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Vegetable curry.

Author
Shirley Simmonds
Cook Time
1 hour 30 minutes
Prep Time
20 minutes
Serves
6
Tags
vegetarian
Time
1 hour 50 minutes

Ingredients

  • 75 gButter
  • Margarine
  • 450 gOnions
  • 4 tspCurry Powder
  • 1 tspCurry Paste
  • 1 tspTurmeric
  • 0.5 tspGround Ginger
  • 0.5 tspChilli Powder
  • 2Bay Leaves
  • 150 mlBoiling Water
  • 2 tbspDessicated Coconut
  • 1 tinChick Peas
  • 600 mlVegetable Stock
  • 225 gTomatoes
  • 25 gSultanas
  • 1Cauliflower
  • 225 gCarrots
  • 1Leek
  • 1Dessert Apple
  • Salt
  • Freshly Ground Black Pepper

Cookware

  • Heavy Saucepan
  • Casserole Dish

Method

  1. Heat butter (75 g) or margarine in a large heavy saucepan or casserole dish; add onions (450 g) and fry gently until starting to brown. Stir in curry powder (4 tsp), curry paste (1 tsp), turmeric (1 tsp), ground ginger (0.5 tsp), chilli powder (0.5 tsp) and bay leaves (2) and cook for a further 10 minutes, stirring occasionally.

  2. Pour boiling water (150 ml) over dessicated coconut (2 tbsp) and leave it to infuse for 10 minutes then strain the liquid into the pan and discard the coconut. Add chick peas (1 tin), vegetable stock (600 ml), tomatoes (225 g) and sultanas (25 g) and bring to the boil. Cover and simmer for 45 minutes.

  3. Add cauliflower (1), carrots (225 g), leek (1) and dessert apple (1) to the curry. Bring back to the boil, then simmer for 20-30 minutes until all the vegetables are just tender. Taste and adjust salt and freshly ground black pepper to taste, then turn the curry into a heated serving dish.

  4. Serve with plain boiled rice, poppadoms and a lime pickle.