Spice up your life with Lajina Masala

Recipe beautifully created by Lajina Masala (www.lajinamasala.com).

Vegetable curry – carrots, sprouts and cabbage

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Serves 4 People
Equipment
chopping board
knife
veg peeler
bowls
coriander
big pan or wok
tablespoon
mug
wooden spoon or spatula
colander
Prep time
10m
Cook Time
45m

For my example of a veg curry, I have used Brussel sprouts, carrots and cabbage, the key is to make sure all the veg are cooked at the same time so you need to work out which ones take longer to cook.

The time it takes to cook veg varies, here’s my rough guide:

Potatoes, green beans, carrots, aubergine and parsnips take around 15 minutes.

Brussel sprouts, cabbage, cauliflower, curly kale, mushrooms, butternut squash, pumpkin, turnips and courgettes take 8-10 minutes.

Peppers, peas, sweetcorn and spinach take about 4 minutes.

For this curry example, I have chosen carrots, cabbage and sprouts as that’s what I had in, it’s a perfect recipe to spice up your veg.

 

 

Ingredients

  • 1
    onion, finely chopped or grated
  • 3
    carrots, peeled snd chopped
  • 1/2
    white cabbage, shredded
  • 1 Tablespoon
    sunflower oil
  • 1 Tablespoon
    tomatoe puree
  • handful
    brussel sprouts, peeled and quartered
  • one
    Curry Masala Pot
  • a Pinches
    salt
  • 1
    inch of ginger, grated
  • 2
    garlic cloves, peeled and crushed

Instructions

  1. Start by preparing the vegetables, rinse, peel, chop, grate and set aside in separate bowls, so you can concentrate on making a perfect curry.

  2. Put a good splash of oil into the pan or wok and add onions, fry on a high heat until soft and golden use a splash of water if needed to help with cooking.

    Adding water stops the mixture from burning and allows the onions to cook through really well to make a perfect curry base.

  3. Stir the garlic and ginger to the onions and continue to fry, adding water to stop the mixture from burning.

    Pop the Curry Masala in with a splash more water and a tablespoon of tomato puree to create a curry sauce.

  4. Add the carrots with a pinch of salt and a splash of water and cook. Make sure to keep an eye on the carrots and stir the carrots, cook for 5 minutes on a low heat.

    TOP TIP – CARROTS TAKE LONGER TO COOK, WHY THEY ARE COOKED FIRST, TEST WITH A POINT OF A KNIFE TO JUDGE HOW WELL THEY ARE COOKING ADD A SPLASH MORE WATER TO ENCOURAGE THEM TO COOK FASTER.

  5. Add the sprouts and cabbage to the carrots and stir well.

    TOP TIP – AT THIS POINT OF YOU WANT A CURRY WITH MORE SAUCE ADD A LITTLE MORE WATER.

    A vegetable side wouldn't have the usual sauce so don't add too much water, a splash of water to stop the veg from burning and allow the dish to steam should be enough.

  6. Turn down the heat put a lid on and cook until the vegetables are as soft as you like them. I prefer with a little more ‘bite’

    Serve with naan or alongside meat or fish of your choice.

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