Easy and healthy vegetable curry

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This is a very tasty curry that goes really well with appam and bread. Only very less spices and masalas are required.

Ingredients:-

  1. Coconut/sunflower oil – 2 tbsps.
  2. Mustard seeds – 3/4 tsp.
  3. Onion – 1 cup, thinly sliced
  4. Greenchilly – 1 number, slit
  5. Garlic – 4 big cloves
  6. Ginger – 1/2 tsp, very finely chopped
  7. Curryleaves – a few
  8. Turmeric powder – 1/3 tsp.
  9. Kashmiri chilly powder – 1/2 level tsp. or to taste
  10. Cauliflower – 2 cups, cut into bite sized florets
  11. Beans – 1/4 cup, cut into 1″ pieces at an angle
  12. Potato – 1 cup, cut into small cubes
  13. Mushroom – 1/2 cup, thinly sliced
  14. Peas – 1/2 cup; frozen
  15. Tomato – 1/4 cup
  16. Water – 1 cup
  17. Salt to taste
  18. Pepper powder – 1/2 tsp.
  19. Special masala powder – a pinch
  20. Cornflour – 1 heaping tsp.
  21. Thick coconut milk – 1/4 cup

Method:-

  1. Grind together 2 tbsps. of  green cardamom, 2 tbsps of cloves and one 2″ piece of cinnamon in your coffee grinder. Use only 1/4 tsp. of this masala powder for this recipe.
  2.  Heat the coconut oil in a broad non-stick pan & splutter the mustard seeds. Stir in the sliced onions, curryleaves, greenchilly, garlic & ginger. Cook till onions turn golden brown in colour.
  3. Add pepper powder, turmeric powder & chilly powder. Cook for a minute on low heat.
  4. Add the potato, mushroom, cauliflower, beans, peas, tomato & 1 tsp. of salt. Stir fry the veggies on medium high heat for 7-10  minutes. This step is very important.
  5. Add 1 cup of water & bring to a boil. Cover cook on low heat for 12-15 minutes.
  6. Mix the cornflour with the coconut milk & add to the curry. Cook for 5 more minutes.
  7. Finally sprinkle the special masala powder & remove from heat.
  8. Serve hot with bread/appam.
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