Vegetable Curry recipe
information
Spices were very costly until the 16th century, because they had to be brought to Britain overland from the East. We have to thank great explorers like Drake and Raleigh for first making these vital ingredients of good cookingmore readily available. Buy your spices freshly and in small amounts, as they lose their strength quickly when stored.
ingredients
A subtle blend of spices gives this curry its flavour. Adjust the amount of chilli powder according to how much heat you like, and vary the vegetables according to what's in season.
30 ml (2 tbsp) vegetable oil
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
2.5-5 ml (1/2 - 1 tsp) chilli powder
2.5 ml (1/2 tsp) ground turmeric
2 garlic cloves, skinned and crushed
1 medium onion, skinned and chopped
1 small cauliflower, cut into small florets
2 potatoes, roughly chopped
2 carrots, sliced
1 green pepper, seeded and chopped
225 g (8 oz) tomatoes, roughly chopped
150 g (5 oz) natural yogurt
salt and pepper
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
2.5-5 ml (1/2 - 1 tsp) chilli powder
2.5 ml (1/2 tsp) ground turmeric
2 garlic cloves, skinned and crushed
1 medium onion, skinned and chopped
1 small cauliflower, cut into small florets
2 potatoes, roughly chopped
2 carrots, sliced
1 green pepper, seeded and chopped
225 g (8 oz) tomatoes, roughly chopped
150 g (5 oz) natural yogurt
salt and pepper
method
1. Heat the oil in a large saucepan, then add the coriander, cumin, chilli, turmeric, garlic and onion and fry for 2-3 minutes, stirring continuously.
2. Add the cauliflower, potatoes, carrots and green pepper and stir to coat in the spices. Stir in the tomatoes and 150 ml (1/4 pint) water. Bring to the boil, cover and gently simmer for 25-30 minutes or until the vegetables are tender.
3. Remove from the heat, stir in the yogurt and season to taste. Serve with rice and chutney.
2. Add the cauliflower, potatoes, carrots and green pepper and stir to coat in the spices. Stir in the tomatoes and 150 ml (1/4 pint) water. Bring to the boil, cover and gently simmer for 25-30 minutes or until the vegetables are tender.
3. Remove from the heat, stir in the yogurt and season to taste. Serve with rice and chutney.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
