European
European - British - Vegetarian
British Vegetable Curry
Chef's Menu Description
British Indian Restaurant (BIR) style mild vegetable curry: tender cauliflower florets, potatoes, carrots, and sweet peas simmered in a spiced tomato, onion, and garam masala gravy.
Ingredients
- • 1 small cauliflower, cut into bite-sized florets
- • 2 Maris Piper potatoes, peeled and cubed
- • 1 large carrot, sliced into rounds
- • 100g frozen garden peas
- • 1 onion, 3 garlic cloves, 1 tbsp minced ginger
- • 2 tbsp mild Madras curry powder, 1 tsp turmeric, 1 tsp garam masala
- • 400g tinned chopped tomatoes and 250ml vegetable stock
- • Fresh coriander for garnish
Preparation Steps
1
Phase 1
Sauté diced onion, garlic, and ginger in oil for 6 minutes until soft. Stir in curry powder, turmeric, and garam masala for 1 minute until fragrant.
2
Phase 2
Add chopped tomatoes, vegetable stock, cubed potatoes, and carrots. Bring to a boil and simmer covered for 10 minutes.
3
Phase 3
Add cauliflower florets and garden peas. Simmer for 12-15 minutes until all vegetables are tender and sauce is thick.
4
Phase 4
Season with sea salt, garnish with fresh coriander, and serve hot with basmati rice and warm naan.