Vegetable Curry


1 medium onion, finely chopped
8 ml ginger garlic mix
5 ml turmeric powder
25 ml curry powder
3 medium potatoes, cubed
1 large tomato, chopped
250 g fresh shelled peas
2 stems curry leaves
375 g green beans, trimmed and diced
2 large carrots, peeled and diced
10 ml salt
375 ml hot water
handful fresh coriander, roughly chopped

Prepare all the vegetables and ready to use.
Heat the oil in a medium pot and sauté the onions until golden.
Add the ginger garlic mix and cook for a minute. Stir in the turmeric and curry powders.
Add all the vegetables with salt and simmer with lid on for 5 minutes.
Add water, bring to the boil and cook uncovered for 20 minutes until gravy thickens.
Garnish with dhania

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