Mixed Vegetable Curry
Ingredients
- 2 Tablespoons Canola Oil
- 1/2 whole Red Onion, Roughly Chopped,
- 1 Tablespoon Ginger, Minced, Fresh,
- 2 cloves Garlic, Minced,
- 3 Tablespoons Curry Powder
- 2 whole Broccoli Leaves, Thinly Sliced (optional)
- 1/2 heads Cauliflower, Cleaned, Florets And Stems
- 4 whole Small Carrots, Roughly Chopped,
- 1 whole Russet Potato, Cubed
- 1/2 whole Lime, Juiced
- 1 whole Green Chili
- 2 whole Tomatoes Quartered
- 1 head, (small) Broccoli, Florets And Stems
- 2 cups Chicken Stock
- 13 ounces, fluid Coconut Milk
- 1 teaspoon Asafoetida Powder
- 1/2 Tablespoons Garam Masala
- 6 whole Curry Leaves
- 1 teaspoon Salt To Taste
- 1/2 cups Peas, Frozen
- Cooked Jasmine Rice, To Serve
Directions
Start by heating a large skillet, one that will hold all of this mixture.Turn heat to medium, then add oil and let it heat up.
Once the oil is heated, add onions and cook for about 7 minutes, or until they soften.
Next, toss in ginger and garlic and stir.
Add the curry powder.
(I like to cook the curry powder for a minute or two in this mixture before adding the remaining ingredients.
) Stir the curry powder for a couple of minutes, then add broccoli leaves, cauliflower, carrots, and potatoes.
Stir.
Squeeze in lime juice, then add chili, tomatoes, and broccoli florets.
Add chicken stock and coconut milk, and bring to a gentle boil.
Once boiling, add asafoetida (hing) powder, garam masala, and curry leaves.
Stir, reduce heat to a gentle simmer, and cook until vegetables are done.
I like mine with just a bit a snap left to them, but if you prefer them softer, feel free to cook a bit longer.
The sauce should thicken, and once that happens, add frozen peas, and season to taste with salt.
Turn off heat and get ready for a great mixed vegetable curry.
Serve with cooked jasmine rice.
Although there is nothing visually stunning about this recipe, on first bite, I think you will agree that it is extremely comforting.
I can tell now why my wife loved it so much.