Vegetables Curry
Vegetables Curry is a versatile dish typically consisting of a medley of fresh vegetables simmered in a spiced gravy made from an aromatic base of onions, tomatoes, ginger, and garlic.
30min
Easy
Not spicy
Ingredients
For how many people?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Ingredient 15
Ingredient 16
Ingredient 17
Ingredient 18
Ingredient 19
Ingredient 20
Ingredient 21
Ingredient 22
Ingredient 23
Ingredient 24
Directions
Peel the carrots and the potatoes.
Slice the carrots.
Chop the onions, the small green chilies, the tomatoes, the green pumpkin, the green beans and the coriander leaves.
Cut the cauliflower florets into small pieces.
Boil the potatoes, the cauliflower florets, the carrots, the green beans, the peas and the green pumpkin for 5 minutes.
Cut the potatoes into small cubes.
Heat a pan with sunflower oil and butter (or ghee).
When the oil is hot and the butter (or ghee) has melted, toast the fenugreek seeds, the cumin seeds, and the mustard seeds until they become fragrant and a dark golden color.
Add the onions and the small green chilies.
When the onions are golden, add the tomatoes, the potatoes, the carrots, the cauliflower florets, the peas, the green beans, the green pumpkin, the turmeric powder, the salt, the cumin powder, the coriander powder, the red chili powder, the garam masala, the garlic paste, the ginger paste, and water. Mix well. Simmer, covered, for 5 minutes, or until the sauce thickens slightly. Check that the vegetables are cooked through.
Pour the contents into a bowl and garnish with coriander leaves.
Ready! Enjoy it with dal baht or roti.
Other similar meals
Can be consumed with...
