There are 1.3 billion people in India and 55 million in the Indian diaspora across the world. Hundreds of millions of these are vegetarians so there is naturally a huge number of vegetable curries. This is the staple British Indian restaurant Vegetable Curry. Take a good serving of your Base Curry Sauce, add a bit of garlic, a sprinkle of spice and the vegetables for a great medium-strength curry. Garnish with fresh coriander.
What you need… • 800g mixed vegetables, cut into bite-sized pieces • salt to taste • 2 Tablespoons ghee • 1 teaspoon cumin seeds • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) • 1 teaspoon garam masala
How to make it… 1. Boil the vegetables in water with a little salt until they are just soft, but not over-cooked, remembering that different vegetables have different cooking times. Drain and set aside. 2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 7. Add the vegetables, garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked. 8. Serve, garnished with the coriander leaves.