| Product: |
Vegetarian |
| Date: |
05/07/08 (89 review reads) |
| Rating: |
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Advantages: can use seasonal veg
Disadvantages: none
I love a good curry any time of year but don't have the cash to buy takeaways these days.
Unfortunately we don't have any indian shops where we live so cannot get hold of the fresh spices to make a true authentic curry but this recipe is a very good one.
Curries can be a healthy option if you don't use much oil and add plenty of extra vegetables.
this recipe is ideal if you have vegetables that need to be eaten fairly quickly - perfect if you are lucky enough to grow your own!
Frozen veg can also be used but I don't think the taste or texture is as good.
VEGETABLE CURRY
serves 4 but the more vegetables you throw in (sorry, carefully choose to pop in!) obviously the further it goes - I have used this recipe and added extra potatoes and added leeks and runner beans and sometimes cooked chickpeas and served ten hungry students!
anyway, I digress - the following recipe is for four -
Ingredients:
2tbsp vegetable oil
2 tsp ground coriander
1 rsp ground cumin
1/2 tsp chilli powder (hot or not - depends on preference)
1/2 tsp ground turmeric
2 cloves of garlic - skinned and crushed
1 medium onion - chopped
1 small cauliflower
2 potatoes
2 carrots - sliced
1 green pepper- seeded and chopped
1 can tomatoes (standard size - not small)
1/4 pt water (125ml)
5oz (140gm) natural yoghurt
salt and pepper (I always use black in my recipes)
METHOD
Heat the oil in a large saucepan, then add the coriander,cumin,chilli,turmeric,garlic and onion.
Fry for 2 to 3 minutes stirring continuously.
Add the cauliflower (cut into florets), potatoes,carrots and green pepper and stir thoroughly.
Stir in the tomatoes and the water.
Bring to the boil, cover and simmer gently for 25 to 30 minutes or until the vegetables are tender.
Remove from heat, stir in the yoghurt and season to taste.
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Serve with basmati rice, mango chutney, lime pickle etc
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Yummy
Summary: a good healthy veggie dish which you can adapt
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