Friday, July 22, 2011

Vegetable Curry

Another favorite of mine, this dish can be tweaked anyway you want with any kind of vegetables but the most often used are root vegetables but this time I added some zuchini since I had some laying around the refrigerator.


1 cinnamon stick
sprig of curry leaf
2 cloves
4 cardamon
1 star anise

2 tbsp cashewnut*
thumbsize ginger*
1 clove of garlic*
1 green chili*

* pound them together to a paste and set aside

1 onion, sliced
1 red chili, optional
1 potato, cubed
1 carrot, cubed
mushroom, cut into forth
1 zuchini, cubed
tomato, sliced

kurma powder, 2 1/2 tbsp
curry powder, 1 tbsp

coconut milk, 3 tbsp
Salt for seasoning


Heat some vegetable oil in a pot, add in the cinnamon stick, curry leaf, clove, star anise and cardamon.
Add the onion, red chili and the gound paste, stir frequently, add the tomato.  Slow down the heat if it starts to dry out.

Add the cut vegetables except cauliflower and zucchini.  Season with the chili powder, kurma powder and salt.  Add enough water to cover the vegetables. Cover and let cook until the potatoes are almost fork tender.  Add the cauliflower and zucchini now and adjust seasoning.  Finally stir in the coconut milk.  Let it come to a boil and turn the  heat off.

Note:  Cooking curry is actually not by measurement but by our taste buds.  The spice level can be adjusted according to our taste.

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