This is a basic veggie curry recipe. But be flexible. If you don’t like or haven’t got a turnip handy, for example, use something you do like that may be lurking in the corner of the vegetable rack!
Mixed Vegetable Curry:
– Peel 4 potatoes, 4 carrots and half a small turnip and cut into cubes. Prepare about 100g (4oz.) each of beans and peas, or use frozen if fresh peas and beans aren’t available. Boil all of these prepared vegetables in water for about 5 minutes. Drain, but reserve the cooking water.
– Heat a little oil in a large heavy based pan. Add a chopped onion and a clove or two of chopped or crushed garlic. Fry until golden brown but not burnt.
– Remove from heat for a moment and stir in a tablespoon of curry powder and a couple of tablespoons of tomato puree, or use a ready made curry paste or sauce. There are some interesting flavours available in most supermarkets. Or for a milder flavour, simply stir in a handful of chopped fresh coriander.
– Add a little of the reserved cooking water and stir to make a thick gravy. Cover and simmer gently for 5 – 10 minutes.
– Add all the par-boiled vegetables, and a little extra water if needed. Cover and simmer until all the vegetables are cooked. If liked you could add a little shredded coconut, a few raisins or some lemon juice during the last five minutes-ish of the cooking time.
– Serve hot with boiled rice or with a jacket potato.