Vegetable Curry.
This is the dry method for cooking a curried vegetable mixture, just a little water being added to prevent the vegetables from sticking to the pan. If a moister curry is required then 30ml / 1/2 a pint of water can be added with the tomatoes and simmered for 5 to 6 minutes.
Ingredients.
25 to 40g / 1 to 1 1/2 oz of ghee or 2 to 3 tablespoons of oil.
1 small onion chopped.
450g / 1 lb of diced mixed vegetables. ( potatoes, carrots, swede, peas, beans or cauliflower, for example. )
About 1 teaspoon of chilli powder.
2 teaspoons of ground coriander.
1/2 a teaspoon of turmeric.
Salt.
2 to 3 tomatoes, skinned and chopped.
Method.
1. Heat the ghee or oil in a pan and gently fry the onion until light brown.
2. Add the diced vegetables and stir in the chilli powder, coriander, turmeric,and salt to taste, fry for 2 to 3 minutes.
3. Add the tomatoes, stir well and add 1 or 2 tablespoons of water, then cover and cook gently for 10 to 12 minutes until the mixture is dry.
Serve as a side dish, or as a main dish with rice or naan bread.
Serves 4.
