Vegetable curry
Spice up a variety of vegetables with this tasty and versatile recipe.
Ingredients
2 tablespoons cooking oil (vegetable oil)
1 onion (chopped)
1 tablespoon turmeric (frehs turmeric, peeled and grated)
1 tablespoon curry paste (or to taste, medium curry powder)
1 teaspoon paprika
2 teaspoons tomato paste
1 teaspoon lemon juice
1 tablespoon sugar (palm sugar)
1 1⁄4 cups milk (or coconut milk)
1⁄4 cup raisin
6 cups vegetable medley (diced carrots and potatoes, cauliflower florets)
coriander (fresh leaves, garnish)
Instructions
- Put the oil in a saucepan add the onion and turmeric and fry gently, without browning the onion.
- Add the curry powder and paprika and cook for 2-3 minutes more.
- Add the tomato paste, lemon juice, sugar, milk and raisins. Bring to the boil and simmer for for 10 minutes, uncovered.
- While the sauce cooks, steam the vegetables or boil in salted water for 10 minutes. Drain well.
- Add the vegetables to the sauce. Simmer until the vegetables are tender.
- Garnish with fresh coriander leaves and serve.
Yield
4 servings
Preparation time
0 minutes
Source
easy, vegetables
side dish, main course
Indian food recipes
Food in Asia
Food in Asia