Vegetable CurryCourse: Recipes, Use any sauce
The beauty of vegetables is the enormous range of choice we have available, fresh at our greengrocers and supermarkets. In this example here we have used a selection of mixed vegetables. You can vary the actual selection to suit yourself as required. Just be sure to have the overall weight the same as here. Also you can use fresh and/or tinned, and/or frozen vegetables. This dish can act as a main course, or as an accompaniment to a meat or chicken dish. If it is the latter, we suggest that for a serving for four, making a half quantity batch is sufficient.
675g (1 1/2 LB) overall weight mixture of cauliflower, broccoli, beans, peas, carrot, tomato, sweetcorn, etc. weighed after preparing the vegetables
485g pot Madhuban Sauce
2 tablespoons finely chopped fresh coriander (optional)
Garnish (optional) some toasted almond flakes
Some curls of fresh coconut
A coriander leaf or two
- Prepare then blanch the vegetables to crisp tenderness.
- Thoroughly mix them with the sauce in a large wok, karahi or saucepan.
- Put the pan onto a stove ring at medium heat, and stir as required until the contents are simmering.
- Stir in the optional coriander, add a little water if it needs loosening. Cook for a couple of minutes more.
- Serve with the optional garnish, and accompany your dish with rice and chutneys.
- This curry freezes well after cooking. Halve the quantities to cook two portions, and quarter them for one.