Vegetable Curry

Any fresh vegetables may be used for this curry.

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Ingredients

100 ml	vegetable oil
8 small	potatoes, peeled
2 tbsp	butter
2 large	onions, thinly sliced
2	tomatoes, peeled, seede and chopped
1 tbsp	ginger, crushed
1 tsp	garlic, crushed
2 bulb(s)	whole fresh green chillies
1 tsp	chilli powder and turmeric, each
2 tsp	cumin, ground
1 ¹/₂ kg	mixed fresh cabbage, carrots, cauliflower, peas and baby marrows
	salt to taste

Method

Preparation time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

Heat oil in a large and deep saucepan and fry whole potatoes over high heat until golden. Drain potatoes and set aside.

Add butter to oil and braise onions until golden. Add tomatoes, ginger, garlic and chillies and simmer covered at medium heat for 15 minutes. Add spices and simmer until well blended, about 10 minutes. Shred cabbage, cut carrots into strips and break cauliflower into florets. Add to curry together with peas, baby marrows and potatoes.

Cover and simmer until the vegetables are tender, about 20 minutes. Add salt to taste. Serve hot with cooked rice.