Vegetable Curry Recipe
Vegetable Curry Recipes
3 tbsp oil
1 tsp fennel seeds
2 onions, sliced
1 tsp chili powder
1 tbsp ground coriander
1 inch piece of fresh root ginger, finely
2 aubergines, sliced
6 oz shelled peas
4 oz potatoes, cubed
8 oz canned, tomatoes
4 green chilies, sliced
Heat oil in large pan, add fennel
seeds and fry for a few seconds, add onions and fry until soft and
Add chili powder, coriander seeds,
ginger and salt to taste, fry 2 minutes, stir.
Add aubergines, peas and potatoes,
cook 5 minutes, stir.
Add tomatoes with their juice and the
chilies to the pan, cover, simmer for 30 seconds, or until the peas
and potatoes are tender and the sauce is thick.
Transfer to a warmed serving dish and
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