Gingery mixed vegetable and tomato curry with rice
Photo by Tam West
Carnivores – try this curry with roast chicken or steak.
|250 g||Carrots, sliced 2cm thick|
|700 g||Purple kumara, peeled, cut into 4cm cubes|
|900 g||Pumpkin, peeled, deseeded, cut into 4cm cubes|
|3 Tbsp||Vegetable oil|
|2||Onions, finely chopped|
|4 cloves||Garlic, finely chopped|
|3 Tbsp||Ginger, finely chopped|
|2 Tbsp||Cumin seeds|
|¼ tsp||Chilli flakes|
|½ tsp||Ground turmeric|
|1 can||Chopped tomatoes, approx. 400g|
|100 g||Baby spinach, placed in a heatproof bowl, covered with boiling water so they wilt, cooled under cold water, squeezed dry|
|1 tsp||Garam masala|
|4 servings||Steamed rice|
- Put the carrots, kumara and pumpkin into a steamer or saucepan and steam or boil until everything is very tender. Remove from the heat, drain well.
- Heat the oil in a frying pan or wok and add the onions, garlic, ginger, cinnamon stick, cumin seeds and chilli flakes. Mix well and fry gently without browning for 10 minutes or until the onion is soft.
- Add the turmeric, tomatoes, ½ cup water and the sugar. Mix well and bring to the boil. Simmer 10 minutes.
- Add the vegetables, mix well and simmer 10 minutes. Add the spinach (tease out the squeezed leaves), taste and season with salt. Serve sprinkled with garam marsala on steamed rice.
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