Simple Veg Curry (serves 4)
2 tbs veg oil/ghee
1 bay leaf
2 green cardamon pods
1 tsp mustard seeds
1 tsp cumin seeds
1 tbs (minced) fresh ginger root
2 small green chillies (seeded and minced)
1 stick celery
2 medium carrots
2 tomatoes (cored, seeded and chopped roughly)
1 tbs tomato paste
1/2 tsp tumeric
1/2 tsp chilli powder (cayenne)
1 tsp ground cumin
2 tsp ground coriander
1 tsp jaggery/brown sugar
2 tsp salt
2 medium potatoes (cut into small chunks about 1cm square)
1 cup other mixed veg (the classic is cauliflower and peas but feel free to experiment)
1/2 cup chickpeas (cooked)
2 cups water
1/2 tsp garam masala (see recipe below if you fancy making your own)
fresh coriander to garnish
- Heat the oil and add the bay leaf and cardamon pods. When they begin to splutter add the mustard seeds. When the mustard seeds start to pop add the cumin seeds and stir for a minute until the cumin darkens a shade.
- Add the ginger and chillies and stir for another minute then add the tomatoes paste and splash of water and cook for another minute. Now add the fresh tomatoes, all the spices and the salt and sugar, and simmer uncovered for 10 minutes until the tomato thickens and loses some of it’s water.
- Now add the vegetables and the water, semi cover and continuing simmering for 20 minutes more, stirring frequently and adding more water as needed to create a thick tomato sauce as the tomatoes break down.
- Now add the garam masala, amchoor and chickpeas. Cook for a couple minutes more to mix the flavours. Garnish with the fresh herbs. Better served warm, so let the curry rest for at least 10 minutes before serving. Even better often the next day.
1 Tbs Coriander Seeds