Vegetable curry

by admin on September 10, 2011

 

  • Vegetables cut into small chunks ( 2 Carrots, cup of peas, 3 potatoes, cauliflower and 3 tomatoes)
  • Fennel Seeds – 1/4 tsp
  • Red Chilly Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Cumin Powder – 1 tsp
  • Tomato paste – 2 tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/4 tsp
  • Oil – as needed

Method

Put a little oil in the pan and fry the potatoes, carrot and cauliflower for around 5 minutes, stirring ocassionally and then place in a bowl.

Place a little more oil back in the pan then add the mustard seeds, cumin seeds and fennel, cook on low heat for two minutes. Stir in coriander, chili powder, turmeric powder and cumin powder and then add the tomato paste, tomatoes, and carrots. Stir it, cover and cook untill the tomatoes are well mixed and oil starts to seperate. Mix in the fried vegetbales and cook for another 2 to 3 minutes, then serve.

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Thai red curry

by admin on September 9, 2011

  • 600 grams sliced chicken breast
  • 1 red onion finely chopped
  • 2 table spoons of ginger
  • 3 table spoons of red curry paste
  • 1 tin of coconut milk
  • 3 finely chopped chillies
  • Handfull of fresh Coriander
  • 3 table spoons oil

Method

  1. Heat the oil in the pan and lightly fry the onions.
  2. Now add the ginger and fry for 2 minutes.
  3. Add the red curry paste and chicken then cook until the chicken is cooked
  4. Now add the tin of coconut milk and bring to a boil
  5. Now add the chilies
  6. Garnish with the coriander

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Beef Madras Curry

September 9, 2011

                                                                                                   Ingredients  (Serves 4) 3 teaspoons powdered [...]

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