Mixed vegetable curry

Mixed vegetable curry

By
From
Encyclopedia of Food and Cookery
Serves
4

Brussels sprouts, chokos or cabbage could replace any of the vegetables suggested in this recipe.

Ingredients

Quantity Ingredient
125ml oil
1/2 teaspoon mustard seeds
2 teaspoons turmeric
or 1 tablespoon fresh turmeric, grated
6-8 curry leaves, (optional)
2 garlic cloves, crushed
2 cm piece fresh ginger, grated
pinch chilli powder
1/2 small cauliflower, broken into florets
250g green beans, cut into short lengths
1 carrot, finely sliced
6 leaves spinach, torn into pieces
salt

Method

  1. Heat oil in large saucepan and fry mustard seeds, turmeric, curry leaves, if using, garlic, ginger and chilli powder for a moment or two.
  2. Add cauliflower, beans and carrot and fry over medium heat, stirring, until vegetables are half cooked and still crisp. Add spinach and fry for a further 5 minutes. Add salt, cover and simmer over low heat for 2–3 minutes.
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