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.
- 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
- 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".