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Saturday, 4 August 2012

Vegetable Curry

This is the curry I served with the Indian Roast Lamb. I thought I should share it with you. It is a delightful dish full of vegetables and flavour.
You can change the vegetables depending on what is in season or what you have available at home.
It is also a great vegetarian dish served with some basmati rice, yoghurt, chutney and some naan bread if you desire.

2 medium onions chopped
3 tablespoons vegetable oil
2 garlic cloves chopped
2 inch piece of ginger or approx 100 grams peeled and chopped
2  green chillies  ( you can increase or decrease this amount depending on your tastes )
1 teaspoon turmeric
1 tablespoon ground coriander
1 tablespoon paprika
1/4 teaspoon ground fenugreek 
2 tablespoons lemon juice
black pepper approx 1/4 teaspoon
4 potatoes peeled and cubed
3 carrots peeled sliced and cut in half if large carrots
1 parsnip peeled sliced and cut in half for larger slices
2 large zucchini sliced into chunky slices and cut in half
you may use any of the following vegetables as well
green beans chopped in half 1 cup OR 1-2 cups broccoli flowers OR 3/4 cup green peas
1 can of chopped tomatoes approx 400 grams
salt teaspoon

Heat the oil in a large pan. I use a wok over a gas flame.
Add the onions, ginger, garlic and chillies and fry until onions are soft and starting to colour.
Meanwhile combine the spices, turmeric, paprika, coriander, fenugreek and pepper with the lemon juice and a little water. Add to the pan and fry with the onion mixture, stirring constantly for 3 minutes. Add extra water if it gets too dry.
Add the chopped vegetables to the pan and fry in the spices for a couple of minutes until totally coated.
Add the tomatoes and salt and cover the pan. Reduce the heat to low and simmer for about 25 minutes or until vegetables are soft. Check occasionally and stir gently to make sure the vegetables aren't sticking to the bottom of the pan.  Transfer to a serving dish

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