Mixed Vegetable Curry

Name: Mixed Vegetable Curry
Ingredients: 1 tablespoon oil; 1/2 teaspoon black mustard seeds; 1/2 teaspoon cumin seeds; 1 onion thinly sliced; 2 curry leaves; 1 green chili fresh, finely chopped; 1 inch fresh ginger piece of, finely chopped; 2 tablespoons curry paste; 1 cauliflower small, broken into florets; 1 large carrot thickly sliced; 4 ounces green beans cut into 1 inch lengths; 1/4 ground turmeric; 1/4 teaspoon chili powder; 1/2 teaspoon salt; 2 tomatoes finely chopped; 1/2 cup frozen peas thawed; 2/3 cup vegetable stock; fresh curry leaves for garnish, optional

18 ingredients

8 steps

Ingredients

1 tablespoon oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 onion thinly sliced
2 curry leaves
1 green chili fresh, finely chopped
1 inch fresh ginger piece of, finely chopped
2 tablespoons curry paste
1 cauliflower small, broken into florets
1 large carrot thickly sliced
4 ounces green beans cut into 1 inch lengths
1/4 ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
2 tomatoes finely chopped
1/2 cup frozen peas thawed
2/3 cup vegetable stock
fresh curry leaves for garnish, optional

Directions

1

Heat the oil in a large, heavy pan and fry the mustard seeds and cumin seeds for 2 minutes until they begin to sputter. Put a lid on the pan if necessary
2

Add the onion and curry leaves and fry for 5 minutes
3

Add the chopped chili and fresh ginger and fry for 2 minutes. Stir in the curry paste, mix well and fry for 3-4 minutes.
4

Add the cauliflower florets, sliced carrot and beans; cook for 4-5 minutes.
5

Add the turmeric, chili powder, salt and tomatoes and cook for 2-3 minutes.
6

Add the thawed peas and cook for 2-3 minutes.
7

Pour in the vegetable stock and simmer for 10-15 minutes or until the vegetables are tender.
8

Serve and garnish with curry leaves.