 2
    ml
    ground cumin
  • 2
    ml
    nutmeg
  • 5
    cardamom pods, seeds removed and crushed
  • 2
    green chillies, chopped
  • 25
    ml
    flour
  • 250
    ml
    milk
  • 300
    ml
    vegetable stock
  • 25
    ml
    tomato paste
  • 2
    ml
    sugar
  • 250
    g
    pumpkin, peeled and cubed
  • 250
    g
    fresh black mushrooms, sliced
  • 125
    ml
    walnuts, coarsely chopped
  • 410
    g
    can butter beans
  • salt and freshly ground black pepper to taste
  • parsley to garnish
 

Method

40 min
 
Heat oil in a large saucepan and sauté onion, garlic, ginger and apple for one minute until soft. Add spices and chilli and cook for a minute. Stir in flour and add milk and stock gradually, stirring constantly. When mixture begins to thicken, add tomato paste, sugar and pumpkin. Cover and simmer for 15 minutes. Add mushrooms and walnuts and continue to cook for a further 10 minutes. Lastly add beans and season to taste. Cook for 5 minutes, garnish with parsley and serve. Serves: 4
 

 

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