Mixed Vegetable Curry Recipe
(serves: 4-6)

1 tbsp
1
1
2 cloves
1 tsp each
1
250 g
1
250 g
250 g
20 g
50 g
250 g
150 ml
150 ml

1 tsp
150 ml
100 g
1 tsp

olive  or sunflower oil
onion, sliced
fresh green chili, deseeded and finely chopped
garlic, crushed
ground cumin, ground coriander & chili powder
parsnip, diced
carrots, sliced
sweet potato, diced
button mushrooms, wiped & halved
cauliflower florets
plain flour
sultanas
chopped tomatoes
vegetable stock
dry white wine
Salt and black pepper
corn flour
natural yoghurt
frozen peas
garam masala
fresh coriander leaves, to garnish

Method:

1. Heat the oil in a large saucepan, add the onion, chili and garlic and stir-fry for 3 minutes. Add the spices, stir and cook for a further 3 minutes.

2. Mix in the parsnip, carrots, sweet potato, mushrooms and cauliflower, and cook gently for 3 minutes more. Sprinkle the flour on, stir it in well, and cook for a further 3 minutes.

3. Add the sultanas, tomatoes, stock and wine and season generously. Stir gently but thoroughly. Bring the dish to the boil, cover and simmer gently, stirring occasionally, for 25 minutes until the vegetables are just cooked.

4. Meanwhile, blend the corn flour with 1 tablespoon water and stir it into the yoghurt. Heat the mixture in a saucepan until almost boiling, then simmer for 10 minutes.

5. When the vegetables are only just cooked, add the frozen peas and cook for a further 5 minutes. Finally, stir in the stabilized yoghurt and garam masala and heat through.

6. Serve the curry garnished with sprigs of fresh coriander leaves.

PREPARATION TIME: 20 minutes                             COOKING TIME: 50-55 minutes

 

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