Indian-style vegetable curry

Cooking Vegetarian Indian-style vegetable curry

Jills speedy one-pot curry is bursting with aromatic Indian spice and winter vegetables.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Heat oil in a large, deep frypan over medium-high heat. Add mustard seeds and cook, stirring, for 1-2 minutes until starting to pop. Stir in onion, chilli and curry leaves, if using, and cook for 5 minutes. Add cauliflower, kumara, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock and 1/2 teaspoon salt, then partially cover and simmer, stirring occasionally, for 30 minutes or until slightly reduced.
  2. Add beans, garam masala, tamarind and half the fresh tomato. Season and cook for 5 minutes until beans are tender.
  3. Divide curry among bowls. Top with cashews, coriander and remaining fresh tomato, then serve.

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1 tbsp sunflower oil
2 tbsp brown mustard seeds
2 onions, coarsely grated
1 long green chilli, sliced
10 fresh curry leaves ,
500g cauliflower, cut into florets
1 kumara , peeled, cut into 2cm pieces
1 eggplant , cut into 2cm pieces
2 carrots, cut into 2cm pieces
400g can chopped tomatoes
2 garlic cloves, finely chopped
1 tbsp grated ginger
1 tbsp curry powder
1 tsp ground turmeric
600ml Massel vegetable liquid stock
100g green beans, trimmed
1 tsp garam masala
1 tbsp tamarind puree or lime juice
2 tomatoes, finely chopped
2 tbsp toasted cashews, roughly chopped

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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