Vegetable Curry with Mustard
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
In curry sauce, you can simmer pieces of any fish fillet or chicken breast and serve it with fluffy rice.
Ingredients
- Onion - 3 pieces
- Cauliflower - 1 head
- Garlic - 3 cloves
- Sour Cream - 5 tablespoons
- Passata Tomato Sauce - 3 teaspoons
- Vegetable Oil - 1 fl oz
- Cilantro - 1 bunch
- Grated Ginger Root - 1 teaspoon
- Turmeric - 2 teaspoons
- Mild Chili Spice - 1 teaspoon
- English Dry Mustard - 2 teaspoons
- Courgette - 1 piece
- Fenugreek - 1 teaspoon
- Tomatoes - 7.1 oz
Step by Step guide
Step 1
For the curry sauce, heat a skillet, add oil, and sauté all the spices to enhance their flavor.
Step 2
Add the chopped onion (cut into strips or processed in a food processor) to the spices. Also add the minced garlic and half a cup of water. Cover with a lid and let it simmer for half an hour.
Step 3
Add the tomato paste to the onion. Stir and simmer for another 10 minutes.
Step 4
Break the cauliflower into florets and add it to the sauce. After 5 minutes, add the zucchini, cut into large cubes, and after another 5 minutes, add the chopped tomatoes.
Step 5
Add the sour cream and chopped cilantro. Stir and heat through.
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