INDIAN VEGETABLE CURRY RECIPE RECIPES

Name: Indian vegetable curry
Cook time: 45 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: Indian recipes
Ingredients: Sunflower oil for frying; 2 red onions, finely sliced; 5cm piece fresh ginger, finely chopped; 1 tsp ground coriander; 1 tbsp garam masala; 1 tsp ground cumin; 2 large maris piper potatoes, cut into 1cm cubes; 1-2 green chillies, finely sliced (optional); 3 garlic cloves, finely chopped; 400g can chopped tomatoes; 500ml vegetable stock; 4 dried kashmiri/Indian chillies, soaked for 10 minutes in boiling water, then roughly chopped; 2 tsp caster sugar; 1 large head broccoli, cut into small florets; 250ml full-fat Greek yogurt; 200g baby leaf spinach; Juice 1-2 limes; Large handful fresh coriander; Flatbreads such as chapatis or rotis to serve

INDIAN VEGETABLE CURRY RECIPE | DELICIOUS. MAGAZINE

Indian vegetable curry recipe | delicious. magazine image

An Indian curry full of veggies and spices, served with warm chapatis and some fresh coriander, is always a good option for vegetarian dinner guests.

Provided by delicious. magazine

Total Time 45 minutes

Cook Time 45 minutes

Yield Serves 4-6

Number Of Ingredients 19

Ingredients

Sunflower oil for frying
2 red onions, finely sliced
5cm piece fresh ginger, finely chopped
1 tsp ground coriander
1 tbsp garam masala
1 tsp ground cumin
2 large maris piper potatoes, cut into 1cm cubes
1-2 green chillies, finely sliced (optional)
3 garlic cloves, finely chopped
400g can chopped tomatoes
500ml vegetable stock
4 dried kashmiri/Indian chillies, soaked for 10 minutes in boiling water, then roughly chopped
2 tsp caster sugar
1 large head broccoli, cut into small florets
250ml full-fat Greek yogurt
200g baby leaf spinach
Juice 1-2 limes
Large handful fresh coriander
Flatbreads such as chapatis or rotis to serve

Steps:

Heat a good glug of oil in a large, deep frying pan, then fry the onions over a medium heat. Cook for 2-3 minutes, stirring, then add the ginger and dry spices and fry for 2-3 minutes more. The onion should brown a little, but not get too dark.
Add the potatoes, green chilli/es (if using) and garlic to the pan, then fry for 8-10 minutes, stirring every now and then, until the potatoes start to yield when pressed. If the mixture gets too dry, add a little more oil or a splash of water.
Add the chopped tomatoes, stock and the chopped, soaked chillies. Simmer for 5 minutes, then add the sugar and broccoli. Simmer for a further 5 minutes, then stir in the yogurt, spinach, half the lime juice and half the coriander. Taste and add the rest of the lime juice if you think it needs it. Simmer until the spinach has wilted. If you want the curry a touch thinner, add a splash of water. Sprinkle the curry with the rest of the coriander sprigs and serve with chapatis or rotis.

Nutrition Facts : Calories 255kcals, FatContent 10g (3.5g saturated), ProteinContent 10g, CarbohydrateContent 27.4g (10.7g sugars), FiberContent 7.5g

INDIAN VEGETABLE CURRY RECIPE | DELICIOUS. MAGAZINE

Indian vegetable curry recipe | delicious. magazine image

An Indian curry full of veggies and spices, served with warm chapatis and some fresh coriander, is always a good option for vegetarian dinner guests.

Provided by delicious. magazine

Total Time 45 minutes

Cook Time 45 minutes

Yield Serves 4-6

Number Of Ingredients 19

Ingredients

Sunflower oil for frying
2 red onions, finely sliced
5cm piece fresh ginger, finely chopped
1 tsp ground coriander
1 tbsp garam masala
1 tsp ground cumin
2 large maris piper potatoes, cut into 1cm cubes
1-2 green chillies, finely sliced (optional)
3 garlic cloves, finely chopped
400g can chopped tomatoes
500ml vegetable stock
4 dried kashmiri/Indian chillies, soaked for 10 minutes in boiling water, then roughly chopped
2 tsp caster sugar
1 large head broccoli, cut into small florets
250ml full-fat Greek yogurt
200g baby leaf spinach
Juice 1-2 limes
Large handful fresh coriander
Flatbreads such as chapatis or rotis to serve

Steps:

Heat a good glug of oil in a large, deep frying pan, then fry the onions over a medium heat. Cook for 2-3 minutes, stirring, then add the ginger and dry spices and fry for 2-3 minutes more. The onion should brown a little, but not get too dark.
Add the potatoes, green chilli/es (if using) and garlic to the pan, then fry for 8-10 minutes, stirring every now and then, until the potatoes start to yield when pressed. If the mixture gets too dry, add a little more oil or a splash of water.
Add the chopped tomatoes, stock and the chopped, soaked chillies. Simmer for 5 minutes, then add the sugar and broccoli. Simmer for a further 5 minutes, then stir in the yogurt, spinach, half the lime juice and half the coriander. Taste and add the rest of the lime juice if you think it needs it. Simmer until the spinach has wilted. If you want the curry a touch thinner, add a splash of water. Sprinkle the curry with the rest of the coriander sprigs and serve with chapatis or rotis.

Nutrition Facts : Calories 255kcals, FatContent 10g (3.5g saturated), ProteinContent 10g, CarbohydrateContent 27.4g (10.7g sugars), FiberContent 7.5g

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