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Ingredients
Vegetable Curry
- Ingredients
- 4 carrots
- ½ Cauliflower
- 1 Zucchini
- 1 green or red Pepperoncini
- 2 Tbsps Peas
- 1 Tomato
- 2 Tbsps Ghee
- ½ tsp whole Cumin
- ½ tsp Mustard seed
- ½ tsp Ajvar
- ½ onion
- 60 grams Whipped cream
- Curry leaves
- 1 tsp finely chopped ginger
- 1 generous pinch Asafoetida
- ½ tsp ground Turmeric
- ½ tsp crushed fennel seeds
- 100 milliliters Coconut milk
- 2 Tbsps Laxmi- curry spice mix
- chili peppers (to taste)
- ½ Tbsp lemon juice
- salt
- 1 Tbsp fresh cilantro
Peel carrot peel and cut into cubes or slices. Rinse cauliflower and divide into florets. Rinse and dry zucchini, cut into cubes. Rinse peppers, pat dry, halve, remove seeds and ribs, cut into cubes. Rinse and dry tomatoes, core and cut into cubes. Combine cream with the same amount of warm water. Peel onion and chop finely.
Heat ghee in a pan, add cumin, mustard seeds and ajvar and cook until seeds start to pop. Add onion and cook for 2-3 minutes. Add cream mixture, stir well. Add carrot, curry leaves, ginger, asafoetida, turmeric and fennel and cook for 5 minutes. Then stir in coconut milk and curry mixture and bring to a boil. Add cauliflower, zucchini and chile and cook vegetables until al dente.
Finally, add peppers, peas and tomatoes. Cook for a few minutes. Drizzle with lemon juice and season with salt. Serve garnished with cilantro.