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Rich Vegetable Curry

Rich Vegetable Curry

bar Rich Vegetable Curry

Picture by Manju Malhi

Serves 4

2 tbsp sunflower or olive oil
1 onion, finely chopped
2 green chillies, finely chopped
3-4 garlic cloves, chopped
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
500g frozen mixed vegetables
200g potatoes, peeled and cubed (approximately 1cm pieces)
15-20 cashew nuts, ground in a pestle and mortar
2 tbsp coconut milk or cream
1 tsp lemon juice
1 tsp peeled and grated root ginger


Heat a pan on a medium heat and add the oil. Tip in the onion and fry for 10 minutes until soft and lightly golden. Tip in the chillies and garlic and continue frying for 2 minutes. Mix in the turmeric, cumin and coriander and saute for a minute. Add the vegetables and potatoes and cook for 5-10 minutes. Add 240ml/1 cup of water and continue to cook for another 3-4 minutes until the potatoes are soft. Stir in the cashew nuts and mix well. Add the coconut cream and cook for another minute. 
Sprinkle over the lemon juice and ginger and serve hot with Pulao rice and Tarka Dal.


(c) 2012

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