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Recipe Category: Vegetables
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Ingredients
- 1 lb (450g) diced vegetables
- 3 tablespoon vegetable oil
- 11/2 cups curry sauce (page 20)
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon chilli powder
- 2 teaspoon finely chopped green coriander
Method
- Cook the vegetables in boiling salted water for 10-15 minutes until just tender.
- Drain.
- Heat the oil in a large frying pan, pour in the curry sauce and bring it to the boil.
- Cook for about five minutes until the sauce thickens, and turn down the heat.
- Stir in the salt and all the spices and add the cooked vegetables.
- Stir well and cook for five minutes.
- Sprinkle with the green coriander just before serving.
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