Mixed Vegetable Curry
A complementary mixture of vegetables made into a tomato based curry.
Servings
50
people
Cook Time
30 – 60
minutes
Servings
50
people
Cook Time
30 – 60
minutes
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.