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INDIAN VEGETABLE CURRY RECIPE
Ingredients:
1/2 medium-sized (100g/4oz) aubergine (eggplant) cut
into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x
1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in
x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander
How to make vegetarian curry:
- Place the aubergine (eggplant), carrots, peas, French beans and
potato in a medium-sized saucepan. Add 250ml/8fl 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 150ml/5fl oz water and grind
to a fine paste. Set aside.
- When the vegetables are cooked, add the spice paste and another
150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add
the tomatoes, the yogurt and the garam masala. Stir gently to mix
well. Bring to the boil and simmer gently for 2-3 minutes. Turn into
a serving dish and garnish the vegetable curry with the fresh
coriander.
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