Simple, lightly spiced vegetables

Simple, lightly spiced vegetables

By
From
I Love Curry
Serves
2-3
Photographer
Jonathan Gregson

This is a really easy dish to make and a great way of getting your vegetables in, but it does require a little patience. The end result is that all the vegetables retain their own flavour and character. I have listed those I would typically use, but you can put in any you like as long as you add one sweet vegetable. The sweet potato is really nice in this.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1-2 dried red chillies, seeds shaken out
1 1/2 scant teaspoons panch phoran
120g sweet potato, peeled and cut into small cubes or half- or quarter-moons
2 japanese aubergines, or normal aubergines, in 2.5cm half-moons
handful small cauliflower florets
100g potato, peeled and cut into 1–1.5cm cubes
50g green beans or mangetout, topped and tailed or de-stringed
70g carrots, peeled and sliced into 1cm coins
salt, to taste
1/4 teaspoon turmeric
3/4 teaspoon sugar

Method

  1. Heat the oil in a non-stick sauté pan or saucepan. Add the chillies and panch phoran, reduce the flame and, once the seeds stop popping, add the vegetables, salt and turmeric. Stir well to mix, cover, reduce the heat right down and cook gently, stirring often to make sure the vegetables don’t stick to the pan.
  2. Once the vegetables are tender, after 25–30 minutes, stir in the sugar and serve immediately.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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