Curry Vegetables

Curry Vegetables

Ingredients (serves 4):

  • 1 Cup Water
  • 1 cube vegetable stock
  • 1 teaspoon turmeric
  • 2 teaspoons mild curry
  • ½ teaspoon cumin
  • ½ teaspoon crushed coriander
  • ¼ teaspoon white pepper
  • 4 Baby marrows (pumpkins)
  • 1 small Brinjal (egg-fruit)
  • 2 Potatoes (peeled and diced)
  • 2 Carrots (cleaned and sliced)
  • 1 small Onion (finely chopped)
  • 400g can of whole peeled tomatoes
  • Salt to taste

 

Method:

  1. Dice Brinjal and soak in salt water for ± 30 minutes, rinse with fresh water.
  2. Preheat water; add stock cook for 5 minutes.
  3. Add tomatoes and spices and bring to boiling point.
  4. Add Brinjal, potatoes and carrots and simmer for 8-10 minutes.
  5. Add baby marrows and onion to mix and simmer for 10 minutes until greens are done. Add salt to taste.
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