Vegetables Curry

Name: Vegetables Curry
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp vegetable oil; 1 large onion, chopped; large piece ginger, grated; 3 garlic cloves, finely chopped; 1/2 tsp turmeric; 1 tsp ground cumin; 1 tsp curry powder, or to taste; 227 g can chopped tomatoes; 1/2 tsp sugar; 2 potatoes, cut into chunks; 1 cauliflower, cut into florets; 1 small green chilli, halved lengthways; squeeze lemon juice; handful coriander, roughly chopped, to serve; 1 can pizelli and carrots; 1 can sliced mushrooms

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Dinosaadeh @cook_dino

Beirut, Lebanon

http://www.bbcgoodfood.com/recipes/420629/cauliflower-and-potato-curry?IGNORE_GEO_REDIRECT_ONCE=true

Ingredients

4 servings

2 tbspvegetable oil
1large onion, chopped
large piece ginger, grated
3garlic cloves, finely chopped
1/2 tspturmeric
1 tspground cumin
1 tspcurry powder, or to taste
227 gcan chopped tomatoes
1/2 tspsugar
2potatoes, cut into chunks
1cauliflower, cut into florets
1small green chilli, halved lengthways
squeezelemon juice
handfulcoriander, roughly chopped, to serve
1 canpizelli and carrots
1 cansliced mushrooms

Cooking Instructions

1

Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste (plus drop the vegetables: mushrooms, pizelli, carrots). Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.
2

When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

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Written by

Dinosaadeh @cook_dino

on April 23, 2017 18:40

Beirut, Lebanon

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