Creamy Mixed Vegetable Curry

Ingredients:

1-2 tbsp ghee

2 cloves garlic, sliced

1/2 tsp mustard seeds

1 tsp cumin seeds

1 onion finely chopped

1/2-1 green chili, de-seeded, finely sliced

1 tomato chopped finely

2 carrots, halved length ways and sliced finely into sticks

1 cup/150g green beans cut into bite size pieces

1/2 tsp turmeric

1 tsp ground coriander

1/4 tsp freshly ground black pepper

1 tsp sambar masala

1 tbsp flour

2 cups/150g mushrooms, sliced finely

1 red bell pepper, diced

1 cup/240 ml milk

3/4 cup/100g frozen peas

lime wedges to serve

salt

Method:

Heat the ghee in the frying pan until hot and throw in the garlic, mustard seeds, cumin seeds, onion and chili. Stir rapidly on high heat for a minute, until the garlic is fragrant and the onion begins to soften.

Add the tomato and fry for a minute longer. Now add the carrots and beans; stir, then moderate the heat. Cook for 3-4 minutes. Stirring all the time, add the powdered spices. When fragrant add the flour, mushrooms and bell pepper and stir ,scraping the pan for a further minute or two. Now add the milk, little by little, stirring all the time.

Let the mixture simmer for about 8-10 minutes until the vegetables are nearly done, stirring occasionally, and then add the peas and simmer for a further 3 minutes. Season with salt and add a little more milk if the sauce is too thick. Serve with lime wedges to the creaminess of the dish. Goes well with Quinoa and roti.

Serves 3-4


Tip of the day: Drain deep fried foods on brown paper grocery bags to retain crispness.