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Description

Cook a delicious and healthy curry, suitable for vegetarians too.

Resources

1 large onion
2 medium Carrots
1 large Potato
2 sticks of celery
One large floret of Broccoli
1 small can of drained Chick peas
1 tbsp of Tomatoe purée
2 tbsp of vegetable oil
500ml of Vegetable stock
2 cloves of Garlic
½ inch of fresh Ginger
½ tsp Turmeric powder
1 tsp Ground coriander seeds
1 tsp Ground cumin seeds
½ tsp Ground cardamom seeds (not the pod)
1 ½ tsp Curry powder
Salt and pepper
2 tbsp of plain unsweetened yoghurt
Fresh Coriander leaves to garnish

TO SERVE...
Serve with nan bread and chapatis.

Instructions

Peel and chop the onion. Peel and dice the carrots and potato.
Add oil to pan and start to fry the onion, carrot, potato adding the spices.
Peel and finely chop the ginger and garlic, and add to the pan.
Dice the celery and broccoli, and add to the pan with the chickpeas.
Now add the curry powder, salt and pepper to taste.
Add the tomato purée and the vegetable stock.
Turn down the gas and allow to simmer for 20-25 minutes, stirring occasionally.
When the potato is very soft the curry is cooked.
Turn off the gas and stir in the yoghurt.

SERVE...
Serve with naan bread or chapatis and garnish with fresh chopped coriander leaves.

Tags

• Chef badge
• curry
• healthy diet
• Vegetarian

Badge Links

• Chef - Food Groups
• Chef - Meal
• Chef - Methods