You can whip up a variety of hearty Indian-style curry meals with this one simple vegetable recipe.
- 1 Tbsp vegetable oil
- ½ cup korma curry paste
- 3 x 400 g canned diced tomatoes
- 12 cups chopped vegetables (such as potato, sweet potato, carrot, zucchini, capsicum and button mushrooms)
- plain yoghurt, to serve (optional)
- cooked rice, to serve (optional)
- coriander, to serve (optional)
- Place a large wok or heavy-based saucepan over a medium heat. Add oil to the pan with korma paste. Cook, stirring, for 1-2 minutes or until fragrant.
- Add tomatoes, potatoes, sweet potato and carrot. Stir occasionally, until mixture simmers. Reduce heat and cover, cooking for 15 minutes or until vegetables are tender.
- Add the zucchini, capsicum and mushrooms. Cook for a further 5 minutes. Serve with a dollop of yoghurt and cooked rice. Garnish with coriander.
Paneer & vegetable curry: Prepare the vegetable curry. While it is simmering, take 200g of paneer cheese and cut into 3cm pieces. Pat dry with paper towel and season with a little chilli powder or garam masala. Heat 40g ghee in a fry pan and fry the spiced paneer for 2 minutes on each side or until golden. Divide curry between plates or bowls and top with paneer. Serve with a dollop of yoghurt, chopped fresh tomatoes and poppadums.
Chick pea curry: Add 2 x 400g cans drained chickpeas with the zucchini, capsicum and mushrooms. Continue to cook for 6-8 minutes, stirring occasionally. Serve with a dollop of yoghurt and naan bread. Garnish with coriander or mint, if desired.
Vegetable biryani: Prepare the vegetable curry, adding in 1/2 cup sultanas. Meanwhile, place 2 cups basmati rice into a saucepan with 3 cups vegetable stock and 2 tsp turmeric. Place over a medium heat and bring to the boil. Reduce heat, cover and cook for 12 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork. Layer rice and curry into a serving dish. Top with sliced hardboiled eggs, chopped cashews and fresh coriander.
When measuring large amounts of chopped vegetables, use a 1L measuring jug to quickly measure 4 cups of chopped vegetables.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.5 g|
|Total carbohydrates||13.7 g|
|- Sugars||10.0 g|
|Dietary fibre||4.9 g|