Indian-style vegetable curry

Indian-style vegetable curry
  • Yield: 1
  • Serving: 4
  • Prep time: 20 m
  • Cook time: 45 m
  • Ready in: 1:05 h
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(5 / 5)

Jill’s speedy one-pot curry is bursting with aromatic Indian spice and winter vegetables.

Indian-style vegetable curry
Indian-style vegetable curry 1

Jill's speedy one-pot curry is bursting with aromatic Indian spice and winter vegetables.

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Ingredients

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Step by step method

  • Step 1

    Heat oil in a large, deep frypan over medium-high heat. Add mustard seeds and cook, stirring, for 1-2 minutes until starting to pop. Stir in onion, chilli and curry leaves, if using, and cook for 5 minutes. Add cauliflower, kumara, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock and 1/2 teaspoon salt, then partially cover and simmer, stirring occasionally, for 30 minutes or until slightly reduced.

  • Step 2

    Add beans, garam masala, tamarind and half the fresh tomato. Season and cook for 5 minutes until beans are tender.

  • Setp 3

    Divide curry among bowls. Top with cashews, coriander and remaining fresh tomato, then serve.

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