Vegetable Madras Curry Recipe
With cauliflower, potatoes, chickpeas and peas.
Servings: 4
Ingredients
The vegetables you need
- 1 small head cauliflower broken into smaller florets and slice the stalk
- 4-5 small potatoes (like baby potatoes) chopped into small cubes
- 1 400ml can chick peas drained
- 2 handfuls frozen peas
- 2 tomatoes chopped
- 1 medium onion finely chopped
- 2 tbsp olive oil
The spices you need
- 2 green chillies slit lengthwise (adjust to taste)
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp red chilli powder (adjust to taste)
- 1/2 tsp garam masala
- 1 thumb size fresh ginger minced
- 2-3 cloves garlic minced
- salt and pepper to taste
Instructions
- 1. Heat the olive oil in a large pan or skillet over medium heat. Add the cumin seeds and let them toast until they start to jump around in the pan.2. Add the chopped onions to the pan and sauté until they turn golden brown, followed by the garlic, ginger and chillies. Sauté for another minute.3. Add all the vegetables and simmer for 5 minutes, if necessary, add a little water.4. Stir in the spices, mix well to coat the vegetables.5. Add 150 ml water and let it simmer. Cook for 10 minutes until the vegetables are soft. Add some more water if required.
- Serve immediately, with rice, naan-bread, oven baked cauliflower leaves and plant based or dairy yogurt.
