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Mixed Vegetable Curry (Massala)


There is something wholesome and greatly satisfying about a good curry.  This vegetable curry is a basic recipe, which can be tailored to whatever vegetables you have lying around in your fridge.  It is excellent with mushrooms, baby corn, green beans, aubergine, courgette...  Whatever inspires you on the day.













Ingredients (serves 4):

  • 1 small cauliflower, cut into small florets
  • 1 cup frozen or fresh peas
  • 2 carrots, finelly chopped
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 teaspoon ginger garlic paste
  • 1/2 tsp chilly powder
  • 1/2 tsp cardamom powder
  • 1/4 tsp garam massala
  • 1/4 tsp fenugreek leaf powder
  • 2 onions, finely chopped
  • 2 large tomatoes, chopped
  • 3 tsp cashew nuts (8-10)
  • 1 tablespoon oil
  • Salt, to taste


1. Bring a pan of water to the boil.  Add in the finely chopped vegetables and cook until al dente (roughly 6-8 minutes).  Strain and set aside.  

2. Heat oil in a pan; add finely chopped onions and cook until translucent.

3. Now add the coriander powder, cumin powder, ginger garlic paste and chilly powder.  Mix well for 3-4 minutes.

4. Add tomatoes and the cashews.  Allow to simmer together for 5-10 minutes. Reduce slightly.  Set aside and let cool.  Puree into a smooth consistency.

5. Pour the smooth curry back into the pan with 1/2 cup of water.  Bring to a simmer.  

6. Now add the fenugreek leaf powder, garam massala and cardamom powder.  Mix together for 2-3 minutes.

7. Now fold in the cooked vegetables.  Adjust the consistency by adding water if need be. Serve hot.


This recipe is adapted from Shreyas Retreat in Bangalore.

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