Delhi Veggies

This vegetable curry using Delhi Secret Spice is an awesome way to make veggies taste good and easy to get more on your plate.

The sweetness comes out of the veggies making it great for those fusspots who find it hard to eat their fair share of veg. For the rest of us, it compliments the spicy richness you might get from a meaty curry.

Served with plain rice or cauliflower rice, this is a meal on its own or add a little protein with some chick peas or lentils (soak first and add more water during cooking before the veggies are added in….hmmm perhaps that’s another recipe for another day!).

My favourite way to eat curry is with a crowd of people and a table full of options like Coconut Chicken Curry, some yoghurt and a coriander and tomato salad.

Vegetable Curry

Vegetable Curry

This is brilliant on its own or as part of a banquet.

Ingredients

  • 8 cups of mixed veggies, cut in large chunks
  • (carrot, cauliflower, pumpkin, eggplant, sweet potato)
  • 400g tomatoes, diced fresh or tinned
  • 2 tbspn ghee or coconut oil
  • 1 onion diced
  • ½ tspn unrefined Salt
  • 1-2 tablespoons Delhi Secret Spice or other curry powder
  • 4 garlic cloves crushed

Instructions

  1. In a small pot, fry the onion in ghee on a moderate heat until softened.
  2. Add the garlic to the onion and fry until fragrant, careful not to burn.
  3. Add the spices and stir to combine.
  4. Add the tinned tomatoes and bring to a gentle simmer.
  5. In a separate, large pot, add all your vegetables and pour the sauce and spices over and gently toss to combine.
  6. Bring back to the boil then reduce the heat to a simmer for 20 minutes with the lid on.
  7. Keep stirring every 5-10 minutes
  8. The veggies will be awkward for a while until they collapse.
  9. Serve with cauliflower rice and pappadams or as part of a banquet with a Coconut Chicken Curry.

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