I made this the other day and it was just soooo good! I like my curries spicy and so, added even more chili flakes to it. I served mine with rice and a dollop of yoghurt on the side, in case the tongue needed to be soothed ;o)
This recipe calls for cauliflowers, beans and carrots but like with all curries, you can experiment fearlessly. For variation, you can use any mixture of vegetables to make a total of 1.5 lbs.: Try turnips, courgette, eggplant (REALLY good as it soaks up all the flavours), parsnip, mushroom (see eggplant), leeks and capsicum. You can also add some lentils and/or chickpeas to make it even more wholesome! Hope you like it!
Mixed Vegetable Curry
* 3 Tbs vegetable oil
* 1 onion, sliced
* 1 tsp ground cumin
* 1 tsp chili powder
* 2 tsp ground coriander
* 1 tsp tumeric powder
* 1 or 2 medium potatoes, diced (approx. 1x1cm)
* 1 cup cauliflower florets
* 4 oz green beans, sliced
* 2 medium carrots, diced
* 4 tomatoes, skinned (optional) and chopped
* 1 1/4 cups hot vegetable stock
* sea salt and pepper, to taste
* 1/4 cup fried shallots to garnish (optional)
* 1/2 cup chopped coriander to garnish (optional)
Heat oil in a large saucepan, add onion, and fry for 5 minutes, until softened. Stir in cumin, chili powder, ground coriander, and turmeric, and cook for 2 minutes until fragrant, stirring occasionally.
Add potatoes, cauliflower, green beans, and carrots, tossing them in spices until coated. Add tomatoes and stock and cover. Bring to a boil, then reduce heat and simmer 10 to 12 minutes or until vegetables are just tender.
Serve hot, garnished with fried shallots and chopped coriander leaves. Serve with rice, naan, or roti.
Makes 4 servings.