FatFree Home
FatFree Recipe Archive
More indian recipes from FatFree

vegetable-curry recipe

Date:    Wed, 28 Jul 93 18:08:55 PDT
 From:    Lol Grant (lol@cisco.com)
 Given the interest recently in Indian food, I thought I'd start
 posting with some Indian recipes. This is from "Slim Cuisine" by Sue
 Kreitzman, a lowfat (but not exclusively vegetarian) cookery book.
 It is particularly interesting for her technique of dealing with
 spices which usually require being fried in oil to prevent them having
 a very un-Indian, sandy, gritty texture and raw taste.
 Vegetable Curry
 Sue says "Making 8.75 Cups, this curry packs a lot of nutrition into a
 very low calorie, low-fat dish. The sauce is a thick & rich puree of
 onions, peppers, mushrooms & carrots. Serve the curry with cucumber
 raita & basmati rice for a delicious main dish, or serve it as part of
 an array of curries. I have also served it tossed into pasta.".
 I say, "This is one of the few dishes I have actually made (I prefer
 not to cook. It's time consuming & fattening). Like so many of this
 type of dish, the flavour improves the longer you keep it".
 2 large onions, cut into eighths
 About 2.5 C stock
 2 cloves garlic, crushed
 1.5t ground cumin
 1.5t ground coriander
 0.5t allspice
 0.5t ground turmeric
 0.5t ground ginger
 0.25t cayenne pepper (to taste, it varies widely in hotness)
 1 small red & 1 small yellow pepper, chopped
 3 carrots, peeled & coarsely chopped
 0.75lb mushrooms, quartered
 1T tomato puree
 2 medium boiling potatoes, peeled & cut into 1.5 inch dice
 1 large cauliflower, trimmed & broken into florets
 Juice of 1 large lemon
 Salt to taste
 0.5lb green beans, trimmed & cut into 1.5 inch lengths
 1). Separate the onion pieces into segments & spread them in a heavy
 frying pan. Add no liquid or fat. Heat the pan gently, cooking at
 moderate heat without stirring for 7 to 10 minutes, until the onions
 are sizzling, speckled with dark amber and beginning to stick to the
 2). Stir in 1.5C stock and deglaze the pan (i.e. let it bubble up,
 stirring up the browned bits in the pan with a spoon as it
 bubbles). Stir in the garlic, spices, peppers, carrots &
 mushrooms. Reduce heat & simmer, stirring frequently, until the
 mixture is very thick (not at all soupy) and the vegetables are
 "frying" in their own juices. Don't rush this step; it is essential
 that the spices should not have a raw, harsh taste. Cook very gently
 for a few more minutes. Stir in the tomato paste.
 3). Cool slightly, then puree half the mixture in a blender & push it
 through a sieve. Combine the pureed and unpureed mixture in the pan.
 4). Add the potatoes and cauliflower to the pan. Toss everything
 together very well. Pour in additional stock to reach about one third
 of the way up the sides of the pan. Squeeze the lemon juice over the
 contents of the pan. Season with salt, bring to a boil.
 5). Reduce heat, cover and simmer for 15 minutes. Stir in the beans &
 continue simmering for 5 minutes more or until all the vegetables are
 Note: this reheats very well. If you plan to cook it ahead, undercook
 the curry slightly so that the vegetables do not become mushy when
 they are reheated.
 kwvegan vegan