Madras Vegetable Curry

10 minutes preparation, 20 minutes cooking time

Serves 4

 

Ingredients

  • 4 small potatoes

  • ½ onion diced

  • ½ cauliflower

  • 2 small carrots

  • ½ Cup of peas

Sauce

  • 1 Red Chili

  • 1 400grm Can of Tomatoes

  • 4 Char grilled peppers/capsicums

  • ½ Onion roughly chopped

  • 3-4 Cloves of garlic

  • 2cm knob of ginger

  • 1 tsp raw brown sugar

  • 1 tsp Apple Cider Vinegar

  • ½ tsp Celtic Sea Salt

  • ½ tsp asotafedo

  • 150 – 200mls water

Spices

  • ¼ tsp ground cardamom

  • 1/8 tsp ground cloves

  • ¼ tsp ground cinnamon

  • ¼ tsp ground peppercorns

  • ½ tsp ground cumin seeds

  • 1 tsp ground coriander seeds

  • ½ tsp turmeric

  • ¼ tsp smoked paprika

  • ¼ tsp ground mustard

To finish

  • 1/4 tsp Garam Masala powder

  • 1/3 Cup Coconut Yoghurt

  • Fresh coriander leaves

 

Method

  1. Place all sauce ingredients into a blender and run machine until smooth.

  2. Heat saucepan over a medium heat, toast all the ingredients under the spice list for one minute or until aromas fill the air.

  3. Add vegetables of choice to pan, stir to coat with spices and cook for another minute.

  4. Added blended sauce to pan, stir to combine, cover, bring to boil, reduce heat to simmer and cook for 15 minutes. Watch carefully so ingredients don’t stick to pan, add extra water if needed.

  5. Once vegetables are tender add in yoghurt, garam masala and cook until heated through. Please note if you wanted to add in canned beans or lentils or tofu, add them during this stage. Serve with rice or your choice of flat bread.

Sarah Eve Matthews  ©2018