Vegetable Curry Recipe

"I don't do Indian very much, as I have never been a fan of curry. But if I do ever go to an Indian restaurant, I do like to order curry vegetables. My daughter make's this great vegetable curry, and I will be enjoying this over winter. There could be loads of variations with this recipe as you could just about add or swap any vegetable you prefer. I think any vegetable would work ~ Although you would have to add the longer cooking vegetable first then the shorter cooking vegetable last.... if that makes sense? This is not authentic curry but this recipe is so quick and easy and very tasty, without all the fuss and usual prep of making a curry. We have also noticed that this curry recipe does taste fantastic the next day. The flavors seems to develop really well upon sitting overnight."

Step by Step Method

Step 1

Place the mustard seeds in a dry pan and heat until the seed start to pop.

Step 2

Add the ghee (or oil) & the onion to the pan. Cook stirring until the onion is just soft and translucent.

Step 3

Add the curry paste to the pan and stir until the mixture is mixed through and fragrant.

Step 4

Add the tomatoes, yogurt and coconut milk. Stir over the heat until combined.

Step 5

NOTE: Must be a low heat so as the coconut milk does not curdle. See note below for cooking with coconut milk.

Step 6

Add the carrot's and simmer uncovered for five minutes.

Step 7

Add the cauliflower and eggplant, simmer for another five minutes.

Step 8

Stir in the remaining ingredients and simmer uncovered for 10-12 minutes.

Step 9

Serve when ready.

Step 10

NOTE: This is a vegetable curry and should not be overcooked ~ the vegetables to be slightly crisp.

Step 11

COCONUT MILK NOTE : While adding coconut milk, keep stirring. Stir frequently even while it cooks for a couple of minutes to avoid the curdling of milk. After adding coconut milk, keep the heat on low and do not let it boil. Let it simmer uncovered.