Creamy Vegetable Curry
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Serves/Makes: 4
Ready in: 30-60 minutes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 fresh green chilies, cut into slivers
- 2 cloves garlic, finely chopped
- 1/2 teaspoon minced fresh ginger
- 2 onions, finely chopped
- 4 large zucchini (courgettes), cut into bite-size chunks
- 2 large potatoes, peeled and cut in bite-size chunks
- 4 ounces okra, trimmed and sliced in half
- 4 ounces winter squash or pumpkin, peeled, seeded, and cubed
- 4 ounces button mushrooms, chopped
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dark soy sauce
- 2 cups chicken broth or stock, boiling
- 1 cup light (single) cream
- 1 handful finely chopped fresh cilantro (coriander), to garnish
- freshly cooked brown rice, to serve
Heat the oil over medium heat in a large saucepan. Add the mustard and cumin seeds and stir until fragrant, about 3 minutes. Add the chilies, garlic, ginger and onions. Saute until the onion is softened, about 5 minutes. Stir in the marrow, potatoes, okra, winter squash and mushrooms. Add the white pepper, salt, Worcestershire sauce and soy sauce. Add the broth, then cover and simmer until all the vegetables are tender, about 30 minutes. The liquid should reduce a little in volume and the vegetables should be tender. Stir in the cream and simmer for 5 minutes. Garnish with the cilantro and serve hot with brown rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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