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Vegetable Curry

Sukaina Nasser Mamado
These curries made from vegetables are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and in the Caribbean.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Vegetable Dishes
Cuisine Bangladesh, Indian, South Africa
Servings 4

Ingredients
  

  • tablespoon(tbsp) oil
  • 1/2 teaspoon(tsp) mustard seeds
  • 1/4 teaspoon(tsp) fenugreek seeds
  • 1/4 teaspoon(tsp) cumin seeds
  • 1 teaspoon(tsp) coriander/cumin powder
  • 1/2 teaspoon(tsp) tin peeled tomatoes,chopped
  • 1 teaspoon(tsp) garlic paste
  • salt to taste
  • red chilly powder or whole green chillies to taste
  • 1/4 teaspoon(tsp) turmeric
  • 1 tablespoon(tbsp) tomato puree
  • 1/2 kilogram(kg) mixed vegetables,cut into desired size

Instructions
 

  • Heat oil. Add the mustard, fenugreek and cumin seeds and fry until seeds start to pop
  • Add mixed vegetables and stir
  • Add tomatoes and stir
  • Add rest of the ingredients and mix well; reduce heat
  • Cook on medium heat until the sauce thickens and the vegetables are cook
    N.B. Variations: The mixed vegetables can be substituted for any of the following and the curry prepared in the same way (extra water may be added where necessary): Flat Indian Beans (Goovar) Thin dark green Gourd (Ghisora) Aubergines/Potatoes Peas/Potatoes Cauliflower (cook on very low heat) Cabbage (cook on very low heat)
Keyword curry, vegetable