Vegetable Curry
Rich vegetarian curry.
- Yield: Serves 4-6
- Preparation Time: 10 Minutes
- Cooking Time: 35-45 Minutes
Ingredients
- ¼ cup vegetable oil
- 5 green cardamom pods, crushed
- 3 whole cloves
- 1 cinnamon stick, broken in half
- 2 tsp cumin seeds
- 1 ½ tsp ground turmeric
- 1 tsp ground coriander
- 2 tsp peeled and grated fresh ginger
- 2 large garlic cloves, crushed
- 250g red-skinned potatoes, diced
- 1 onion, finely chopped
- Salt and freshly ground black pepper
- 1 can chopped tomatoes
- Pinch of sugar
- 2 carrots, diced
- 2 fresh hot green chiles, sliced into thin rounds
- 1 cup sliced savoy or green cabbage
- 1 cup cauliflower florets
- 1 cup thawed frozen peas
- 2 tbsp chopped coriander
- Toasted sliced almonds, to garnish
Directions
- Heat the oil in a large deep frying pan over high heat. Add the potatoes and cook, stirring often, for 5 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain.
- Reduce the heat to medium. Add the cardamom pods, cloves, cinnamon, and cumin seeds and stir until the spices are very fragrant. Add the onion and cook, stirring often, for about 5 minutes, or until softened. Add the ginger, garlic, turmeric, and coriander, and season with salt and pepper. Stir for 1 minute.
- Stir in the tomatoes with their juices and the sugar. Return the potatoes to the pan, add the carrots, chiles, and 1 cup of water, and bring to a boil, stirring often. Reduce the heat to low. Simmer, stirring occasionally, for 15 minutes, or until the carrots are just tender, adding a little water if needed.
- Stir in the cabbage, cauliflower, and peas. Return the heat to medium and simmer for about 10 minutes, or until the vegetables are tender. Stir in the cilantro and season again. Remove and discard the cardamom pods and cloves. Transfer to a serving bowl, sprinkle with almonds, and serve hot.
