Vegetable Curry
Vegetable Curry is my all time favorite to make, it's quick and easy if i don't have all the vegetable at hand i always substitute it with frozen mixed veggies!
Ingredients
Carrots- 4
Beans - 1 lb
Potatoes- 3 cubed
Cauliflower florets - 2 handful
Turnip- 1 cubed
Green Peas -handful
Other Ingredients
Onions- 2
Tomatoes-2
Ginger and Garlic paste- 2 tbs
Green Chili- 3
Turmeric powder-1/2 tsp
Chili powder- 2 tsp
Coriander powder-2 tsp
Curry leaves- few sprigs
Cilantro leaves - 1 bunch
Salt to taste
Oil to fry
Whole Spices
Cardamom -2
Cloves -2
Cinnamon -2"
Bay leaf -2
Star anise-1
To Grind
Fennel seed - 1/4 tsp
Shredded Coconut -3/4 cup
Cashew nut (optional)
Water
Prep work
Grind the Fennel,Coconut and Cashews with some water into a smooth paste.
Cut all the vegetable and keep aside.
I also add coconut cream instead of grinding shredded coconut.
Method in easy steps
- Pour Oil in a wok or a pot add the whole spices wait to sputter then add the onions and fry till they are golden brown.
- Now add the ginger and garlic paste along with that you can add the green chili,curry leaf ,fry for a few minutes then add the Indian masala powders with some water.
- Fry till u see the oil separate and the raw smell disappears now add the diced tomatoes.
- Stir in the vegetables,add 2 cups of water check for salt .
- Simmer the sauce, cover with a lid and cook for 10 minutes.
- Open the lid add the ground coconut paste and simmer for another 7 minutes garnish with some cilantro leaves .
- Final Tempering can be done using 2 tsp oil and some curry leaf!
