Mixed vegetable curry

Mixed vegetable curry

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Vegetables have an unusual but delicious flavour prepared in this way. They should be tender, but still crisp.

Ingredients

Quantity Ingredient
1/2 cup oil
1/2 teaspoon black mustard seeds
6-8 curry leaves
1 teaspoon turmeric
2 garlic cloves, crushed
3cm piece fresh ginger, finely grated
A pinch chilli powder, (optional)
3 carrots, cut into 6 cm lengths
250g green beans, cut into 6 cm strips
1/2 small cabbage, finely shredded
salt

Method

  1. Heat the oil, and fry the mustard seeds and curry leaves for a minute. Add the turmeric, garlic, ginger and chilli, and fry until golden. Add the carrots and beans, and fry over a moderate heat, stirring for 8–10 minutes, until vegetables are half-cooked and still crisp. Add the cabbage and fry for a further 5 minutes. Add the salt to taste, cover, and simmer for 2–3 minutes. Serve at once.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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