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Vegetable Curry

A gorgeous veggie curry. Do make your own mint chutney - it's well worth the effort.


  • For the vegetable curry

  • For the mint chutney


  • For the curry:

  • 1.

    Boil the vegetables for 3-4 minutes, drain and set aside. Blend the yogurt with the tomatoes.

  • 2.

    In a pestle and mortar coarsely crush the cumin and fennel seeds. Heat the oil in a heavy based saucepan. Tip in the seeds. When they begin to sizzle, add the turmeric, coriander and salt. Mix for a minute. Then add the vegetables. Fry for 2 minutes and then stir in the yogurt and tomato mixture. Simmer for a further 2 minutes. When the oil surfaces, stir in the ginger and black pepper.

  • 3.

    Serve with wholemeal pitta breads and mint chutney.

  • For the mint chutney:

  • 1.

    Place all the ingredients in a blender with 3-4 tbsp water and blend to a thick paste. Store in an airtight, non-metallic container in the refrigerator for up to 4 days.

  • 2.

    Add 1 tbsp of natural yogurt to make this into a mint raita.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Vegetable Curry.


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