Recipe: Mixed Vegetable Curry

MIXED VEGETABLE CURRY

3 tablespoons vegetable oil
1 onion, sliced
1 teaspoon ground cumin
1 teaspoon chile powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
8 ounces potatoes, diced
6 ounces cauliflower, broken into flowerets
4 ounces green beans, sliced
6 ounces carrots, diced
4 tomatoes, peeled, chopped
1 1/4 cups hot vegetable stock
Onion rings (for garnish)

Heat oil in a large saucepan, add onion and cook 5 minutes until softened.

Stir in cumin, chile powder, coriander, and turmeric; cook 2 minutes.

Add potatoes, cauliflower, green beans, and carrots, tossing them in the spices until coated.

Add tomatoes and stock and cover. Bring to a boil, then reduce heat and simmer 10 to 12 minutes or until vegetables are just tender.

Serve hot, garnished with onion rings.

Variation:
Use any mixture of vegetables to make a total of 1 1/2 pounds - turnips, zucchini, eggplant, parsnips, and leeks are all suitable.

Servings: 4
Source: The Book of Curries and Indian Foods by Linda Fraser