Mixed Vegetable Curry

Photo: flickr user avlxyz

Ingredients

1 tablespoon oil

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 onion, thinly sliced

2 curry leaves

1 fresh green chili, finely chopped

1 inch piece of fresh ginger, finely chopped

2 tablespoons curry paste

1 small cauliflower, broken into florets

1 large carrot, thickly sliced

4 ounces green beans, cut into 1 inch lengths

1/4 ground turmeric

1/4 teaspoon chili powder

1/2 teaspoon salt

2 tomatoes, finely chopped

1/2 cup frozen peas, thawed

2/3 cup vegetable stock

fresh curry leaves for garnish (optional)

Preparation

Heat the oil in a large, heavy pan and fry the mustard seeds and cumin seeds for 2 minutes until they begin to sputter. Put a lid on the pan if necessary

Add the onion and curry leaves and fry for 5 minutes

Add the chopped chili and fresh ginger and fry for 2 minutes. Stir in the curry paste, mix well and fry for 3-4 minutes.

Add the cauliflower florets, sliced carrot and beans; cook for 4-5 minutes.

Add the turmeric, chili powder, salt and tomatoes and cook for 2-3 minutes.

Add the thawed peas and cook for 2-3 minutes.

Pour in the vegetable stock and simmer for 10-15 minutes or until the vegetables are tender.

Serve and garnish with curry leaves.

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About

This recipe from India's 500 Best Recipes has a ton of ingredients and may require a visit to your local Indian market but the extra effort will be worth it!