Vegetable Curry - Best Of India

Course : Curry
Serves: 8
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2 large onions -- cut into eighths
2 1/2 cups stock or water
2 cloves garlic -- crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon allspice
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper -- or to taste
1 small red pepper -- chopped
1 small yellow pepper -- chopped
3 medium carrots - -- coarsely chopped
3/4 pound mushrooms -- quartered
1 tablespoon tomato puree
2 medium boiling potatoes (peeled and cut into 1.5 inch dice)
1 large cauliflower broken in flowerets
1 large lemon -- juice of
1 teaspoon salt -- to taste
1/2 pound green beans (trimmed and cut into 1.5 inch lengths)

Preparation / Directions:

1. Separate the onion pieces into segments and spread them in a heavy frying pan. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the pan. 2. Stir in 1.5 C stock and deglaze the pan (let it bubble up, stirring up the browned bits in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots and mushrooms. Reduce heat and simmer, stirring frequently, until the mixture is very thick (not soupy) and the vegetables are "frying" in their own juices. Don't rush this step, it is essential that the spices should not have a raw, harsh taste. Cook very gently for a few more minutes. Stir in the tomato paste. 3. Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in additional stock to reach about 1/3 of the way up the sides of the pan. Squeeze the lemon juice over the contents of the pan. Season with salt, bring to a boil. 4. Reduce heat, cover and simmer for 15 minutes. Stir in the beans and continue simmering for 5 minutes more or until all the vegetables are tender

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