Easy Vegetable Curry
A simple vegetarian curry to serve over rice.
Equipment
- 1 medium sauce pan (4 quart)
- measuring cups and spoons
- 1 small pan to boil potatoes
- knife and cutting board
Ingredients
- 4 small potatoes, cooked
- 4 cloves garlic, minced
- 1 cup onion, large dice
- 1 one inch piece of ginger, minced
- 2 stalks celery, bite size pieces
- 2 carrots, diced
- 2 cups cauliflower, cut in bite-size pieces
- 1/2 cup green peas or green beans (or both)
- 2 TLBS. vegetable oil
- 1 TBLS. curry powder I use Savory Spice shop medium curry
- 1 14 oz can diced tomatoes in juice
- 2 teas. veggie base
- 1/2 teas. garam masala
Instructions
- Put the potatoes in a small pot and boil till just done. Cut into bite size pieces.
- Sauté the garlic, onion and ginger in 2 TBLS. of oil over medium heat.When the onion starting to soften, add the celery, carrots, cauliflower, and green beans (if using). Cook for 5 minutes, then add the curry powder and stir for 30 seconds to combine.Add the can of tomatoes, the veggie base and 1/2 cup of water. Bring to a boil and simmer for 15 minutes. Add the potatoes, green peas and garam masala. Cook for 5 more minutes.Serve over steamed rice.