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30-Minute Vegetable Curry

June 15, 2016 By Philip Leave a Comment

Vegetable Curry

Vegetable Curry

I grew up eating curry in England. I grew up cooking curry in England and I still crave it. In those early days I loved to eat cream-based sauces and the thick brown sauce that stuck to the most tender of meat.

And then I turned 50!

I crave the flavors as much now as I did then. I  just don’t want sugar, simple carbs or dairy. So I improvise. As usual, Madhur Jaffrey is my guide, but I have adapted this recipe to remove the potatoes and the yogurt. A little plain, low-fat, yogurt is probably not a real problem, but I find that the addition of garlic and ginger to the coconut paste gives it plenty of flavor and none of the guilt. Eat hearty, because this is definitely good for you. Check out the ingredients section of this blog, as it is my intention, over time, to blog on the health giving benefits of both garlic and ginger. Use whatever vegetables that you have to hand. Just watch your steaming time when you have soft, easily over-cooked vegetables like broccoli and dense veggies like potatoes in the same pot.

Ingredients:

eggplant

Chopped eggplant

½ medium-sized eggplant, chopped

Chopped Veggies

Chopped Veggies

½ head of cauliflower
1 or 2 crowns of broccoli

Desiccated Unsweetened Coconut.

Desiccated Unsweetened Coconut.

1 cup desiccated unsweetened coconut, soaked in a little hot water for five minutes

Ginger, Garlic & Green Chilies.

Ginger, Garlic & Green Chilies.

4 green chillies, roughly chopped
4 cloves garlic
1-2 inches of garlic
1 tsp salt

Chopped Tomatoes.

Chopped Tomatoes.

3 medium-sized tomatoes, roughly chopped
1 tsp garam masala
2 tbsp roughly chopped fresh coriander leaves

Method:

Place the eggplant, broccoli, green beans and any other vegetables that you have to hand, in a medium-sized steamer.

Mixed Vegetables.

Mixed Vegetables.

Steam until vegetables are almost done and then turn off the heat.
Put garlic, ginger and chilies into a food processor or blender together with the coconut and the soaking liquid.
Blend until you have a paste.

Ginger, Garlic, Chili & Coconut paste.

Ginger, Garlic, Chili & Coconut paste.

Place the paste in the bottom of your steamer or a large pot.
Add tomatoes and garam marsala.
Stir and simmer gently for five or ten minutes minutes – or until the paste has reduced.

Simmer & Reduce Your Paste.

Simmer & Reduce Your Paste.

Add your steamed vegetables to the pot, stir to coat and simmer gently for 2-3 minutes.
To serve, place the vegetable curry into a serving dish and garnish with the fresh coriander.

Serve with Basmati Rice.

Serve with Basmati Rice.

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