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Vegetable Curry Indian Recipe


1 small cauliflower
225 g/1/2 lb carrots
225 g/1/2 lb french beans
100 g/4 oz ghee or
  120 ml/4 fl oz cooking oil
1 large onion
2 teaspoons chilli powder
1 tablespoon ground cumin
1*5-cm /2 inch stick of cinnamon
1/2 tablespoon ground coriander
2 teaspoons ground turmeric
4 cloves
4 cardamoms
100 g/4 oz tomato puree
300 ml /1/2 pint chicken stock
2 teaspoons black pepper

 Vegetable Curry Indian Recipe


Cut away the leaves of the cauliflower and break it up into florets. Scrape the carrots, top and tail the french beans and cut into bite-size pieces . Parboil all the vegetables together in a large saucepan.
Heat the ghee or cooking oil in a large saucepan and peel and slice the onion very thinly. Fry the onion gently until it softens, then add the chilli powder, cumin, cinnamon, coriander and turmeric. Cook for 2 minutes or so and add tomato puree, mixing in well, and cook for a further minute.
Drain the vegetables of their cooking water and add to the pan together with the chicken stock. Add the salt and black pepper , cover the saucepan and simmer for 10-15 minutes until the vegetables are cooked.

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