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A while ago, Saskia posted a recipe for gobi dhal from a favourite family cookbook, Indian Cooking by Khalid Aziz (circa 1983). As Saskia mentioned, the book isn’t fancy but it certainly contains some fantastic recipes.

This vegetable curry is based on a recipe from the same book, though I tend to take a very loose interpretation to the ingredients. Basically, I follow the recipe as far as the spices go, but otherwise substitute whatever vegetables are lying around the house. For some reason, Mr M and I always end up with a surplus of vegetables to get through towards the end of the week, and this is a perfect way to use them up.

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Coriander, tumeric and mustard seeds are a winning combination in my book. Topped with some garam masala and the acidity of a squeeze of lemon at the end, and this is pretty much perfect. Plus, look at all those vegetables? You can definitely feel virtous while you tuck into this…

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Mixed vegetable curry

Adapted from Indian Cooking by Khalid Aziz (circa 1983)

This is a very flexible recipe, feel free to add and subtract vegetables so you can use what you have. Also, I used shredded coconut in the photos as that is what I had on hand. Desiccated coconut is much better.

1 large onion
2 cloves garlic
2 tbs olive oil
225g green beans
225g carrot
1 zucchini
1 head of broccoli
1 green capsicum
100g desiccated coconut
300ml hot water
1 x 5cm piece of fresh ginger, peeled and chopped into strips
1 tsp mustard seeds
3 tsp ground coriander
2 tsp ground turmeric
1/2 tsp dried chilli flakes
4 tsp garam masala
Squeeze of lemon
Salt & pepper
Fresh coriander (to serve)

  • Peel the onion and garlic and slice thinly. Gently fry in olive oil until soft.
  • While the onion and garlic are cooking, chop the veggies into bite sized pieces. Set aside.
  • Put the desiccated coconut into a blender and add the hot water. Blend until smooth (note: you could use coconut milk here), then set aside.
  • Once the onion and garlic are cooked, add in the fresh ginger, then the mustard seeds, coriander, turmeric and chilli flakes.
  • Tip in the vegetables and stir until coated. Pour in the coconut water.
  • Increase the heat to bring the mixture to the boil, then cover and simmer until the vegetables are cooked through (about 25 minutes, but will depend on which veggies you used).
  • Once the vegetables are cooked, take the curry off the heat and stir through the garam masala & salt and pepper. I also like to add a squeeze of lemon.
  • Serve with rice, topped with chopped coriander and maybe a little natural yoghurt.
  • Enjoy!

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2 Responses to “Veggie curry – another favourite fall back”

  1. Z says:

    I made it for dinner tonight using my excess veggies…delish!

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