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Indian-style vegetable curry
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Jill's aromatic one-pot curry combines Indian spices with winter veggies for a quick and flavorful meal.
Ingredients:
  • 18.40 gm sunflower oil
  • 40.00 ml brown mustard seeds
  • 2 onions, coarsely grated
  • 1 long green chilli, sliced
  • 10 fresh curry leaves (see note), (optional)
  • 500g cauliflower, cut into florets
  • 1 kumara (about 500g), peeled, cut into 2cm pieces
  • 1 eggplant (about 350g), cut into 2cm pieces
  • 2 carrots, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 20.00 ml grated ginger
  • 10.00 gm curry powder
  • 1 tsp ground turmeric
  • 600ml vegetable liquid stock
  • 100g green beans, trimmed
  • 1 tsp garam masala (Indian spice mix)
  • 20.00 ml tamarind puree (see note) or lime juice
  • 2 tomatoes, finely chopped
  • 40.00 ml toasted cashews, roughly chopped
  • 40.00 ml coriander leaves
Instructions:
  • In a large, deep frypan over medium-high heat, heat oil. Add mustard seeds and cook for 1-2 minutes until they start to pop. Add onion, chilli, and curry leaves (if using) and cook for 5 minutes. Incorporate cauliflower, kumara, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock, and 1/2 teaspoon salt. Partially cover and simmer for 30 minutes, stirring occasionally, until slightly reduced.
  • Combine the beans, aromatic garam masala, tangy tamarind, and half of the juicy fresh tomato. Season generously and simmer for 5 minutes until the beans are perfectly tender.
  • Ladle the flavorful curry into individual bowls. Sprinkle with crunchy cashews, fragrant coriander, and the rest of the fresh tomato. Serve immediately for a delightful meal.

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