Vegetable curry

Vegetable curry

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 teaspoon mustard seeds
6-8 curry leaves, (optional)
1 teaspoon turmeric
2 garlic cloves, crushed
2 cm piece fresh ginger, peeled and grated
1/2 red chilli, seeded and chopped
1/2 cauliflower, broken into florets
1 carrot, sliced
250g green beans, strung and chopped
155g fresh peas, shelled
salt
125ml oil
or 125g ghee, melted

Method

  1. Heat oil in large saucepan, add mustard seeds, curry leaves, turmeric, garlic, ginger and chilli and fry for 1–2 minutes. Add vegetables and fry over a medium heat, stirring, for 10–12 minutes or until vegetables are almost tender but still a little crisp. Add salt, cover and simmer for 2–3 minutes. Serve at once.

Note

  • You may vary the vegetables for this dish, using diced potato, Brussels sprouts, cabbage, silverbeet leaves, green peppers, spinach, etc.
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