The Vegetarian Curry Bible

Add the lime juice, salt and pepper.

Serve the curry with the Thai fragrant rice, garnished with sprigs of

Thai basil and fresh coriander.

Mixed Vegetable Curry by Madhur Jaffrey

Ingredients

•

½ medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x

cm/¾in x ½in sticks

2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in

sticks

•

100g/4oz/1 cup peas

100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces

1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in

x ½in sticks

•

50g/2oz/½ cup freshly grated coconut

4 fresh hot green chillies

2 tbsp white poppy seeds

1¼tsp salt

3 medium-sized tomatoes, roughly chopped

1 tbsp natural plain yoghurt

1 tsp garam masala

2 tbsp chopped, fresh green coriander

Method

Place the aubergine (eggplant), carrots, peas, French beans and potato

in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to

the boil. Cover, turn the heat to medium and cook for 4 minutes or until

the vegeatbles are just tender.

Meanwhile put the coconut, chillies, poppy seeds and salt in the

container of an electric blender. Add 150ml/5fl oz water and grind to a

fine paste. Set aside.

When the vegetables are cooked, add the spice paste and another

50ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the

tomatoes, the yoghurt and the garam masala. Stir gently to mix well.

Bring to the boil and simmer gently for 2-3 minutes. Turn into a

serving dish and garnish with the fresh coriander.