Spicy vegetable curry recipe
In the meandering streets of India's bustling markets, amid the bewitching scent of spices, lies a culinary treasure revered the world over: curry. This exquisitely nuanced blend of spices embodies the very essence of Indian cuisine, captivating the taste buds and awakening the senses.
At the heart of this symphony of flavors lies a meticulously orchestrated composition, a harmony of carefully selected ingredients. Curry, in its most emblematic form, Kari Madras, is a powerful fusion of fenugreek, garlic, turmeric, chili, fennel, mustard, black pepper, cumin and coriander.
Here's a recipe for a spicy vegetable curry using Kari Madras, which can be replaced by its lighter version, mild Kari.
Vegetable curry ingredients (serves 4)
- 400 g chopped tomatoes
- 120 g basmati rice
- 150 g peas
- 2 tbsp. Kari Madras
- 3 zucchinis
- 2 carrots
- 1 onion
- 2 tbsp. olive oil
- 1/2 yoghurt
Preparation time (55 minutes) for vegetable curry
Chop the zucchinis, onion and carrots.
Heat the olive oil in a saucepan and brown the onion for 5 minutes over medium heat.
Add the Kari Madras and cook for 3 minutes. Stir in the vegetables. Pour in 25 cl of water, cover and simmer for 20 minutes.
Remove the lid and continue cooking over a low heat for a further 10 minutes.
Meanwhile, cook the rice in salted water and set aside once cooked.
Remove the vegetables from the heat and add the yoghurt.
Serve the vegetable curry with the rice.
