Mixied Vegetable Curry






  • Sweet potato or Potato diced
  • Cauliflower cut into florets
  • Purple yam or Carrot cut into slightly thick rounds
  • Chopped Tomato
  • 2 Copes
    chopped eggplant (aubergine) and any other vegetable you may have in the fridge
  • tbsp ginger, garlic and green chili paste or red chili paste
  • Tomato paste – any knid can be added
  • Red Chilly Powder
  • Coriander Powder
  • Turmeric Powder
  • Cumin Powder
  • Mustard Seeds
  • Cumin Seeds
  • Fennel Seeds
  • sesame seeds
  • ground peanut (or peanut butter)
  • tbsp shredded coconut (or coconut cream)
  • nuts or raisins can be added as well
  • Oil
  • Onions


  1. Take oil in a pan and shallow fry sweet potato or potatoes and yam (or carrot) one after another and keep them aside. This step is optional. I usually boil them

  2. Add mustard seeds to the remaining oil,and allow it to splutter

  3. Also add cumin seeds,fennel seeds and and fry it for a while

  4. Stir in chilly powder,coriander powder,turmeric powder and cumin powder and immediately add tomato paste,chopped tomatoes,green peas,salt,pepper and chopped carrots. Add water as needed. Stir it, cover and cook till tomatoes are well blended and oil starts to seperate

  5. Add ginger, garlic and green chilli pastes.

  6. Add eggplant and cauliflower. Cover again and allow it to cook till all the vegetables are tender

  7. Add sesame seeds, ground peanut, coconut

  8. Mix in the fried/boiled veggies and cook for another 2-3 mins, adding water if needed

  9. Switch off the heat and serve with plain white or wholemeal rice


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