Click on the image, above to submit to Pinterest.

Mixed Vegetable Curry

Mixed Vegetable Curry is a traditional British Indian Restaurant (BIR) recipe for a classic curry of mixed vegetables in a lightly-spiced base curry sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Mixed Vegetable Curry.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating:

Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesVegetable RecipesBritish Recipes

This is a classic British Indian Recipe (BIR) curry of mixed vegetables in a lightly-spiced BIR curry sauce base. The vegetables used are entirely up to you. Personally I like a mix of roasted root vegetables and potatoes with broccoli, cauliflower, beans and greens. Note that, as vegetables cook at different times you will need to start with the root vegetables, followed by any squashes, broccoli or cauliflower, beans and then any leafy greens.

Ingredients:

800g mixed vegetables, cut into bite-sized pieces
salt to taste
2 tbsp ghee
1 tsp cumin seeds
1 tsp ginger-garlic paste
600ml Base Curry Sauce (either base curry sauce or Indian restaurant curry base)
2 tbsp tomato ketchup
small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
1 tsp garam masala

Spice Mix:
1 tbsp mild curry powder eg madras curry powder
1 tsp turmeric powder
1 tsp chilli powder
1 tsp vinegar

Method:

Bring a pan of lightly-salted water to a boil. Add the vegetables (root veg first, followed by broccoli, cauliflower, beans and greens) and cook for about 12-15 minutes until tender. Drain in a colander and set aside.

Place a pan or wok over high heat. Whilst warming up blend together the ingredients of the spice mix with enough water to form a loose paste. Once the ghee is hot add the cumin seeds and fry for 15 seconds. Reduce the heat, add the ginger-garlic paste and stir-fry for 1 minute. Add in the spice mix paste and cook for 2 minutes, stirring frequently.

At this point stir in the curry base sauce along with the tomato ketchup and cook for 2 minutes. Add the vegetables, garam masala, salt and coriander stems and cook for 5 minutes, until the vegetables are warmed through.

Turn into a warmed serving dish, garnish with the coriander leaves and serve.