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curry_made_with_vegetables

Crunchy Vegetables Curry

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Author splashofflavours

Ingredients

  • 1 Tablespoon salted butter
  • ½ Teaspoon cooking oil
  • 1 Chopped onion
  • 4-5 Shreds ginger (I had used organic)
  • 1 Tablespoon ginger garlic paste – don’t have (use 2 chopped garlic + ½ inch grated ginger)
  • 4 Tablespoons concentrated tomato paste
  • 1 ½ Cups of water
  • ½ Cup chopped mushrooms (10-12 mushrooms)
  • 1 Cup frozen corn
  • 5 Spring onions chopped (separate white and green parts)
  • 1 Green squash chopped
  • 1 Green pepper chopped
  • 1 Red pepper chopped
  • 1 Yellow pepper chopped
  • Salt for seasoning
  • 1 Teaspoon turmeric powder
  • 1 Tablespoon coriander powder
  • 1 Pinch of red chilli powder
  • 1 Chopped green chilli - ( optional )
  • 1 Can coconut milk Handful coriander leaves – washed and chopped (as mentioned above in the story, missing ingredient)

Base of the curry - Roasted spices – Blend them to make powder

  • 4 Green cardamoms
  • 1 Big black cardamom
  • ½ Teaspoon carom seeds
  • 4 Cloves
  • 1 Tablespoon cumin seeds
  • 1 Tablespoon coriander seeds

Instructions

  1. Instructions –

    Start with roasting the spices for the base of the curry for few seconds until the aroma is felt. Afterwards blend all the spices in a blender, make it into smooth powder form.

    Add the spice powder mixture in a bowl + concentrated tomatoes paste + 1 ½ cups of water for the base of the curry + mix it well and keep it aside.

  2. Add butter + oil in a pan, add onions + spring onions (white part) ginger shreds + ginger garlic paste + sauté for few seconds.

    Add the spice and concentrated tomato mixture to the pan, now add turmeric + coriander powder + chilli powder (optional green chilli ) + salt. Mix it. Cover it with a lid for 5 -10 minutes on medium high heat, stir it occasionally. Cook it until the quantity starts reducing and leaves little bit of oil.

  3. Add mushroom + corn + squash, cook it for few minutes until mushroom turns soft. Now add green part of spring onions and all 3 chopped peppers and coconut milk, cook for 8 minutes, stir it occasionally.

    Taste the seasoning, add salt if required, garnish it with fresh chopped coriander leave, serve hot with rice or any Indian bread.

Recipe Notes

Add Indian Cottage cheese if you like in this curry.