This dry vegetable curry is a deliciously different way to enjo curry. Packed with goodness from the veggies, including potatoes, cauliflower and carrots and made with delicious spices and flavourings, this curry will definitely delight.
- 4 jacket sized potatoes
- 100g each cauliflower florets and trimmed green beans
- 1 onion
- 1 carrot
- 2 green chillies
- 3 garlic cloves, minced
- 1 tbsp. minced ginger
- 2 bay leaves
- 1 tsp. each black mustard seeds, cumin seeds, ground cumin, curry powder
- 1/2 tsp. chilli flakes
- Oil to fry
Peel the potatoes and dice. Dice the onion and chop the carrot. Slice the chillies in half lengthways and scrape the seeds out with the back of a knife and mince the flesh.
Put the potatoes, cauliflower, beans and carrot into a pot of water and bring to the boil. Simmer until the veggies start to soften, drain and leave to stand for a little while to dry.
Heat oil in a large frying pan and add the onion. Cook over a medium heat for ten minutes or until golden and starting to soften. Add the mustard seeds and cumin seeds, along with the bay leaves, and cook for 30 seconds or until you can start to hear the seeds popping.
Add the chillies, garlic and ginger and cook for another minute or so or until the garlic starts to brown lightly. Add the cumin, curry powder and chilli flakes and stir well. Add the veggies and stir to coat them in the spices.
Cook the dish for around 30 minutes, stirring often, until the vegetables are tender and well-coated in all of the spices.