Sunday, June 15, 2008

Vegetable Curry



This is an easy and tasty way to serve vegetables. Eat this with rice, chapatis or pita bread.

My mother-in-law has taught me a lot of East African cooking which surprisingly we do not eat that often. Previously a vegetarian, I find that it is easy for me to revert to some of these more tasty ways of preparing vegetables.



Chop your vegetables of choice. This time I used eggplant, tomatoes, onion, red and yellow pepper, cauliflower, green peas and lima beans. It is a good idea to steam your cauliflower first before adding. Likewise it is a good idea to quickly fry the eggplant in a bit of oil prior to adding to the curry.

Have ready hot chili peppers, ground cumin, ground coriander, mustard seed, fresh grated ginger and garlic and crushed hot green peppers
Pour a little ghee (okay that is clarified butter but if you don't have any then use a bland flavourless oil) into a frying pan and heat. Drop spices into heated oil, about 1 tbsp each or a wee bit less or more depending on your taste buds. Saute the spices until the mustard seed pops. It is important to fry your spices first for flavour bursting effect!
Add chopped green chili peppers...if you don't like heat...please skip this step..
When a slightly thickened roux has developed add 1 to 1 and a 1/2 can of low sodium chicken broth. Add your tomatoes to get the base of the curry.
On low heat add each of the other vegetables.

If the vegetables are not creating enough of their own moisture to cook keep adding chicken broth a wee bit at a time.

Salt and season to taste. Curry spices should not be added AFTER the main ingredients, although a little touch up is okay. But dry spices added to wet contents make a bitter paste. That is why they are fried at the beginning of the process.

When all the vegetables are cooked through add 1 cup plain yougurt (not vanilla flavoured) Serve and enjoy. Don't overcook.
Serve on rice or with chapatis.

6 comments:

  1. oh my goodness that sounds delish.
    i was making curry for supper tonight anyway, i think i will doo this recipe instead. i try to serve vegetarian atleast once a week and would like to sneak one more in there.....we all need to eat more healthy and it is something my kids love anyway.

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  2. There you go Trish another 'menno' who likes curry! Looks and sounds so delicious..will try this but not when hubby is home!

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  3. I think I'll just come sit at your table and dish up some of that...looks yummy!

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  4. Hi Trish

    I tried to send you an e-mail but the link doesn't enable that.

    Do you have a blog where there are more East Indian recipes? I love to cook this food and have for some years, but I learned from your recipe I've been doing something wrong all this time!

    I'd so much appreciate to try your recipes.

    anon1

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  5. Anon1. Click my name on this reply and that should get you 'there'...or rather...'here'...grin.

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  6. I made a HUGE amount of this - used up a lot of fresh veggies in the fridge and freezer: eggplant, onions, tomatoes, all those you mention plus some frozen Brussels sprouts instead of cauliflower. There was so much of it, I figured I'd freeze half. We. Ate. The. Whole. Thing! It is by far the best curry recipe I've ever used.

    One thing I experimented with and decided I really liked the idea: instead of rice, I cooked some little red potatoes that I cut in half after cooking, and then just before putting the curried veggies on the potatoes, I mashed the potatoes slightly.

    I often use recipes from your cookbook - have never found a bad one! Thanks!

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