Curries in our house come in two kinds: Those made with pre-blended curry pastes and those made with traditional spices. This easy vegetable curry uses just three main spices to achieve a tasty, traditional curry dish (Peter).
Easy Vegetable Curry
Amounts approximate, adjust as necessary...
3 tablespoons oil
2 medium onions, sliced (add a leek if you have one)
3 teaspoons turmeric
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons of garam masala (optional)
1 or 2 chopped chili (or equivalents)
2 cups potato cubes
2 cups butternut pumpkin cubes
Quarter cauliflower, broken into flowerets
1/2 pound green beans
2 cups chicken stock
2 cups diced or blended tomatoes
(Vary the vegetables depending what's on hand. I like to have some white, orange & green represented.)
Lemon juice from 1 lemon
1 tablespoon of sugar
Chicken breasts or tenders
Prawns or white fish
1. Heat oil in large pan or wok and add onions. Cook for 5 mins or so.
2. Measure out turmeric, cumin, ground coriander and chili and mix in with onions; cook a further 2 mins.
3. Add chopped potato and pumpkin.
4. Tip in chicken stock and tomatoes and cook uncovered for 10 mins or so, stirring occasionally.
5. Put on the rice when you add the chicken stock.
6. If you plan to add chicken, then cut into strips, salt liberally, and fry separately. Barely cook - do not overcook - and set aside. (Cooking chicken separately ensures that the meat will be very tender.)
7. Add lemon juice, green beans cut into 1" pieces and cauliflower flowerets and cook an additional 5 minutes.
8. Add garam masala if using. Add sugar. Check for seasoning. Consider adding: more salt, more lemon juice, sugar to taste, and more chili.
9. When vegetables just cooked, tip in chicken pieces (if using). Or, hold on the side.
10. Garnish with cilantro/coriander and serve over rice and with Naan bread.