Spicy Indo- Pak Vegetable Curry

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
  • Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.
  • add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
  • peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.
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