Mixed Vegetable Curry
| Cook Time | 30 – 60 minutes |
| Servings |
people
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Ingredients
- 4 kg (total) beans, cauliflower, peas, potatoes and carrots
- 2.5 kg tomatoes
- 2 kg onions
- 30 garlic cloves
- 6 small pieces of cinnamon
- 10 cloves
- 150 g cashew to make a paste (Soak coarsely chopped cashews in the warm water to cover, about 45 minutes. Drain and process in a blender adding 2 to 3 Tbsp of water, as needed, to make a smooth paste.)
- Salt to taste
- oil
Ground Mixture
- 1 kg onion (from the total quantity)
- 8 Tbsp coriander powder
- 20 flakes garlic (from the total quantity)
- Chilli powder to taste
- 5 2-inch pieces of ginger
Ingredients
Ground Mixture
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Instructions
- Heat oil, add cinnamon and cloves.
- Then add finely chopped garlic and onions.
- Take all the ingredients for the ground mixture and blend together in a food processor.
- Fry for a while and add the ground mixture of ingredients.
- Fry everything together well.
- Add finely chopped tomatoes and fry till it all becomes soft.
- Add cut vegetables (small cubes) and salt and enough water to cook it all through.
- When the vegetables are boiled, add the cashew paste.
- Once gravy thickens, remove from the fire and serve curry hot to guests with choice of bread or rice.
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