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LOCATION: Recipes >> Indian >> Mixed Veg Curry 02

Print this Recipe    Mixed Veg Curry 02

Mixed Vegetable Curry
(2 large servings)

1 large onion, diced
2 cloves garlic
1 tablespoon ginger, chopped finely
butter or ghee
curry powder
1 medium tin tomatoes
1 tablespoon tomato puree

coriander leaf, cut finely (optional)
creamed coconut, tinned (optional)

Vegetables can be courgette, mushrooms, carrot, celery, potato
(carrots, potatoes should be par-boiled) red lentils.

Fry the onion, garlic (pressed) and ginger in a large frying pan
with a knob of butter or ghee (vegans could use vegetable oil).
Cook until softened but not brown. Make a paste of the curry powder
by adding water, and add the paste to the onions. Simmer for about
10 minutes, adding more water if needed. Meanwhile, chop the
vegatables into small pieces (and half cook any that need longer
cooking times). Heat the vegetables in a large saucepan with another
knob of ghee/butter. At the same time, add the chopped tomatoes
and tomato puree to the onion/curry mix, and also add the coconut
and/or coriander. Add the lentils to the vegetables. Preheat the
oven to Gas 4. Allow the sauce in the frying pan to simmer, and
keep stirring the vegetables in the saucepan, for about 10 minutes.
If you don't stir the vegetables, then the lentils will become
permanently fixed to the saucepan. Add more butter/ghee if necessary.
Mix the sauce and the vegetables in the sacepan, then pour into a
casserole dish. Put into the oven for about 30 minutes. While that
is cooking, prepare the rice/poppadoms/naan bread etc.

I think the crucial factor is: don't boil a curry!


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