Mixed Vegetable Curry

⏱ 60 mins 🍽 6 serving(s) 🌶 indian 🏷 Curries

This aromatic Indian curry features a colourful medley of vegetables including potatoes, carrots, cauliflower, French beans and green peppers. They are simmered with whole spices, ginger and green chillies before being finished with creamy coconut milk. The result is a flavourful and satisfying vegetarian main dish that serves six people.

Mixed Vegetable Curry

Ingredients

  • 6 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers)
  • 3 medium onions, sliced
  • 6 tablespoons oil
  • 6 green cardamoms
  • 6 whole cloves
  • 1 1/2 inches cinnamon sticks
  • 3 green chilies, slit
  • 3 teaspoons ginger, cut into strips (juliennes)
  • 1 1/2 teaspoons black peppercorns, coarsely crushed
  • 3 cups coconut milk (canned unsweetened coconut milk is available in Asian markets)
  • 3 cups water
  • 3 -5 curry leaves
  • salt

Method

  1. Warm the oil in a pan until it becomes hot.
  2. Introduce the green cardamoms, cloves and cinnamon stick to the hot oil.
  3. Allow the whole spices to fry briefly.
  4. Next, place the slit green chillies, ginger strips and sliced onions into the pan.
  5. Cook the onions for 3 minutes until they turn soft and translucent.
  6. Mix in the chopped vegetables, curry leaves, salt and the measured water.
  7. Put a lid on the pan and allow the vegetables to cook for 20 minutes until tender.
  8. Stir through the crushed black peppercorns and the coconut milk.
  9. Let the curry gently bubble for about 1 minute on a very low heat to prevent the coconut milk from separating.

Nutrition (per serving)

Sodium270400 mg

Recipe details

CategoryCurries
Cuisineindian
AuthorNisha