Mixed Vegetable Curry

Name: Mixed Vegetable Curry
Total time: 30 min
Yield: 50 people
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; 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

A complementary mixture of vegetables made into a tomato based curry.

Cook Time

30 – 60 minutes

Servings

people

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

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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Mixed Vegetable Curry

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