Mixed Vegetable Curry
By: Helen Pitlick
Published: Saturday, December 5, 2009 - 10:50pm

Ingredients




1 tablespoon oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 onion, thinly sliced
2 curry leaves
1 fresh green chili, finely chopped
1 inch piece of fresh ginger, finely chopped
2 tablespoons curry paste
1 small cauliflower, 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)

Preparation

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.

About


This recipe from India's 500 Best Recipes has a ton of ingredients and may require a visit to your local Indian market but the extra effort will be worth it!