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Strictly speaking, this is not a curry, but can be served as the main course nevertheless.
Ingredients:
1
1
1
1
1
1
1
1
2
lb. cabbage, shredded
/2 lb. cooked potatoes, peeled and cubed
/2 lb. carrots, shredded
tsp. mustard seeds
tsp. ground mustard
tsp. chilli powder
tsp. lemon juice
tsp. salt or to taste
tbsp. oil
Cilantro/coriander leaves
Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard
for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After
15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve.
Mixed Vegetable Curry
Ingredients:
6
6
6
6
1
1
1
1
1
small onions, quartered
small tomatoes, quartered
cauliflower florets
baby potatoes
/2 lb. chickpeas
tsp. ginger paste
tsp. garlic paste
tbsp. oil
tsp. salt or to taste
Method:
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.
Mushroom Curry
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13 -
I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in
the supermarkets.
Ingredients:
1
1
1
1
/2 lb. mushrooms
small onion, chopped
tomato, sliced
tsp. ginger paste
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