Mixed Vegetable Curry

This Mixed Vegetable Curry is a classy and heathy way to use up all those leftover veggies in your refrigerator. Easy to prepare and full of nutrition, this lightly spiced curry is great with plain rice or any flatbread.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 1 cup broccoli, cut into small pieces
• 1 cup carrot, cut into small cubes
• 1 cup potato, cut into small cubes
• 1 cup onion, finely chopped
• 1 tsp coriander powder (dhania)
• 1 tsp red chilli powder
• 1 tsp tomato sauce
• 2 tbsp fresh cream (optional)
• 4-5 tsp vegetable oil
• Salt to taste

For Masala

• 1-inch piece ginger, chopped
• 1 tbsp sauteed onion
• 10 cashew nuts

Preparation

1. Heat 4 tsp oil in a skillet. Add the coriander powder and fry for a few seconds until the raw flavor is gone.
2. Add the onions and saute until lightly browned. Take 1 tbsp of the onions and set aside for the masala.
3. Add the broccoli, carrot, and potato pieces along with some salt and saute on medium heat until tender.
4. In a small coffee grinder, grind together the ginger, 1 tbsp of the sauteed onion, and cashew nuts with a little water into a smooth paste.
5. When the vegetables are tender, add the ground masala paste and saute for 2-3 minutes until the raw flavor is gone.
6. Add the tomato sauce, stir for a couple of seconds, and remove the mixed vegetable curry from heat.
7. Garnish the mixed vegetable curry with fresh cream and serve hot with rice or roti.

Category: Vegan Vegetable Recipes, Vegetable Recipes