RESTAURANT STYLE HEALTHY VEGETABLE CURRY RECIPE|Vegan & Veg pre-cooked Vegetables for Curries
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Restaurant style healthy vegetable pre cooked vegetable curry recipe.
Preparation time: 15 min. Cooking time 30 min
INGREDIENTS:
500g hard cabbage
450g swede
250g/3 carrots
350g/3 potatoes
165g/1 parsnip
125g runners beans
125g french beans
125g/1 cup peas
2 tbsp chopped coriander (optional)
1/4 cup vegetable oil
2 tbsp garlic & ginger paste
1-2 tsp salt
1 cup hot water
WHOLE SPICES:
3 dried bay leaves
3×3cm cinnamon sticks/cassia barks
1/2 tsp mustard seeds
1/4 tsp ajwan
A large pinch of kalengi
1/2 top dried fenugreek leaves
GROUND SPICES:
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp curry power
1/4 chilli powder
1/4 tsp garam masala
METHOD:
1. Peel and chop the vegetables in chunky pieces as described in the video.
2. In a large heavy based saucepan place in the vegetables and all other ingredients (except garlic & ginger, peas and chopped coriander) mix well.
3. Cover and cook on medium to high heat for 2 minutes then stir in the garlic and ginger, cover and cook for 3 minutes.
4. Add the peas and the hot water cover and cook on slow to medium flame for 20 to 25 minutes gently stirring an checking in between.
5. The delicious pre cooked vegetable is done now.
You may transfer a portion of vegetable into a serving dish sprinkle with coriander and eat with rice or chapati or own it's own.
* Transfer rest of the vegetables into 3 to 4 containers and refregerate to make your favourite restaurant curries later, you may also mix other vegetables with it such as aubergine, pumpkin, cauliflower etc.
Preparation time: 15 min. Cooking time 30 min
INGREDIENTS:
500g hard cabbage
450g swede
250g/3 carrots
350g/3 potatoes
165g/1 parsnip
125g runners beans
125g french beans
125g/1 cup peas
2 tbsp chopped coriander (optional)
1/4 cup vegetable oil
2 tbsp garlic & ginger paste
1-2 tsp salt
1 cup hot water
WHOLE SPICES:
3 dried bay leaves
3×3cm cinnamon sticks/cassia barks
1/2 tsp mustard seeds
1/4 tsp ajwan
A large pinch of kalengi
1/2 top dried fenugreek leaves
GROUND SPICES:
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp curry power
1/4 chilli powder
1/4 tsp garam masala
METHOD:
1. Peel and chop the vegetables in chunky pieces as described in the video.
2. In a large heavy based saucepan place in the vegetables and all other ingredients (except garlic & ginger, peas and chopped coriander) mix well.
3. Cover and cook on medium to high heat for 2 minutes then stir in the garlic and ginger, cover and cook for 3 minutes.
4. Add the peas and the hot water cover and cook on slow to medium flame for 20 to 25 minutes gently stirring an checking in between.
5. The delicious pre cooked vegetable is done now.
You may transfer a portion of vegetable into a serving dish sprinkle with coriander and eat with rice or chapati or own it's own.
* Transfer rest of the vegetables into 3 to 4 containers and refregerate to make your favourite restaurant curries later, you may also mix other vegetables with it such as aubergine, pumpkin, cauliflower etc.