Quick Vegetable Curry

Quick Vegetable Curry

Vegetable Curry Ingredients
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, crushed
* 2 1/2 tablespoons curry powder
* 2 tablespoons tomato purée
* 1 (400g) tin chopped tomatoes
* 1 vegetable stock cube
* 285g frozen mixed vegetables
* 340ml (12 fl oz) water
* salt and pepper to taste
* Chopped fresh coriander to garnish

Vegetable Curry Instructions

1.In a large saucepan over medium high heat, heat oil and sauté onion and garlic until golden.
2.Stir in curry powder and tomato purée, cook 2 to 3 minutes.
3.Stir in tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 20 to 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh coriander prior to serving.

Vegetable Curry

Vegetable Curry
Vegetable Curry Ingredients

• vegetable oil
• 1 medium red onion, peeled and chopped
• 1 courgette, diced
• ½ butternut squash, peeled and diced
• 100g mushrooms, quartered
• 1 red pepper, diced
• 150g cauliflower, broken into florets
• 600ml curry base sauce (see curry base sauce recipe)
• 400ml water

Vegetable Curry Instructions
In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

Tip
This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them for the equivalent quantity in the recipe.
spinach-sweet-potato-curry.

INDIAN VEGETABLE CURRY RECIPE

INDIAN VEGETABLE CURRY RECIPE
Vegetable Curry Ingredients:

• 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
• 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
• 100g/4oz/1 cup peas
• 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
• 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
• 50g/2oz/ 1/2 cup freshly grated coconut
• 4 fresh hot green chillies
• 2 tbsp white poppy seeds
• 1 1/4 tsp salt
• 3 medium-sized tomatoes, roughly chopped
• 1 tbsp natural plain yogurt
• 1 tsp garam masala
• 2 tbsp chopped, fresh green coriander

Vegetable Curry Instructions:

* Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Enjoy the vegetable curry !