Mixed Vegetable Curry
As part of our eat-more-veggies plan, we tried this Indian Mixed Vegetable Curry a week or two ago...
Mixed Vegetable Curry (Indian)
Use any combination of vegetables in season for this. Can add prawns of cubes of cooked chicken with the stock to make it non-vegetarian. (I added some prawns, but really, they were barely noticeable, it would have been just as good without them. It might be nice with chicken though...(I can't see why it'd have to be cooked chicken though - cubed raw chicken would cook fine in 10-15 minutes of simmering in stock...))
1 tbsp oil
½ tsp black mustard seeds
½ tsp cumin seeds
1 onion, thinly sliced
2 curry leaves (I left this out as I hate curry leaves/powder/paste)
1 green chilli, finely chopped
2.5cm fresh ginger, finely chopped
2 tbsp curry paste (I left this out as I hate curry leaves/powder/paste)
1 small cauliflower, broken into florets
1 large carrot, thickly sliced
115g green beans, cut into 1.5cm lengths
¼ tsp turmeric (I left this out as I hate turmeric too!)
¼ tsp chilli powder
½ tsp salt
2 tomatoes, finely chopped
½ cup (50g) frozen peas, thawed
150ml vegetable stock
Heat oil in large heavy pan, fry mustard & cumin seeds for 2 mins or until begin to sputter. Add onion & curry leaves, fry for 5 mins. Add chilli & ginger, fry for 2 mins. Stir in curry paste, mix well, fry for 3-4 mins. Add cauliflower, carrots, & beans, cook for 4-5 mins. Add turmeric, chilli powder, salt & tomatoes, cook for 2-3 mins. Add peas, cook for 2-3 mins. Add stock, cover & simmer over low heat for 10-15mins until all veggies are tender.
I know I used different veggies, although I can't actually remember exactly what now. I know I didn't have cauliflower or green beans. I think I used some pak choy and some cucumber, but I'm not sure what else - maybe some mushrooms? Anyway, it came out very tasty, and made for a delicious meal where you didn't really even notice there wasn't any meat (well, admittedly, there was prawns in ours, but as I said, you could barely tell, and it definitely wouldn't have detracted from it if there wasn't). We had it completely by itself, not even with rice, but it would have been better with rice, as there was some sauce that could have done with being absorbed by rice (Peter mopped his up with bread!).
Mixed Vegetable Curry (Indian)
Use any combination of vegetables in season for this. Can add prawns of cubes of cooked chicken with the stock to make it non-vegetarian. (I added some prawns, but really, they were barely noticeable, it would have been just as good without them. It might be nice with chicken though...(I can't see why it'd have to be cooked chicken though - cubed raw chicken would cook fine in 10-15 minutes of simmering in stock...))
1 tbsp oil
½ tsp black mustard seeds
½ tsp cumin seeds
1 onion, thinly sliced
2 curry leaves (I left this out as I hate curry leaves/powder/paste)
1 green chilli, finely chopped
2.5cm fresh ginger, finely chopped
2 tbsp curry paste (I left this out as I hate curry leaves/powder/paste)
1 small cauliflower, broken into florets
1 large carrot, thickly sliced
115g green beans, cut into 1.5cm lengths
¼ tsp turmeric (I left this out as I hate turmeric too!)
¼ tsp chilli powder
½ tsp salt
2 tomatoes, finely chopped
½ cup (50g) frozen peas, thawed
150ml vegetable stock
Heat oil in large heavy pan, fry mustard & cumin seeds for 2 mins or until begin to sputter. Add onion & curry leaves, fry for 5 mins. Add chilli & ginger, fry for 2 mins. Stir in curry paste, mix well, fry for 3-4 mins. Add cauliflower, carrots, & beans, cook for 4-5 mins. Add turmeric, chilli powder, salt & tomatoes, cook for 2-3 mins. Add peas, cook for 2-3 mins. Add stock, cover & simmer over low heat for 10-15mins until all veggies are tender.
I know I used different veggies, although I can't actually remember exactly what now. I know I didn't have cauliflower or green beans. I think I used some pak choy and some cucumber, but I'm not sure what else - maybe some mushrooms? Anyway, it came out very tasty, and made for a delicious meal where you didn't really even notice there wasn't any meat (well, admittedly, there was prawns in ours, but as I said, you could barely tell, and it definitely wouldn't have detracted from it if there wasn't). We had it completely by itself, not even with rice, but it would have been better with rice, as there was some sauce that could have done with being absorbed by rice (Peter mopped his up with bread!).