Thursday, 6 October 2011

Hearty Curry

I made this curry with ingredients on hand and the meat-lover in the family declared the vegetables tasted better than the meat. I didn’t really measure the ingredients and the recipe is very versatile.

Add to wok or large frying pan with lid:

1 tbsp oil
1 diced onion
2 tsp freshly ground cumin
2 tsp mustard seeds
1/2 tsp salt
1 tsp turmeric

Fry until seeds start to pop and onion is starting to soften.


1-1/2 lbs diced potatoes (I quartered mini potatoes and left the peels on)
1/2 diced green pepper
1/2 diced red pepper
1 sliced carrot
1 tbsp curry paste
3/4 cup water

Stir vegetables so they are coated with seasonings. Cover pot and simmer until vegetables are tender.


1/2 pound spinach leaves
3/4 cup peas (canned or frozen)
1 cup coconut milk (or more to make enough sauce)
Cover and simmer until spinach is wilted


1 tsp garam masala
cayenne pepper to taste

Serve on rice or with naan bread. Serves 4 hungry people, more if it is used as a side dish.

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