Spicy Indo Pak Vegetable Curry Recipes
SPICY INDO- PAK VEGETABLE CURRY
This curry uses the classic base for any good curry, and incorporates various vegetables. Eat fresh or even a day later, it tastes just as good. You can use other vegetables if you prefer. finish off and tone it down with a half cup of single cream or yoghurt: the choice is yours!
Provided by sherazade
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
- Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.
- add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
- peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.
Nutrition Facts : Calories 404.6, Fat 28, SaturatedFat 3.7, Sodium 1274, Carbohydrate 36.3, Fiber 8.6, Sugar 9.1, Protein 6.6
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