Credits: Taste​

Are you after a meal that is cheap, nutritious, and filling? Look no further because I've got just the thing for you: Mixed Vegetable Curry! Trust me; this dish is like a warm hug on a chilly winter's day. Imagine a medley of fresh, colourful veggies in a rich, aromatic sauce that will transport you straight to flavour paradise. Not only does it pack a punch in the taste department, but it's also loaded with all the nutrients your body craves. So, whether you're a vegetarian, a budget-conscious foodie, or simply in need of a hearty and comforting meal, this Mixed Vegetable Curry is here to save the day.

Ingredients:

1 tbsp vegetable oil

1 large brown onion, halved, thinly sliced

3 carrots, thickly sliced

3 large potatoes, cut into 4cm pieces

1/2 head cauliflower, cut into large florets

1 small eggplant, quartered, thickly sliced

1 tsp garam masala

1/4 tsp ground turmeric

2 tsp fennel seeds

1/4 tsp hot chilli powder

3 garlic cloves, finely chopped

3cm piece fresh ginger, roughly chopped

400g can chopped tomatoes

5 fresh curry leaves

1 cinnamon stick

Fresh coriander leaves to serve

Instructions:

1. Begin by heating oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for about 8 minutes or until softened. Add the carrot and potato, and continue cooking and stirring occasionally for 5 minutes.

2. Add the cauliflower and eggplant, and cook for another minute. Stir in the garam masala, turmeric, fennel seeds, chilli, garlic, and ginger, and cook for 2 minutes.

3. Now, it's time to add the tomato, curry leaves, cinnamon, and 1 cup of cold water to the vegetables. Bring to a simmer, and then reduce the heat to low. Cover the saucepan and let it simmer for 20 minutes.

4. Remove the lid and allow it to simmer for 15 minutes or until the vegetables become tender. Season with salt and pepper if needed.

5. Sprinkle with coriander. Serve. Enjoy!

Optional Ways to Make the Dish Extra Special:

1. Add a dollop of coconut cream or yogurt for an extra creamy texture.

2. Top with toasted cashews, almonds or pistachios for a crunchy and nutty finish.

3. Serve with a side of naan bread to soak up all the delicious curry sauce.

 

[Irene Anthony]

Perfect for a day like today thank you Suzanne

 

[Ricki]

View attachment 22833
Credits: Taste​

Are you after a meal that is cheap, nutritious, and filling? Look no further because I've got just the thing for you: Mixed Vegetable Curry! Trust me; this dish is like a warm hug on a chilly winter's day. Imagine a medley of fresh, colourful veggies in a rich, aromatic sauce that will transport you straight to flavour paradise. Not only does it pack a punch in the taste department, but it's also loaded with all the nutrients your body craves. So, whether you're a vegetarian, a budget-conscious foodie, or simply in need of a hearty and comforting meal, this Mixed Vegetable Curry is here to save the day.

Ingredients:

1 tbsp vegetable oil

1 large brown onion, halved, thinly sliced

3 carrots, thickly sliced

3 large potatoes, cut into 4cm pieces

1/2 head cauliflower, cut into large florets

1 small eggplant, quartered, thickly sliced

1 tsp garam masala

1/4 tsp ground turmeric

2 tsp fennel seeds

1/4 tsp hot chilli powder

3 garlic cloves, finely chopped

3cm piece fresh ginger, roughly chopped

400g can chopped tomatoes

5 fresh curry leaves

1 cinnamon stick

Fresh coriander leaves to serve

Instructions:

1. Begin by heating oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for about 8 minutes or until softened. Add the carrot and potato, and continue cooking and stirring occasionally for 5 minutes.

2. Add the cauliflower and eggplant, and cook for another minute. Stir in the garam masala, turmeric, fennel seeds, chilli, garlic, and ginger, and cook for 2 minutes.

3. Now, it's time to add the tomato, curry leaves, cinnamon, and 1 cup of cold water to the vegetables. Bring to a simmer, and then reduce the heat to low. Cover the saucepan and let it simmer for 20 minutes.

4. Remove the lid and allow it to simmer for 15 minutes or until the vegetables become tender. Season with salt and pepper if needed.

5. Sprinkle with coriander. Serve. Enjoy!

Optional Ways to Make the Dish Extra Special:

1. Add a dollop of coconut cream or yogurt for an extra creamy texture.

2. Top with toasted cashews, almonds or pistachios for a crunchy and nutty finish.

3. Serve with a side of naan bread to soak up all the delicious curry sauce.

Will it still taste yummy if I leave out the 🌶? I love it but hubby can eat it.

 

[Ricki]

Will it still taste yummy if I leave out the 🌶? I love it but hubby can eat it.

Sorry that should read can't

 

[Jest]

View attachment 22833
Credits: Taste​

Are you after a meal that is cheap, nutritious, and filling? Look no further because I've got just the thing for you: Mixed Vegetable Curry! Trust me; this dish is like a warm hug on a chilly winter's day. Imagine a medley of fresh, colourful veggies in a rich, aromatic sauce that will transport you straight to flavour paradise. Not only does it pack a punch in the taste department, but it's also loaded with all the nutrients your body craves. So, whether you're a vegetarian, a budget-conscious foodie, or simply in need of a hearty and comforting meal, this Mixed Vegetable Curry is here to save the day.

Ingredients:

1 tbsp vegetable oil

1 large brown onion, halved, thinly sliced

3 carrots, thickly sliced

3 large potatoes, cut into 4cm pieces

1/2 head cauliflower, cut into large florets

1 small eggplant, quartered, thickly sliced

1 tsp garam masala

1/4 tsp ground turmeric

2 tsp fennel seeds

1/4 tsp hot chilli powder

3 garlic cloves, finely chopped

3cm piece fresh ginger, roughly chopped

400g can chopped tomatoes

5 fresh curry leaves

1 cinnamon stick

Fresh coriander leaves to serve

Instructions:

1. Begin by heating oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for about 8 minutes or until softened. Add the carrot and potato, and continue cooking and stirring occasionally for 5 minutes.

2. Add the cauliflower and eggplant, and cook for another minute. Stir in the garam masala, turmeric, fennel seeds, chilli, garlic, and ginger, and cook for 2 minutes.

3. Now, it's time to add the tomato, curry leaves, cinnamon, and 1 cup of cold water to the vegetables. Bring to a simmer, and then reduce the heat to low. Cover the saucepan and let it simmer for 20 minutes.

4. Remove the lid and allow it to simmer for 15 minutes or until the vegetables become tender. Season with salt and pepper if needed.

5. Sprinkle with coriander. Serve. Enjoy!

Optional Ways to Make the Dish Extra Special:

1. Add a dollop of coconut cream or yogurt for an extra creamy texture.

2. Top with toasted cashews, almonds or pistachios for a crunchy and nutty finish.

3. Serve with a side of naan bread to soak up all the delicious curry sauce.

i am not vegan.

 

[TheBear]

i am not vegan.

So?

 

[Milica]

I really like curries - one of my favourite foods - and this one is full of vegatables - good way to get your veggies in one go in one meal - love it - looks yummy!

 

[Catherines]

Perfect for a day like today thank you Suzanne

I believe this recipe was put up by Vella Gonzaga of SDC although Suzanne does put up a lot of nice recipes as well.

 

[Irene Anthony]

My mistake

 

[Catherines]

Nice to see acknowledgement Irene - good on ya! . No criticism or offence meant from me. Just an acknowledgement that it was Vella’s recipe. We all make mistakes all the time.