Vegetables are so full of nutrients that we need, and so I always look at ways in which I can spice them up and add a wave of flavor to enhance them. This recipe I put together by combining some of the veggies I enjoy the most into a curry that can be eaten as a main dish or as a side dish, either way its delish........
Ingredients
2 medium sized potatoes peeled and cut into cubes (4 cm3 as a guide)
1 gem squash cleaned and cut into 8 pieces
1 big carrot cleaned and julienne'd
4 baby marrow cut into 3 cm pieces
1 can butter beans
½ onion finely chopped
1 tomato finely chopped or grated
1 green chili
1 tsp crushed ginger
1-2 dry bay leaves
2 cinnamon sticks
2 cardamom pods
4 curry leaves
1 ½ tsp curry powder
2 ½ tsp chili powder
½ tsp turmeric powder
1 tsp coriander powder
1 ½ tsp cumin powder
20 ml oil (approx)
2 tsp leveled Salt ( can add to taste)
6 stems fresh coriander chopped and some for garnish
Method
1. Add oil to a medium pot on medium heat setting
2. Add the curry leaves, bay leaves, cinnamon sticks, cardamom pods and allow to cook for about 5 mins
3. Add the onions and green chili and allow to cook until the onions are translucent
4. Add the turmeric, coriander, cumin powder and stir, then add the chili and curry powder and stir this. If its too thick or catches you can add a little water
5. Add the tomato, crushed ginger and salt to the pot, stir and allow to cook for about 5 mins
6. Now add your all cut veggies to the pot and stir nicely until coated.
7. Add boiling water to just about cover the veggies and allow to cook on medium heat for approx. 20 mins, check occasionally and stir.
8. Check if the potatoes are cooked buy pricking it with a skewer or sharp thin knife. Add more boiling water if it gets too less or dry.
9. Once your veggies are almost cooked, you can add the canned beans to the pot and allow to cook another 5 mins.
10. Once the veggies are cooked, the gravy is nice and thick, you can add chopped coriander and stir.
11. Serve with a coriander garnish, and either rice or flat bread.
Vegetable Curry
Ingredients
2 medium sized potatoes peeled and cut into cubes (4 cm3 as a guide)
1 gem squash cleaned and cut into 8 pieces
1 big carrot cleaned and julienne'd
4 baby marrow cut into 3 cm pieces
1 can butter beans
½ onion finely chopped
1 tomato finely chopped or grated
1 green chili
1 tsp crushed ginger
1-2 dry bay leaves
2 cinnamon sticks
2 cardamom pods
4 curry leaves
1 ½ tsp curry powder
2 ½ tsp chili powder
½ tsp turmeric powder
1 tsp coriander powder
1 ½ tsp cumin powder
20 ml oil (approx)
2 tsp leveled Salt ( can add to taste)
6 stems fresh coriander chopped and some for garnish
1. Add oil to a medium pot on medium heat setting
2. Add the curry leaves, bay leaves, cinnamon sticks, cardamom pods and allow to cook for about 5 mins
3. Add the onions and green chili and allow to cook until the onions are translucent
4. Add the turmeric, coriander, cumin powder and stir, then add the chili and curry powder and stir this. If its too thick or catches you can add a little water
5. Add the tomato, crushed ginger and salt to the pot, stir and allow to cook for about 5 mins
6. Now add your all cut veggies to the pot and stir nicely until coated.
7. Add boiling water to just about cover the veggies and allow to cook on medium heat for approx. 20 mins, check occasionally and stir.
8. Check if the potatoes are cooked buy pricking it with a skewer or sharp thin knife. Add more boiling water if it gets too less or dry.
9. Once your veggies are almost cooked, you can add the canned beans to the pot and allow to cook another 5 mins.
10. Once the veggies are cooked, the gravy is nice and thick, you can add chopped coriander and stir.
11. Serve with a coriander garnish, and either rice or flat bread.
Loved this recipe, thank you Nerusha!
ReplyDeleteI am so glad Robyn, thank you for the feedback 😊
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