Vegetarian hearty curry
Serves: 4 – 6
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Directions
- Heat the oil in a large pot and fry the onions, garlic, carrots, chilies, curry leaves and spices.
- Add the tomatoes and simmer for a few minutes. Stir in the potatoes, brinjals, water and salt to taste.
- Bring to the boil, reduce the heat and simmer with the lid on for 20 minutes.
- Stir in the cauliflower, cabbage and baked beans and simmer until the potatoes are tender, for a further 20 minutes
- Season with lemon juice and black pepper to taste.
Ingredients
- 15 ml Sunflower oil
- 1 Onion, chopped
- 2 Garlic cloves, finely chopped
- 3 Carrots, chopped
- 2 Green chilies, seeded and chopped
- 3 Curry leaves
- 5 ml Ground turmeric
- 15 ml Mild curry powder
- 5 ml Ground masala
- 3 Tomatoes, chopped
- 2 Potatoes, skin on and chopped
- 1 Brinjal, chopped
- 125 ml Water
- Salt, to taste
- 250 ml Cauliflower, chopped
- 0.25 Medium cabbage, chopped
- 410 g Tin of baked beans in tomato sauce
- Lemon juice, to taste
- Black pepper, to taste