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Vegetarian Curry Recipe

Posted on 01. Sep, 2009 by Forest in Featured, Recipes & Food

Source: Flikr Tuxmaniac

This Vegetarian Curry Recipe is a basic frame that you can amend to use up the veggies in your fridge or whatever you have to hand. I cook curry on a regular basis and recently have been following slight variations of this base…. It’s quick easy, yummy and really healthy. It can be made in as little as 20mins or left longer for a fuller more stewed flavor.

I made it up so let’s call it Forest’s Vegetarian Curry Recipe

Ok, let’s get on with it.

Basic Ingredients:

2 x cloves of garlic

1 x 1inch x 2inch ginger

2 x medium onions

3 x fresh tomatoes

2 x medium carrots

2 x medium peppers (capsicums, 1 red and 1 green works well)

2 tspoons good curry powder

1/4 tspoon good chilli powder

Salt to taste.

Basic Method:

1. Chop or grate the garlic and ginger finely.
2. Chop the remaining veg (excluding the tomatoes) into medium sized pieces.
3. Chop the tomatoes down as small as you can.
4. Put a deep pan or wok onto heat and pour in half a cup of water. Throw the tomatoes in and let them simmer until stewed. Normally around 5-10 mins is plenty. Remove these from the pan and set aside.
5. Clean the pan and bring back. Add a small amount of vegetable, canola or olive oil to the pan and heat on a medium heat.
6. Add the garlic, ginger, onions and carrots. Cook on a high heat moving everything around until the onions start to go transparent.
7. Add the Peppers for a few minutes.
8. Now throw in the curry and chilli and mix well with the dry vegetables for 10-15 seconds.
9. Add the stewed tomatoes and mix well, bring the heat down to simmer.
10. Let the curry cook through until ready. For longer cooking I tend to add water and let it cook off.

Note: Salt can be added in small amounts at final simmering stage.

That’s the basics.

Variations and Additions.

This recipe really is made to accommodate anything. If adding addition veggies do this at the same stage as the peppers. For beans or pulses add them with the peppers too but make sure they are soaked and cooked prior to adding. I also add fresh corriander and sometimes other dried spices. Corriander, cumin, turmeric, garam masala are a few that I have used.

Also the tomatoes can be blended for a smoother curry. In fact the whole curry can be blended and used purely as a sauce to accommodate bread or potato.

A little yoghurt or coconut milk can be added at the tomato stage to make a creamy curry.

Thanks and let me know if you have any suggestions. Maybe I will try and make a video of the process for you soon.

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Tags: easy curry recipe, health indian curry recipe, indian curry recipe