The first time I made this recipe was for a way to use up a load of vegetables in my fridge. If there is one thing I hate to do after a long day, it’s going to the supermarket. My local Rewe is probably at its busiest after 6pm with long queues and the food sections are rather empty. It’s why I try and make sure I have the ingredients ready in my fridge for when I get home.
This recipe is a great one to whip up last minute. You can use whatever leftover vegetables you have in your fridge or if you are buying the ingredients to make this especially then you can stock up on whatever produce is in season at the moment. And finding good Indian food, especially decent vegetarian Indian food among Berlin’s foodie scene is difficult, but this homemade version is not just quick to make but packed full of vegetables and lots of spice that give this dish a real kick.
Ingredients: serves up to 4
3 medium potatoes (peeled and diced)
Fine green beans (ends trimmed and cut in half)
1 green pepper (sliced)
1 red pepper (sliced)
1 broccoli (chopped)
1 onion (peeled and diced)
3 spring onions (finely chopped)
Handful of fresh coriander
800ml hot vegetable stock
1 tbpsn turmeric powder
1 tspn garam masala
1 tspn cumin powder
2 tbpsn tomato puree
Juice of half a lemon
black pepper/ salt
Heat 1 tbpsn sunflower oil in a large/ deep pan. Once hot add the onions with a pinch of salt and cook gently for a few minutes. Then add the red and green pepper and green beans.
Add the broccoli and potatoes to the pan. Stir in the turmeric, cumin, garam masala and black pepper and mix with the lemon juice.
Mix in the tomato puree and then pour in the hot stock. Bring the pan to a gentle boil and leave for around 20 – 25 minutes.
Once the potatoes are cooked take the pan off the heat. Add the peas, coriander and spring onions and mix well.
Plate up the curry and garnish with extra coriander.
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