Monday, 4 February 2013

Mixed Vegetable Karahi

Tonight I'm posting a recipe for all the vegetarian curry fans. Personally I think that vegetable curries are so underrated, I try to make a vegetable based curry at least once a week for my family. This particular one is brilliant for using literally any vegetable you like. 

If like me you have 2 kids that have a favourite veg, then just add extra amounts of it to make up for bits they might not be so keen on. Its's also great to use any left overs with a bit of stock and blend into a delicious winter warmer soup.

So for my Mixed Vegetable Karahi you'll need :

5 medium onions
1 bulb of garlic crushed OR 3 tbsp of garlic paste
2cm fresh ginger crushed OR 2 tbsp ginger paste
1 1/2 tsp salt
3 green chillies
1 1/2 tsp curry powder
1 tin plum/chopped tomatoes
1 tin baby new potatoes 
1 medium cauliflower 
4 small parsnips
1 sweet pepper
a good handful peas
a good handful of grated cabbage 
a good handful of chopped spinach leaves
2 large carrots
1 tbsp cumin seeds
1 tbsp seasame seeds
1 tsp mustard seeds
A good squeeze of lemon juice
Handful of chopped coriander to garnish

  • start by slicing the onions and on a medium heat, fry in a heavy based pan in a little olive oil till soft, then add the salt, garlic, ginger & chillies. Fry these together till the onions turn golden brown & chillies have softened. Make sure that you stir the mixture to stop it from catching on the bottom.*
  • once the onions have browned, add the tomatoes & curry powder and again stirring, keeping an eye that the mixture doesn't catch. Keep cooking till the mixture has slightly reduced and the consistency is sauce like.. this normally takes about 10 minutes, turn off the heat and next make a start on the veg.
  • Peel & wash all your veg as required, then roughly chop. As in my roast vegetables, rough & varied sizes is fine. For the baby potatoes just remember to drain the water.
  • Turn the heat back on under your pan, again have a medium heat, add the cauliflower first and stir well so the cauliflower is coated with the curry masala. Pop the lid on the pan, lower the heat and leave for about 10-15 minutes to softened. When the cauliflower has softened slightly, add the parsnips, carrott & cabbage. Again place the lid back on, leave for another 10-15 minutes to let the veg soften.**
  • When the carrots & parsnips have softened, add the potatoes, spinach, pepper, peas  & the lemon juice. Turn up the heat and keep stirring every few minutes to cook all the veg through ***  This stage can take from as quick as 10 minutes up to 30 minutes, depending on how soft you want your vegetables to be. I like my veg to have a slight crunch & not completely softened.
  • Finish off by adding the cumin, mustard & sesame seeds, garnish with the chopped coriander & serve with naan 

* if the onions begin to catch, add a splash of water and stir. This also helps to soften them too
** again make sure you keep an eye on it, and stir every few minutes

No comments:

Post a Comment