Dinner ideas

Dry vegetable curry

Give your mouth a burst of flavour with this vegetarian curry. Fresh vegies burst with turmeric, cumin and fresh mint to warm you up after a long day.
Dry Vegetable CurryRecipes+
1H 5M



1.Place mustard seeds in a large, deep frying pan over moderate heat. Cook and stir for 1 minute, or until seeds begin to pop.
2.Add oil and onion to pan; cook and stir for 8-10 minutes or until onion is golden brown.
3.Add garlic, ginger, chilli, turmeric and cumin; cook and stir for 1 minute or until fragrant.
4.Add potato and cauliflower; stir to coat evenly in onion mixture.
5.Add stock and bring to boil. Reduce heat; simmer while covered for 20-25 minutes or until vegetables are tender and sauce thickens slightly.
6.Add peas; cook for 3 minutes or until heated.
7.Sprinkle mint over curry. Serve with pickle.

A large baking tray can be used to cover the pan, if you don’t have a lid.


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