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Vegetable curry

Ian 'Herbie' Hemphill
Vegetable curry


Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 60 minutes
Special options: Vegan, Vegetarian
Course: Lunch, Main
Favourite flavours: Easy recipes

Vegetable curry
INGREDIENTS

400g mixed vegetables
1-2 tablespoons olive oil
1 tablespoon herbie's spices vegetable curry mix

1 x 400g can diced tomatoes or 4-5 ripe tomatoes
salt to taste
2 or more fresh red chillies, to taste
rice, dhal or chappati, to serve

vegetable curry mix
ground coriander seed
sweet paprika
alleppy turmeric
cumin seeds whole & ground
yellow mustard seeds
brown mustard seeds
ground fennel seed
ground cassia
ground ginger
ajowan seeds
ground green cardamom seeds
yellow asafoetida

METHOD

Chop the vegetables so that they will have approximately the same cooking time. If you have mushrooms or peas, add them later as they cook quickly.

In a large saucepan, heat the oil and stir in the curry powder, until it makes a fragrant slurry (do not dry roast). Add the chopped vegetables and stir gently to coat with the curry mixture.

Stir in the can of tomatoes or fresh chopped tomatoes, and add water if more liquid is required. Add salt and fresh chillies to taste.

Bring to a gentle boil; reduce to a simmer and cover. Cooking time will depend on the vegetables – around 20 minutes.

Serve with rice, dhal or an Indian bread such as chappati or naan.

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