Mixed Vegetable Curry
Ingredients
- 6 small onions quartered
- 6 small tomatoes quartered
- 6 cauliflower florets
- 6 baby potatoes halved
- ½ lb. chickpeas canned or cooked
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tbsp. oil
- 1 tsp. salt or to taste
Instructions
- Heat oil in a non-stick frying pan or skillet over medium heat.
- Add onions, ginger paste, and garlic paste to the hot oil.
- Sauté for about 2-3 minutes until the onions start to soften.
- Add tomatoes and baby potatoes to the pan.
- Cook for about 5 minutes until the tomatoes start to break down and the potatoes begin to soften.
- Add cauliflower florets and chickpeas to the pan.
- Mix well with the onions, tomatoes, and potatoes.
- Season with salt according to taste.
- Cover the pan and let the vegetables cook for about 15 minutes, or until all the vegetables are tender and cooked through.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once the vegetables are cooked to your liking, remove the pan from the heat.
- Serve hot as a main course, accompanied by rice or Indian flatbread.
Notes / Tips / Wine Advice:
Wine Advice:
While traditionally not paired with wine, you can enjoy this Mixed Vegetable Curry with a light and refreshing Indian lager beer for a classic accompaniment. Alternatively, a glass of mango lassi can provide a cooling contrast to the spices.Nutritional Information
Calories: 200 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 5 g | Fiber: 8 g | Sugar: 6 g