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    Veggie Curry  Kerala Cuisine

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Veggie Curry Recipe :

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Cuisine Style Kerala Cuisine
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Servings 6 Adult(s)
Rating Not Rated
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Ingredients for Veggie Curry Recipe
1. 3 - 4 medium red potatoes, boiled until barely tender, peeled and juilianed
2. 2 Tbs ghee + 1 Tbs + 1 Tbs
3. 2 Tbs olive oil
4. 2 italian eggplants, peeled, topped and tailed and cut into 1/2 inch cubes
5. 1/2 tsp + 1/8 tsp turmeric
6. 1/2 tsp + 1/8 tsp garam masala
7. 1 tsp ground cumin
8. 1 tsp ground coriander
9. 1/2 tsp paprika
10. tsp superfine sugar
11. 2 Tbs water
12. juice of 1 lemon
13. 1 small head cauliflower, broken into bitesize florets
14. 8 oz cleaned baby spinach
15. 6 roma tomatoes, peeled and seeded and chopped
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Preparation Method of Veggie Curry Recipe
Heat 1 Tbs ghee and 1 tbs olive oil, add potatoes and stir fry until golden brown. Remove to paper towel lined
plate to drain. Add 1 Tbs ghee to pan, add eggplants and stirfry over high heat until they color, remove to
paper towels and drain, sprinkle with 1/8 tsp turmeric and 1/8 tsp garam masala. Combine remaining spices, sugar, water
lemon juice in a small bowl and stir. Add 1 tbs ghee and tbs olive oil to pan, stir fry cauliflower over medium heat until
it begins to brown, add spice mixture add 1/2 cup chicken or veggie stock and then add spinach.
Cook down until spinach cooks, add tomatoes. return eggplant and potatoes to pan. Serve over rice.
 
         
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