Indian-style vegetable curry

Recipes / Vegetarian

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

Recipe «Indian-style vegetable curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.