DH has been avidly watching Rick Stein’s “India” and just couldn’t resist buying the book. He says there are 25 Vegetarian currys in the book (and no doubt several more that could be made veggie) so we have decided that Thursday night is curry night and he will be making a different one every week!
He started with this Seasonal Vegetable Curry. He said it was really easy to make, but that the green chillis from the supermarket weren’t really good (hot) enough & will be investigating the local Indian supply shops before next week’s curry!
According to the book, this serves 4-6 people, but DH & I ate most of it with some rice between the two of us! It was a really nice, light curry – (a bit like a curried stir-fry) perfect for the hot weather we’re enjoying in the UK right now.
- 2 tbsp veg oil
- 1.5 tsp cumin seeds
- 4 cloves
- 2 medium onions, thinly spiced
- 3 cloves garlic, chopped
- 2 green chillies, sliced into rounds
- 0.5 tsp salt
- 300g small cabbage, shredded
- 180g cauliflower, cut into florets
- 250g fresh tomatoes, chopped
- 75g peas
- basmati rice or chapatis
- Heat the oil in a large pan (DH used the wok)
- add the cumin seeds & cloves and fry for 30 seconds
- add the onions & fry for 10 minutes or until softened & lightly golden
- add the garlic, chillies & salt and fry for another 30 seconds
- Add the cabbage & cauliflower and fry for 3-4 minutes
- add the tomatoes, stir & simmer for 8 minutes until the veg is tender (add a bit of water if necessary)
- add the peas and cook for another 2 minutes
- serve with rice or chapatis
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