Recipe by love4culinary
This is a wonderful curry I came up with last night because I was in the mood for chappati and couldn't find a recipe using the only veggies I had on hand! So I worked some magic and came up with this curry. It's not a gourmet meal, but its definitely something we enjoyed! I hope you like it :-) BTW... I used homemade tomato soup for this recipe. I cannot tell you how canned would work.
Top Review by justcallmetoni
Went back and forth on how to best rate this. Ultimately, I decided to give this the full five stars because while I had dificulty with the recipe, the results were just superb. The flavors were fragrant and complex with all of the wonderful spices playing together in harmony - rather than one dominating the other. For others who will make this, and you should, it's fairly important to cut the potatos relatively small. I had to add close to an additional cup of broth during the cooking time to prevent this from drying out waiting for the carrots and potatoes to cook. This left my peas a little overcooked. Another option would be to add the peas about 10 or 15 minutes into the simmering time. I was also a little unclear if the tomato soup was in concentrated or reconstituted form -- ultimately I chose the later. Did not thicken the sauce with cornstarch at the end as it seem unneccesary. Served mine with Bunny Mom's Bulgar Pilav which match quite nicely soaking up the wonderful curry gravy. Thanks Love!
- 1 tablespoon vegetable oil (or whatever oil you like to use)
- 1⁄2 teaspoon mustard seeds
- 3 fenugreek seeds
- 1 large onion, coarsely chopped
- 4 garlic cloves, minced
- 1⁄2 teaspoon fresh ginger, grated
- 1 cup frozen peas (add more if you wish, but no more than 1/2 cup more)
- 2 medium whole carrots, peeled, sliced, and slices cut in half
- 2 small russet potatoes, peeled and cut into small cubes (for something different you can try leaving peels on!)
- 1 teaspoon dry mustard
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄4 teaspoon garam masala
- 2 cups vegetable broth
- 1 tablespoon white wine
- 1 cup water
- 1⁄3 teaspoon cayenne pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water, to dissolve cornstarch
- 1 cup tomato soup
- 3 tablespoons fresh parsley or 3 tablespoons cilantro, chopped
- salt and pepper, to taste
Directions See How It's Made
- First, take out a nice-sized saucepan and heat oil to medium heat.
- Add mustard seeds and fenugreek seeks and fry for about 25 seconds.
- Add onion and garlic and sauté for 4 minutes until onions begin to soften.
- Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two).
- Add your broth, wine and water and allow mixture to come to a boil.
- Reduce heat and simmer covered until vegetables are soft.
- Combine the cornstarch and water in a bowl.
- Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long).
- Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.
- Serve with basmati rice or flat breads.
- I like to eat this with chappati and soak the chappati in the curry "gravy".