Vegetarian Curry

1/4 cup olive oil
1 clove garlic, crushed
1 onion, chopped
1 teaspoon ginger, grated
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon mustard seed
1 bay leaf
8 ounces tomato
2 cups vegetable broth
1 teaspoon garam masala
salt and pepper

Heat the oil in a medium saucepan and add the garlic, onion, and ginger. Sauté until the onion is soft (10 minutes). Add the coriander, cumin, curry powder, turmeric, mustard seed, and the bay leaf. Cook for 2 more minutes. Add the tomatoes and vegetable broth. Simmer, uncovered, for 15 minutes. Stir in the garam masala and salt and pepper (to taste). Remove the bay leaf. Serve the sauce as is or puree in the blender for a smooth sauce.


Where is the aubergine in this recipe?
Jack, Chesterfield UK

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