Ariso Recipes
Mixed Vegetable Curry
Last update date: February 24, 2012
Savor the flavors of a delightful Mixed Vegetable Curry. A medley of brinjal, carrots, green beans, and potatoes, simmered to perfection. Enriched with a creamy coconut-chili paste, tomatoes, and a touch of yogurt. A fragrant and wholesome dish garnished with fresh coriander leaves. Perfect for a hearty meal.
40 minutes.
Indian
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Ingredients
4
How To Cook?
1
In a medium-sized pan, place the brinjal, carrots, green beans, and potato. add 250ml/8fl oz of water.
2
Bring the water to a boil, then add the peas. cover the pan, reduce the heat to medium, and cook for about four minutes or until the vegetables are tender.
3
Meanwhile, in the bowl of a food processor, combine the fresh coconut, green chillies, and salt. add 150ml/5fl oz of water and blend until a fine paste forms. set the paste aside. (if chopping by hand, finely chop the coconut and chillies. it's advisable to wear gloves when handling chillies.)
4
Once the vegetables are cooked, add the prepared chilli paste to the pan. stir well and simmer gently for five minutes.
5
Add the ripe tomatoes, yogurt, and garam masala to the pan. stir gently to mix everything together. bring the mixture to a boil, then reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
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