Vegetable Curry
In a visit to a Chinese restaurant on Cyprus, I was reminded how good a vegetable curry can be (Huh?). This is a basic Vegetable Curry recipe. Use whatever veg combination you want to make a quick and tasty meal!
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 400 g (14 oz) assorted vegetables, prepared in the usual ways and chopped!
  • 200 ml (7 fl oz) pureed tomatoes or a small tin of chopped tomatoes
  • 1 onion, chopped
  • 2 green chillis, chopped
  • 1 tsp garlic & ginger paste
  • 2 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp cinnamon powder
  • 2 tbsp vegetable oil or ghee
  1. Boil the vegetables (except the onion and chillis!) in a large pan of water for 5 minutes. Drain and put to one side.
  2. Make the spices into a paste by placing them into a bowl and adding a tbsp or two of water.
  3. Heat the oil in a pan and fry the onion for 5 minutes. Add the garlic & ginger paste and the spice paste. Stir and cook on a low heat for 5 minutes.
  4. Add the tomatoes, vegetables and 150 ml (5 fl oz) of water. Simmer gently for 15 minutes.
  5. During the last 5 minutes of cooking, add the chillis and season with salt.
  6. Serve when the vegetables are tender.
Titli's Tips
Carrots, cauliflower, potato, turnip, even aubergine can be used in this curry. Chop the vegetables as small or as large as you wish. Adjust the spiciness by adding more or less chilli powder. It’s a great curry to experiment with!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 244 12%
Calories from Fat 134
Total Fat 14.9g 22%
Saturated Fat 2.2g 11%
Unsaturated Fat 12.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 28.4g 9%
Dietary Fibre 7.9g 31%
Sugars 13.5g
Protein 3.3g 6%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.