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Mixed Vegetable Curry

This recipe appears courtesy of the Bombay Brasserie restaurant in Bradford as demonstrated by chef Mohammed Ilyas.

This recipe uses about 2 lbs of mixed vegetables - such as Cauliflower, potatoes, carrots, peas, kaudu. (You can add any other vegetables you wish.)

1 tsp Salt
1 Onion
1 Green Capsicum
2 Fresh Tomatoes
4 Fresh Green Chilli
2 heads Coriander
2 tbsp Vegetable Oil
1 tsp Garam Masala (ground)
2 cloves Garlic
1 piece Ginger
1/2 tsp Red Chilli Powder
2 tsp Paprika

Method

1     Finely chop the onion, capsicum, green chilli, coriander, garlic, ginger and tomatoes.

2     Put the vegetable oil into a pan and heat. Add the finely chopped ingredients, the mixed vegetables and salt.

3     Cook for 10 minutes, stirring occasionally, until the vegetables are tender.

4     Finally, add the garam masala and cook for 10 minutes.

5     Serve garnished with chopped coriander leaves.

Useful Links

Eatanddrink restaurant review pages - Bombay Brasserie Bradford

Mohammed Ilyas's recipe for Bombay Lamb Curry

Recipe for Roti

Recipe for Chappati

Recipe for Natural Yoghurt

Recipe for Yoghurt & Mint Sauce

Recipe for Vegetable Samosas

 

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