Vegetable Curry is a traditional British recipe for a classic lightly-spiced curry of mixed vegetables cooked in a tomato and stock base. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetable Curry.
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Ingredients:
60g butter
1 tbsp turmeric
1 1/2 tbsp ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder
1/2 tsp salt
6 small onions, peeled
1 garlic clove, crushed
1 cauliflower, cut into large florets
6 tomatoes, blanched, peeled, and quartered
8 small potatoes, peeled and quartered
115g fresh peas, shelled
115g French (fine) beans, sliced
6 tbsp cooked chickpeas
300ml stock
Method:
Melt the butter in a heavy pan, scatter the spices over the top and fry for 2 minutes before adding the onions and garlic. Fry for about 5 minutes then add all the remaining vegetables and stir to coat with the spiced butter.
Pour the stock into the pan, bring to a boil then reduce to a simmer, cover and cook for about 20 minutes, or until the vegetables are tender.
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