Mixed vegetable curry recipe
Recipe ingredients:
- 1/2 medium sized (100 g. / 4 oz.) aubergine (eggplant) cut into 2 x 1 cm. / 3/4 x 1/2 inch sticks
- 2 small carrots (100 g. / 4 oz.), peeled and cut into 2 x 1 cm. / 3/4 x 1/2 inch sticks
- 100 g. / 4 oz. / 1 cup peas
- 100 g. / 4 oz. / 1 cup french beans, cut into 2.5 cm. / 1 inch pieces
- 1 medium sized potato (100 g. / 4 oz.), peeled and cut into 2 x 1 cm. / 3/4 x 1/2 inch sticks
- 50 g. / 2 oz. / 1/2 cup freshly grated coconut
- 4 fresh hot green chillies
- 2 tablespoons white poppy seeds
- 1 1/4 teaspoons salt
- 3 medium sized tomatoes, roughly chopped
- 1 tablespoon natural plain yoghurt
- 1 teaspoon garam masala
- 2 tablespoons chopped, fresh green coriander
Recipe method:
- Place the aubergine (eggplant), carrots, peas, french beans and potato in a medium sized saucepan.
- Add 250 ml. / 8 fl. oz. / 1 cup water. Bring to the boil.
- Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
- Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender.
- Add 150 ml. / 5 fl. oz. water and grind to a fine paste. Set aside.
- When the vegetables are cooked, add the spice paste and another 150 ml. / 5 fl. oz. water.
- Stir and simmer gently for 5 minutes.
- Now add the tomatoes, the yoghurt and the garam masala.
- Stir gently to mix well.
- Bring to the boil and simmer gently for 2 to 3 minutes.
- Turn into a serving dish and garnish with the fresh coriander.
Tags: mixed, vegetable, recipe, curry, recipes, cooking