Mixed vegetable curry
No matter if you are planning an elaborate menu or merely going ahead for tomorrow Mixed vegetable curry. This recipe stems from many years of participating in in kitchen. I find that adding a few ingredients to some recipe adds thickness to that which is ordinarily dull. You may be looking for lighter meals to produce with your leftovers. Pleasant and light Mixed vegetable curry perfect for post-vacation. The substances in this recipe make your tongue pounding, and are very waist-friendly when you will require a'bite' after an active family holiday. Utilizing several ingredients as alternatives, this soup is filled with a fall and hot flavor which produces it tasty. The perfect Mixed vegetable curry to warm up you on chilly winter days. Perfect for using leftover. Serving size is also a significant component of your daily diet plan. You need to compare the exact sum of that food you commonly eat to the serving size recorded on the tag. Eating substantial parts or portions may cause fat gain.
Together with all that occurs over a common day - long hours, sports activities and after school activities - it is understandable that smoking is the previous thing that you want to perform or even have to take into consideration once you get home. That is where we would like to come to play. Here, you are going to come across quick and easy recipes that insure all your favorite dishes for example chicken supper recipes, ground beef recipes, along with vegetarian dinner tips which will keep food enjoyable, yet quick. And because you have to meet the whole family, we have also included family-friendly Mixed vegetable curry ideas that will meet even the pickiest little ones.
How to make Mixed vegetable curry
Yield = 6Prep time: 0:15
Cook time: 0:55
Total time: 1:10
Ingredients
- 1 tablespoon 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 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 2 teaspoons fennel seeds
- 1/4 teaspoon 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
Method
- Step 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.
- Step 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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