Vegetables are cooked in a mildly spiced curry sauce with yogurt and fresh coriander stirred in just before the serving the vegetable curry.
Ingredients: Vegetable Curry Recipe
2 carrots, sliced
1 potato, diced
1 small cauliflower, sliced
2 courgettes (zucchini), sliced
425 g chick peas, drained and rinsed
1 onion, sliced
1 tsp turmeric powder
1 tsp chopped fresh red chili
2 tsp cumin seeds
2 tsp ground ginger
2 garlic cloves
2 tbsp ground coriander
2tbsp coconut powder mixed with ¼ cup boiling water
1 tsp red chili, chopped
500 g tomatoes, chopped
2 tbsp cooking oil
¾ cup yogurt
2 tbsp mango chutney
2 tbsp fresh coriander, chopped
Salt and black pepper
Fresh coriander sprigs, to garnish
Boiled basmati rice
Roti or nan or bread
Preparation Method: Vegetable Curry Recipe
Heat the cooking oil in a saucepan over medium heat and fry the chopped onion until softened. Add the cumin seeds, ground coriander, ginger, turmeric, chili and garlic and fry for 1 minute.
Add the chopped tomatoes and coconut mixture and combined well.
Add the courgettes, carrots, cauliflower, chickpeas, potatoes and seasonings. Cover the saucepan and simmer for about 20 minutes until the vegetables are tender.
Combine the yogurt, mango chutney and freshly chopped coriander and heat through gently but do not boil. Garnish the vegetable curry with fresh coriander sprigs and serve with pickled onion, raita, boiled basmati rice and roti or nan or bread.