INDIAN VEGETABLE CURRY RECIPE

INDIAN VEGETABLE CURRY RECIPE

• nainajani 15 years ago
  INDIAN VEGETABLE CURRY RECIPE
  
  Ingredients:
  
  1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
  2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
  100g/4oz/1 cup peas
  100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
  1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
  50g/2oz/ 1/2 cup freshly grated coconut
  4 fresh hot green chillies
  2 tbsp white poppy seeds
  1 1/4 tsp salt
  3 medium-sized tomatoes, roughly chopped
  1 tbsp natural plain yogurt
  1 tsp garam masala
  2 tbsp chopped, fresh green coriander
  
  How to make vegetarian curry:
  
  Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
  Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
  When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.
  
  http://groups.yahoo.com/group/houseofindiancuisine
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• thepiggs 15 years ago said:
  This sounds like something I would enjoy making this summer when my garden is providing me with lots of good veggies.
  Thanks for the recipe!
  TP
  
  
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