Mixed Vegetable Curry
1/2 medium-sized (4 ounces) eggplant cut into 3/4 in by 1/2 inch sticks
Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
2 small carrots (4 ounces), peeled and cut into 3/4 in by 1/2 inch sticks
1 cup peas
1 cup French beans, cut into 1 inch pieces
1 medium-sized potato (4 ounces), peeled and cut into 3/4 in by 1/2 inch sticks
1/4 cup freshly grated coconut
4 fresh hot green chillies
2 tablespoons white poppy seeds
1 1/4 teaspoons salt
3 medium-sized tomatoes, roughly chopped
1 tablespoon natural plain yoghurt
1 teaspoon garam masala
2 tablespoons chopped, fresh green coriander
Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 5 ounces water and grind to a fine paste. Set aside.
When the vegetables are cooked, add the spice paste and another 5 ounces water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish with the fresh coriander.
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