Mild Vegetable Curry

    Mild Vegetable Curry

    4saves
    50min


    1 person made this

    My friend can't eat potatoes, dairy, tomatoes, eggplant or wheat so I made this curry (very mild).

    KarenR New South Wales, Australia

    Ingredients
    Serves: 4 

    • 2 chopped carrots
    • 1 medium sweet potato, chopped
    • 1 brown onion, chopped
    • tofu, cubed and fried
    • 4 cloves garlic, chopped
    • 1 teaspoon ginger, chopped
    • 2 dessertspoons curry powder
    • 1 teaspoon cumin
    • 1 dessertspoon tumeric
    • 1 teaspoons mustard seeds
    • water, as needed
    • salt to taste (or soya sauce - make sure no wheat in soya sauce)
    • 1 head of broccolli, cut up into small florets
    • 2 cobs of corn (cook and then remove kernels from cob)
    • 2 bok choy, chopped

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cook carrots, sweet potato and brown onion until slightly underdone.
    2. Add tofu, garlic and ginger.
    3. Fry all spices.
    4. Add water to make a gravy - add salt or soya sauce to taste.
    5. Add broccoli, corn and bok choy then cook until greens are still crisp.
    6. Serve with rice.

    Tip

    Sometimes I have to play around with the spices - add chilli if you like it spicy.

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    KarenR
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    - 12 Feb 2013

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