Delhi Veggie Curry
Rated 5.0 stars by 1 users
Category
Delhi, Vegetables
Author:
Kimberly
Servings
4-6
Prep Time
10 minutes
Cook Time
30 minutes
Awesome next to any meat curry or loaded up with red lentils for a vego meal. Switch out the tomatoes for coconut cream for a different feel.
Ingredients
-
6-8 cups of mixed veggies, cut in large chunks (carrot, cauliflower, pumpkin, eggplant, onion)
-
1 tablespoon of Delhi Secret Spice
- 1 teaspoon of unrefined salt
- 400g diced tomatoes, fresh or canned
- 1 tablespoon of ghee or coconut oil
Directions
Heat a large pot on a moderate heat
- Place the ghee in the pot and add the onions first to get them started
- Stir occasionally while you prepare the rest of the vegetables
- Place each veg in as you go and stir
- Add the spice and salt and toss to coat
- Add the tomatoes and combine
- As the veggies soften down and release water it will become more saucy
- Cover until cooked to your liking
- Taste for spice and salt before serving
Recipe Note
Add 1/2 cup of rinsed red lentils (soak overnight if you can) with the tomatoes for a complete meal.
Simmer with the lid off to reduce the sauce if you like it less saucy!
