Gujarati vegetable curry: Difference between revisions
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Gujarati vegetable curry recipe.jpg|alt=Electus]] | |Image = [[Image:Gujarati vegetable curry recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Vegan & spicy</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">Classic Indian curry, thanks Rosemary.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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===Chef's notes=== | ===Chef's notes=== | ||
Choose a good mix of [[Vegetable|vegetable]] types, such as [[Carrots|carrots]], [[Peas|peas]], [[Beans|beans]], [[Cauliflower|cauliflower]] and [[Aubergines|aubergines]]. | Choose a good mix of [[Vegetable|vegetable]] types, such as [[Carrots|carrots]], [[Peas|peas]], [[Beans|beans]], [[Cauliflower|cauliflower]] and [[Aubergines|aubergines]]. | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes|Gujarati vegetable curry]] | [[Category:Recipes|Gujarati vegetable curry]] | ||
Revision as of 09:54, 24 December 2021
| Gujarati vegetable curry | |
|---|---|
Best recipe reviewVegan & spicy 4.5/5 Classic Indian curry, thanks Rosemary. Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 189 |
| Ready in: | 40 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
A spicy, vegetarian curry from Gujarat.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 60 ml groundnut or sunflower oil
- 1½ teaspoons curry spice mix (1)
- 450 g potatoes, peeled and cut into chunks
- 350 g mixed vegetables of your choice, washed and prepared
- 4 teaspoons curry spice mix (2)
- 1 tin chopped tomatoes
- 500 ml or more of hot vegetable stock or water
- Coriander leaves, chopped
Method
- Heat the oil in a large pan to a high temperature.
- Add the curry spice mix (1).
- Fry for a few seconds until the mustard seeds start to pop.
- Add the potatoes, vegetables, curry spice mix (2) and tomatoes.
- Cook for 5 minutes, stirring continuously.
- Add the hot stock or water, bring to the boil, reduce heat and allow to simmer for 20 minutes. Add more water or stock if necessary.
- Serve, garnished with the coriander leaves.
Serving suggestions
Serve with Pulao rice, but leave out the saffron, almonds, sultanas and onions.
Variations
Add a sliced onion and Crushed garlic if you wish (in which case, fry them before you add the other ingredients). However many Indians do not eat onions for religious reasons, hence the use of asafoetida as a substitute.
Chef's notes
Choose a good mix of vegetable types, such as carrots, peas, beans, cauliflower and aubergines.
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