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Sevafrica.com
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- Cook Time: 3 min
- Serves: 4 servings
- 2 tablespoons sunflower oil
- 1 medium onion
- 2 cloves of crushed garlic
- 1 peeled large diced carrot
- 450g prepared chopped vegetables of choice
- 2 teaspoon each of ground cumin,turmeric, chilli powder, and ground coriander
- 1 tin plum tomatoes-chopped
- 1 pint of water or stock
- ˝ block of solid creamed coconut.
- 2 tablespoons tomato puree
- seasoning
- 1 tablespoon chopped corriander leaf (optional)
- Sautee the onions in a big pan till soft.
- Add cloves of crushed garlic, diced carrot and any other vegetables you want to use i.e. peppers, courgettes, aubergines, sweetcorn, peas, mange tout, leeks, swede, broccoli etc.
- Try to cook the harder vegetables for longer like carrots, swede etc and add the softer ones like broccoli, mangetout and cauliflower later.
- Stir round softening the vegetables in the pan without browning
- Add 2 teaspoons each of ground cumin, chilli powder, ground coriander and turmeric and stir round for a few minutes to cook out the spices.
- Pour in the chopped tomatoes and water and creamed coconut.
- Cook until all the vegetables are tender and the sauce has reduced down and thickened.
- Add the tomato puree.
- If too thin boil for a little longer - if too thick add a little water
- Finish off by adding a hand full of chopped fresh coriander and serving with a plain yogurt.
This is a yummy veggie curry and goes down well with roti and some yogurt. You can use as many diff vegetables as you want for this vegetable curry dish i.e. peppers, courgettes, aubergines, sweetcorn, peas, mange tout, leeks, swede, broccoli etc.
Sourced From: www.currydishes.com/indian-Recipes
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