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Mixed vegetable curry
Mixed vegetable curry
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Cozy up with this comforting vegetarian curry in the cold winter months.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 large brown onion, halved, thinly sliced
  • 3 carrots, thickly sliced
  • 3 large potatoes, cut into 4cm pieces
  • 1/2 head cauliflower, cut into large florets
  • 1 small eggplant, quartered, thickly sliced
  • 1 tsp garam masala
  • 1/4 tsp ground turmeric
  • 2 tsp fennel seeds
  • 1/4 tsp hot chilli powder
  • 3 garlic cloves, finely chopped
  • 3cm piece fresh ginger, roughly chopped
  • 400g can Chopped Tomatoes
  • 5 fresh curry leaves
  • 1 cinnamon stick
Instructions:
  • In a large saucepan over medium heat, heat oil. Add onion and cook for 8 minutes until softened. Stir in carrot and potato and cook for 5 more minutes. Toss in cauliflower and eggplant for 1 minute. Sprinkle in garam masala, turmeric, fennel seeds, chilli, garlic, and ginger. Cook and stir for 2 minutes.
  • Combine tomato, curry leaves, cinnamon, and 1 cup of cold water with the vegetables in a pot. Bring to a gentle simmer, then lower the heat. Cover and simmer for 20 minutes. Uncover and continue simmering for 15 more minutes, or until vegetables are tender. Season to taste, garnish with coriander, and serve.

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