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Vegetable Curry III
Vegetable Curry III is a traditional British recipe (originating in the 1920s) for a classic lightly-curried stew of mixed, finely-diced, vegetables and mushrooms served on a bed of rice. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetable Curry III.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesVegetable RecipesBean RecipesBritish Recipes
Today, most of us would not recognise this as a 'proper'
curry in that there is very little that is either Indian or authentic about it. However, 'curried' dishes have been a feature of British cuisines since at least the 1750s and this represents a classic example of the genre dating from the 1920s. I have simply substituted fresh vegetables for the tinned ones found in the original recipe.
Ingredients:
2 onions, finely sliced
2 garlic cloves, chopped
60g butter
2 tomatoes,
blanched, peeled and quartered
50g potatoes, peeled and finely diced
50g turnips, peeled and finely diced
50g frozen peas
50g carrots, finely diced
50g fine beans, finely sliced
50g mushrooms, finely diced
1/4 red bell pepper, finely diced
2 tbsp butter
3 tbsp olive oil
salt and freshly-ground black pepper, to taste
1/2 tbsp ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder (or to taste)
Method:
Melt the 2 tbsp butter and olive oil in a pan and when foaming stir in the potatoes, carrots and turnips. Stir to coat then cover the pan and sweat gently for about 10 minutes before stirring in the mushrooms, peas, fine beans and bell pepper. Add a little more oil, if necessary, then cover the pan and sweat for a further 8 minutes. Take off the heat and set aside.
Melt the 60g butter in a second pan then fry the onions and garlic for about 8 minutes, or until golden. Stir in the ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder and seasonings and fry for about 2 minutes, or until aromatic. Now add the tomatoes and coop for about 6 minutes, or until they break down then add just enough water to form a thick gravy.
Turn the cooked vegetables into the pan and bring the mixture to a simmer. Cook until the vegetables are heated through then serve hot on a bed of rice.
