Mixed Vegetable and Cauliflower Curry

    55 minutes

    A lovely vegetarian curry you can make with whatever vegetables you have on hand - those in the ingredients list are just suggestions. Serve with white rice.


    New South Wales, Australia
    6 people made this

    Serves: 6 

    • 4 tablespoons oil
    • 10 fresh curry leaves (if available)
    • 2 onions, chopped
    • 2 bay leaves
    • 4 green chillies, chopped
    • 6 cloves garlic, chopped
    • 4cm fresh ginger, chopped
    • 1 teaspoon turmeric
    • 2 teaspoons salt (or to taste)
    • 1 tablespoon ground cumin
    • 2 teaspoons ground coriander
    • freshly ground black pepper
    • 1 kg mixed vegetables, eg. potatoes, carrots, beans
    • 1 (400g) tin chopped tomatoes
    • 2 tablespoons coriander leaves, chopped
    • 1/2 cauliflower, chopped
    • 1 cup peas
    • juice of 1/2 lemon

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Heat oil until hot then throw in the curry leaves. Add onions and fry until golden.
    2. Add the bay leaves, chillies, garlic and ginger and fry two minutes. Add the turmeric, salt, cumin, coriander and black pepper. Stir and fry two more minutes.
    3. Add the potatoes, carrots and beans and fry two more minutes, stirring frequently.
    4. Add the tomatoes, fresh coriander and 1 1/2 cups water. Cover and simmer until tender, 15-20 minutes. Add cauliflower and peas and simmer 10 more minutes. Add lemon juice to taste and extra salt if needed.

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