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Mixed Vegetable Curry

Mixed Vegetable Curry

>> Printed version (pdf)

Serves: 4

INGREDIENTS

  • 1 teaspoon avocado oil
  • 1 teaspoon cumin seeds
  • 1 bayleaf
  • 10 curry leaves
  • 1 medium red onion, chopped
  • 1-2 small sweet potato (1 cup), peeled and chopped into ½ inch pieces
  • ½ small cauliflower (1 cup), chopped into ½ inch florets
  • Salt, to taste
  • ½ teaspoon turmeric powder
  • ½ teaspoon black pepper powder
  • ½ teaspoon paprika powder
  • 1 teaspoon coriander powder
  • 1 cup chopped bell pepper, ½ inch pieces
  • 1 cup chopped carrots, ½ inch pieces
  • 1 cup chopped tomatoes
  • ½ teaspoon Kasoori Methi (Dried green fenugreek leaves, optional)
  • 1 teaspoon garam masala
  • ½ cup cilantro, chopped

DIRECTIONS

  1. Heat oil in a pan. Once hot, add cumin seeds, bayleaf, and curry leaves, and stir fry for 30 seconds
  2. Add chopped onion and a pinch of salt and stir fry for 1 minute
  3. Add sweet potatoes and cauliflower, turmeric, coriander, paprika and black pepper powders, and stir fry for 2 minutes
  4. Add salt and cover to cook for 2 more minutes
  5. Add bell pepper and carrots and stir fry for 2 more minutes.
  6. Add tomatoes and kasoori methi. Cover and cook for a few more minutes until carrots are soft.
  7. Once cooked, add cilantro and garam masala powder and stir until mixed in.
  8. Enjoy!