Yesterday the weather was grim in Berlin, so my boyfriend and I had the pleasure of enjoying a rare lazy day watching TV and relaxing. At the end of these lazy days there is nothing better than enjoying delicious food, however most people opt for a takeaway but not in our house. Instead of ordering in from our local curry house I made a Home-Made Vegetable Curry and here is my recipe;
Ingredients
- 1 Large Onion
- 1 Tin of Sweetcorn
- 1 Green Pepper
- 200g of Potatoes
- 400g of Tinned Tomatoes
- 100ml of Milk
- 8tbsp of Yoghurt
- 5tbsp of Curry Spice Mix
- 3tbsp of Oil
- 1tbsp of Tomato Puree
- 1tsp of Lemon Juice
My Home-made Vegetable Curry
Method
- Heat the oil in a pan and fry the onion for 4-5 minutes until it is light browned
- Add 5 measures of the curry spice mix and cook for 30 seconds
- Then add the vegetables (green pepper, sweetcorn and potatoes) and fry for 2-3 minutes
- Stir in the tinned tomatoes and milk and bring to the boil
- Once boiling, reduce the heat and simmer for 15minutes, stirring occasionally
- After 15 minutes take off the lid to your pan and cook for a further 15 minutes (this point is also a good time to start your rice)
- Add the yoghurt, tomato puree and lemon juice and cook for a further 3 minutes
Serving Suggestions
I usually serve my vegetable curry with chicken flavoured rice and salad, but it is also great with naan bread, poppadums and pilau rice.
Whichever way you enjoy your curry using this recipe you can be sure that it is delicious, this recipe is made weekly in our household. Although these are the most commonly used ingredients that I use this curry recipe can be used for a chicken or meat curry by adding 500g of meat instead of or as well as the vegetables, just be sure to make sure it does not dry out and add a little water if it does.
