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LOCATION: Recipes >> Indian >> Vegetable Curry 05

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Vegetable Curry

250gms/8oz turnips or swede, peeled
1 aubergine, leaf end trimmed
350 g/12oz new potatoes, scrubbed
250g/8oz cauliflower
250g/8oz button mushrooms
1 large onion
250g/8oz carrots, peeled
6 tbspns vegetable ghee or oil
2 garlic cloves, crushed
5cm/2 inches ginger root, chopped finely
1-2 fresh green chilles, seeded and chopped
1 tsp paprika
2 tsp ground coriander
1 tbsp mild or medium curry powder or paste
450ml/1 3/4 cups vegetable stock
400gms/14oz can chopped tomatoes
1 green bell pepper, seeded and sliced
1 tbsp cornflour (cornstarch)
150mls/2/3 cup coconut nulk
2-3 tbsp ground almonds
fresh coriander sprigs to garnish

Cut the turnips/swedes, aubergine and potatoes into 1cm cubes.
Divide the cauliflower into small florets. Leave the mushrooms
whole and slice the onion and carrots.

Heat the ghee or oil in a large saucepan, add the onion, turnip,
potato and cauli and cook gently for 3 mins, stirring frequently.
Add the garlic, ginger, chillies, paprika, ground coriander and
curry powder or paste and cook for 1 minute.

Add the stock, tomatoes, aubergine and mushrooms and season with
salt. Cover and simmer for 30 minutes or until tender. Add the
bell pepper and carrots and cook for a further 5 minutes.

Blend the cornflour with the coconut milk and stir into the mixture.
Add ground almonds and simmer for 2 minutes, stirring all the time.
Transfer to serving plates and garnish with fresh coriander


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