Mixed vegetable curry recipe

Recipe for mixed vegetable curry in our easy curry recipes collection.

Recipe ingredients

• 1/2 medium sized, 4 ounces, aubergine, eggplant, cut into 3/4 x 1/2 inch sticks
• 2 small carrots, 4 ounces, peeled and cut into 3/4 x 1/2 inch sticks
• 1 cup peas
• 1 cup french beans, cut into 1 inch pieces
• 1 medium sized potato, 4 ounces, peeled and cut into 3/4 x 1/2 inch sticks
• 1/2 cup freshly grated coconut
• 4 fresh hot green chillies
• 2 tablespoons white poppy seeds
• 1 1/4 teaspoons salt
• 3 medium sized tomatoes, roughly chopped
• 1 tablespoon natural plain yoghurt
• 1 teaspoon garam masala
• 2 tablespoons chopped, fresh green coriander

How to make mixed vegetable curry

• Place the aubergine eggplant, carrots, peas, french beans and potato in a medium sized saucepan.
• Add 1 cup water. Bring to the boil.
• Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender.
• Add 5 fl. oz. water and grind to a fine paste. Set aside.
• When the vegetables are cooked, add the spice paste and another 5 fl. oz. water.
• Stir and simmer gently for 5 minutes.
• Now add the tomatoes, the yoghurt and the garam masala.
• Stir gently to mix well.
• Bring to the boil and simmer gently for 2 to 3 minutes.
• Turn into a serving dish and garnish with the fresh coriander.

• Mushrooms and peas
• Mixed vegetables
• Mustard and spinach curry
• Okra (bhindi)
• Palak gobi
• Potato curry
• Basic curry
• Spinach and vegetable delight
• Spinach tofu peas
• Vegetable curry
• Tomato barta
• Tomatoes with chick peas

• Capsicum curry
• Caribbean vegetarian curry
• Capetown fruit and vegetable curry
• Curried mushrooms
• Curried garbanzo beans
• Chana aloo
• Eggplant and spinach curry
• Green pepper curry
• Mixed vegetable curry
• Vegetarian curry
• Vegetable curry with cashews
• Thai vegetable curry with fragrant rice

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