Vegetable Curry (gluten free)


 * For 8.

2kg of vegetables of your choice - turnip, potato, cauliflower, brocolli, carrots, etcetera.
 * 2 Large Onions
 * 4 Green Chillies (with or without seeds depending on desired hotness)
 * 50ml cooking oil
 * 10ml chilli powder (or to taste)
 * 2.5ml ground turmeric
 * 120ml tomato puree
 * 300ml thick, greek, full fat yogurt (must be full fat, low fat goes "lumpy")
 * 800g (2 standard tins) chopped tomatoes
 * 12 whole cloves
 * 16 black pepper corns
 * 12 cardamon pods
 * 20ml fennel seeds
 * 2.5ml grated nutmeg (ground works fine)


 * Method

Chop the onions and chilles. Chop vegetables into bitesize chunks. Heat the oil in a pan and add the onion and cook for 5mins. Add the chillies, chilli powder and turmeric, stir for 2min. Add the other spices and stir for 2min.

Add tomato puree and add the yogurt gradually. Stir well. Add the vegetables, except the tomatoes. Coat the vegetables in the yogurt mixture. Gradually add the tomatoes and 600ml of water. Add salt to taste and bring to the boil. L

Lower heat and simmer for 40 min, or untill vegetables are tender.

Leave to stand for 5mins. Serve with rice.


 * Based on a receipe from the "Goodhouse Keeping Complete Indian and Far Eastern Cookbook".