Spicy Indo- Pak Vegetable Curry |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This curry uses the classic base for any good curry, and incorporates various vegetables. Eat fresh or even a day later, it tastes just as good. You can use other vegetables if you prefer. finish off and tone it down with a half cup of single cream or yoghurt: the choice is yours! Ingredients:
1 onion |
1/2 cup cooking oil |
1 tablespoon tomato paste |
2 tomatoes |
1 teaspoon cumin powder |
1 teaspoon coriander powder |
1/2 teaspoon chili powder |
1 teaspoon paprika |
1/2 teaspoon fenugreek seeds |
2 teaspoons salt |
1/2 teaspoon turmeric |
2 -3 carrots |
2 -3 potatoes |
1 cauliflower |
Directions:
1. dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
2. Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.
3. add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
4. peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.
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