Vegetarian Curry


Vegetarian Curry

2 large onions cut into 1 cm wide slices

5 medium-sized potatoes peeled and cut into bite-sized chunks

3 large carrots in 1 cm slices

3 tablespoons vegetable oil

3-4 large, very ripe tomatoes peeled and chopped

About 2 cups of pumpkin cubed

About 2 cups of cauliflower florets (not included in the version pictured here)

1 cup frozen corn kernels

1 cup thin frozen green beans

1 knob of fresh ginger chopped (about 2.5 cm²/1² inch)

4-5 cloves of garlic chopped

2 tablespoons medium curry powder*

¼ cup chutney

2 cups stock (I use parev chicken soup powder), enough to just cover the vegetables

3 tablespoons chopped coriander

How to do it

1. Heat the oil in a large pot and saute the onions until they start getting soft (add half a teaspoon of the curry powder to the onions) and stir.

2. Meanwhile peel and cut the potatoes and carrots and add them to the onions and saute on medium-low heat covered for about 10 minutes, stirring every few minutes. If the veggies start sticking to the bottom of the pot, add a little more oil.

3.  Add the chopped garlic and ginger to the pot and stir around for a minute, then add the chopped tomatoes, stir and simmer for a few minutes.

4.  Add the pumpkin and cauliflower and stir

5. Add the stock, chutney, curry powder, coriander, corn and beans, mix, bring to the boil, reduce the heat to low and leave to simmer for 30 minutes or until the carrot are completely soft.

Serve with rice

*Curry powder differs and it’s just a mixture of different spices. The level of heat will differ depending on the curry spice you use, so adjust the quantities according to the curry powder you are using. I use a medium strength curry.


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