Vegetable Curry

 

1 Onion – Diced
1 Clove Garlic – Minced
1 Knob Ginger (± 2cm) – Minced
1 Green pepper – Seeded and roughly chopped
1 Red Pepper – Seeded and roughly chopped
½ butternut -  Peeled, seeded and cut into chunks
1 sweet potato – Peeled and cut into chunks
1 large potato - Peeled and cut into chunks
2 carrots – peeled and cut into rings
3 tomatoes – cut into small chunks
1 tbsp masala powder/Curry powder
2 green chillies – deseeded and minced (optional if you prefer hot curries)
2 tbsp olive oil
Hoogland Vegetable Salt to taste
½ tin coconut milk

  • In a heavy-based  pan heat the olive oil and fry the onion, green and red peppers until the onion becomes translucent, add the garlic and ginger and fry for 2 minutes.
  • Add the masala powder and stir in the tomatoes, fry for 3 minutes.
  • Add the rest of the vegetables and the coconut milk and season to taste.
  • Reduce the heat, cover and simmer for 45 minutes, or until the potatoes are cooked. (Add water if the curry becomes dry)
  • Adjust seasoning if necessary.
  • Serve with fresh corriander and chillies
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