Veggie Curry
Ingredients
- 1/2 teaspoon ground cumin
- 1/2 teaspoon of chilli flakes
- 1 teaspoon tumeric
- 2 small onions chopped (you can use shallots if you like instead)
- 1 teaspoon of mustard seeds
- 1 medium red chilli
- 3 carrots chopped (1/2 inch bits)
Instructions
Heat a couple of table spoons of vegetable oil in a big pan and add the mustard seeds. Wait for em to pop. Then add the chooped
chilli, the ginger (Peeled and grated) and curry leaves and fenugreek if using, and fry for a couple of minutes. Next add the
chopped onion and fry for about 5 minutes until lightly browned (If doing my veggy curry, add your chopped vegetables at this
point too. The onion will brown slower, but you want to coat the veggies in the spice mix too). Next add the chilli
powder/flakes, turmeric and cumin and mix well to coat everything. Next add the tomatoes and stir through, followed by about a
cup of water and the coconut milk. Stir so it's all mixed up and then leave to simmer (For about 5 minutes if just making a curry
sauce, or until the veggies are tender if you're doing my veggy curry). Finally when done season with salt and garnish with fresh
coriander.
This is a recipe of a friend of mine, Richard, in England;)
The above amounts comfortably servers 2 people, and best eaten with Roti or Naan Bread. Also note if you miss out the veggies you
can then curry just about anything you like with the sauce. You can also adjust the chilli for heat if you like things more
spicy.
chilli, the ginger (Peeled and grated) and curry leaves and fenugreek if using, and fry for a couple of minutes. Next add the
chopped onion and fry for about 5 minutes until lightly browned (If doing my veggy curry, add your chopped vegetables at this
point too. The onion will brown slower, but you want to coat the veggies in the spice mix too). Next add the chilli
powder/flakes, turmeric and cumin and mix well to coat everything. Next add the tomatoes and stir through, followed by about a
cup of water and the coconut milk. Stir so it's all mixed up and then leave to simmer (For about 5 minutes if just making a curry
sauce, or until the veggies are tender if you're doing my veggy curry). Finally when done season with salt and garnish with fresh
coriander.
This is a recipe of a friend of mine, Richard, in England;)
The above amounts comfortably servers 2 people, and best eaten with Roti or Naan Bread. Also note if you miss out the veggies you
can then curry just about anything you like with the sauce. You can also adjust the chilli for heat if you like things more
spicy.
Recipe Info
Views
1,279
Rating
Date
June 21, 2003
Categories
Vegetarian