Here’s a quick and easy Mixed Vegetable Curry recipe that’s perfect as a healthy weeknight banquet or simple vegetable side dish. This is an Indian and Pakistan style curry that’s naturally vegetarian and absolutely delicious!
When I was heavy with child, my midwife, a hilarious and rather blunt female in her late 60s, was good-heartedly reprimanding me on my pregnancy weight increase she asked me what I usually eat, so I named dinner from the night before – Chicken and Potato Curry by Rice.
She was full aback. Clearly, South Asians and most with child women (I was both at that time) do not mind doubling up on crabs.
- Basic pantry staplelike onions, tomatoes, garlic, ginger, olive chili peppers, and a handful of spice.
- Potatoes, peas, and carrots(Alou Matter Gajar) – The trisect I grew up eating but you can use any vegetables you like or have on hand over.
- Potatoes – How you cube them will affect the cookery time. If you cube them greater, decrease the cookery time accordingly.
- Peas – I use frozen peas and insert them along with the rest of the vegetables. If you’d like them a little fewer overdone, insert right before covering to cook.
- Carrots – Carrots add a fine-looking taste to this dish. Depending on the size, I slice them or halve, then slice them.
Dried Fenugreek Leaves (Kasseri Methi). This is the “final straw” ingredient that elevates this formula from ‘delicious curry’ to ‘Wow – my children won’t stop eating their vegetables.” create a run to your local South Asian store or order it online. It lasts for eternity almost and you can as well use it in my Red Lentil Curry, Authentic Chicken Korma
, or immediate Pot Butter chick!