Mick Gower's Indian Recipes
Vegetable Curry
- 3 tbsp Vegetable oil
- 1 onion sliced
- 1 tsp Ground cumin
- 1 tsp chili powder
- 2 tsp Ground corriander
- 1 tsp Turmeric
- 8oz Poatatoes, diced
- 6oz Cauliflower flowerets
- 4oz Green beans, sliced
- 6 oz Carrots, sliced
- 4 tomatoes, skinned and chopped
- 10 fl oz Hot vegetable stcok
Heat the oil in a large saucepan, add the onion and fry for five minutes, until softended. Stir in cumin, chili powder, corriander and turmeric and cook for two minutes, stirring occasionally. Add potatoes, cauliflower, green beans and carrots, tossing them in the spices until well coated.
Add tomatoes and stock and cover. Bring to the boil, then reduce heat and simmer for 10 - 12 minutes or until the vegetables are just tender. Serve hot, garnished with onion rings.
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