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Vegetable curry

Submitted by Molly 11 June 2009

Serve this dish as an accompaniment to biriani or any meat, fish or vegetable dishes



1 small cauliflower; 225g.carrots;225g.French beans;1 large onion peeled and thinly sliced; oil;2 tsp chilli powder;1 Tbsp ground cumin;1/2 Tbsp ground coriander;2 tsp ground turmeric;5cm.stick cinnamon;4 cloves;4 cardamon pods;100g.tomato puree;300ml vegetable stock;1 tsp salt;2 tsp black pepper.


Cut the cauliflower into small florets. Peel or scrape the carrots, top and tail the beans, then cut all into bite size pieces.Parboil them all in a large saucepan for about 10-15 mins.
Heat oil in another large saucepan and fry the onion gently until it softens, then add the chilli powder,cumin,coriander, turmeric and cinnamon. Cook for 2 mins then add the cloves and the split cardamon pods. Add the tomato puree,stirring to mix well, and cook for a further minute.
Drain the vegetables and add them to the pan together with the chicken stock. Add salt and pepper, cover and simmer for about 10-15 mins. until vegetables are cooked.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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