Persian Vegetable Curry
Learning To Cook Persian
Learning To Cook Persian

Persian Vegetable Curry

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Ingredients

  • 1 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1 onion, chopped
  • 5 crushed peppercorns
  • 4 crushed cardamon pods
  • 1 tsp turmeric
  • 0.5 tsp fenugreek
  • 3 chopped or crushed garlic cloves
  • 1 tsp ginger powder
  • 0.5 tsp cinnamon powder
  • fresh chillies
  • 1 veg stock cube dissolved in 300ml of water
  • 800 g chopped tomatoes
  • 0.5 tsp salt
  • 7 tbsp single cream
  • Your choice of fresh veg (I used new potatoes, cauliflower, peas, carrot, courgette and aubergine)
  • 1 handful of fresh coriander

Instructions

    1. Fry the onion in ghee or oil for about four minutes

    2. Add the garlic and continue to fry for one minute

    3. Add the spices and peppercorns and fry for another minute

    4. Add the tomatoes, veg and salt  and dissolved stock

    5. Bring to the boil and simmer until the veg is cooked (you might want to add the peas and other softer veg later in the process)

    6. Stir in the cream and fresh coriander

    7. Serve with white basmati rice and soft, warm naan

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