Mixed vegetable curry

Cooking Vegetarian Mixed vegetable curry

This hearty vegetarian curry is a great winter warmer.

Lables: Heart friendly High fibre Low fat Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 8 minutes or until softened. Add carrot and potato. Cook, stirring occasionally, for 5 minutes. Add cauliflower and eggplant. Cook for 1 minute. Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes.
  2. Add tomato, curry leaves, cinnamon and 1 cup cold water to vegetables. Bring to a simmer. Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid. Simmer for 15 minutes or until vegetables are tender. Season. Sprinkle with coriander. Serve.

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1 tbsp vegetable oil
1 large brown onion, halved, thinly sliced
3 carrots, thickly sliced
3 large potatoes, cut into 4cm pieces
1/2 head cauliflower, cut into large florets
1 small eggplant, quartered, thickly sliced
1 tsp garam masala
1/4 tsp ground turmeric
2 tsp fennel seeds
1/4 tsp hot chilli powder
3 garlic cloves, finely chopped
3cm piece fresh ginger, roughly chopped
400g can chopped tomatoes
5 fresh curry leaves
1 cinnamon stick
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
55
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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