Madras vegetable curry
Cook:
25 mins
1 large carrot, diced
1 small cauliflower, broken into small florets
100g french beans
1 red pepper, diced
25g peanuts/cashews
25g lentils
Madras curry sauce:
1 tbsp oil
25g butter
1 onion, finely diced
1 clove garlic, crushed
fresh ginger 2cm, grated
1 tbsp curry paste
1 tbsp flour
salt and black pepper
1 tbsp tomato purée
125ml vegetable stock
200ml coconut milk
1 tbsp chutney
1 tbsp lemon juice
Make stock and steep lentils in 250ml warm water.
Heat oil and butter in a pan, sauté onion, garlic and ginger for 5 minutes.
Add curry powder and flour, cook over low heat for 2 minutes and stir to prevent sticking.
Gradually add in stock, coconut milk, purée, lemon juice, chutney, salt and pepper. Bring to the boil, stirring all the time. Cover and simmer on lowest heat for 15 minutes.
Add in the carrot, cauliflower, pepper and drained lentils to the sauce, bring to the boil, cover and simmer for 15 minutes.
Stir once every 5 minutes to prevent sticking to the bottom of the saucepan.
Add the cashew nuts and the french beans, cook for a further 5-10 minutes. Add more seasoning if required.
Serve with basmati rice and garnish with coriander.
Serves
3-4
Cooking Time
25 minutes
Main ingredients
Vegetables, Rice
Recipe Type
Dinner, Budget, Easy, Family Dinners, One Pot, Curry, Vegetarian
Cuisine
Indian
Level of Difficulty
Easy
