Recipe

Dry vegetable curry

Give your mouth a burst of flavour with this vegetarian curry. Fresh vegies burst with turmeric, cumin and fresh mint to warm you up after a long day.

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 6
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Ingredients

Dry vegetable curry
  • 2 teaspoon brown mustard seeds
  • 1 tablespoon vegetable oil
  • 1 large brown onion, halved, thinly sliced
  • 2 cloves garlic, crushed
  • 2 teaspoon finely grated fresh ginger
  • 1 fresh long green chilli, seeded, finely chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoon ground cumin
  • 750 gram potatoes, peeled, cut into 2 cm pieces
  • 1 small cauliflower, cut into small florets
  • 1 1/2 cup salt-reduced vegetable stock
  • 1 cup frozen peas
  • 1/4 cup chopped mint
  • store-bought lime pickle, to serve

Method

Dry vegetable curry
  • 1
    Place mustard seeds in a large, deep frying pan over moderate heat. Cook and stir for 1 minute, or until seeds begin to pop.
  • 2
    Add oil and onion to pan; cook and stir for 8-10 minutes or until onion is golden brown.
  • 3
    Add garlic, ginger, chilli, turmeric and cumin; cook and stir for 1 minute or until fragrant.
  • 4
    Add potato and cauliflower; stir to coat evenly in onion mixture.
  • 5
    Add stock and bring to boil. Reduce heat; simmer while covered for 20-25 minutes or until vegetables are tender and sauce thickens slightly.
  • 6
    Add peas; cook for 3 minutes or until heated.
  • 7
    Sprinkle mint over curry. Serve with pickle.

Notes

A large baking tray can be used to cover the pan, if you don't have a lid.

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