Mixed Vegetable Curry Indian Recipe

Mixed Vegetable Curry Indian Recipe

Ingredients

• 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/3/4in x 1/2in sticks
• 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/3/4in x 1/2in sticks
• 100g/4oz/1 cup peas
• 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
• 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/3/4in x 1/2in sticks
• 50g/2oz/1/2 cup freshly grated coconut
• 4 fresh hot green chillies
• 2 tbsp white poppy seeds
• 1 1/4tsp salt
• 3 medium-sized tomatoes, roughly chopped
• 1 tbsp natural plain yoghurt
• 1 tsp garam masala
• 2 tbsp chopped, fresh green coriander

Method

1. Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan.
2. Add 250ml/8fl oz/1 cup water.
3. Bring to the boil.
4. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
5. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender.
6. Add 150ml/5fl oz water and grind to a fine paste.
7. Set aside.
8. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water.
9. Stir and simmer gently for 5 minutes.
10. Now add the tomatoes, the yoghurt and the garam masala.
11. Stir gently to mix well.
12. Bring to the boil and simmer gently for 2-3 minutes.
13. Turn into a serving dish and garnish with the fresh coriander.

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