Pakistani-Style Vegetable Curry with Green Chilli
This is an easy way to make curry. You can use any fresh vegetables on hand or take advantage of convenient pre-chopped frozen varieties.
- ½ cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 large knob ginger, grated
- 1 very large ripe fresh tomato, diced
- 6 TBSP curry powder (mild or 50:50 mild and hot)
- 3 medium potatoes, peeled, cut into 1 cm cubes
- 6 cups mixed frozen veggies e.g. peas, carrot, corn
- 1 whole hot green chilli, optional
- 7 curry leaves
- 1 tsp salt
- Heat the oil in a large deep pot and gently sauté garlic and ginger for 30 seconds. Add the tomato and cook for 5 minutes on medium heat until it separates.
- Mix in curry powder and cook on low heat for approximately 2 minutes, stirring constantly.
- Stir in potato and mix for several minutes on medium low heat until potato is well coated and the oil starts to separate from the pasta.
- Mix in the remaining vegetables, green chilli, curry leaves and salt. Cook for another couple of minutes on low heat stirring, until all vegetables are well coated with the paste.
- Add 2 cups of water and bring to the boil, then turn down heat slightly and simmer for approximately 20 minutes or until the potato is cooked. Serve hot on steamed wholegrain rice.
- Plain curry powder from Indian shops is usually mild. Use half hot curry powder if you prefer more heat and omit the green chilli.
- Swap the frozen veggies with ¼ small cauliflower and a small piece of broccoli plus some cubed tofu.
Per serve: energy 1145 kJ (274 Cal); protein 6 g; fat 20 g; saturated fat 3 g; cholesterol 0 mg; carbohydrate 18 g; fibre 10 g; calcium 68 mg; iron 3 mg