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Categories > Curries

Date Added 2010-03-18     Times viewed 1764

Vegetable Curry (2)


1 large potato, cut into chunks
120g/4oz runner beans, cut into 2cm pieces
2 carrots, peeled and cut into chunks
60g/2oz button mushrooms, sliced
120g/4oz/1/4 cup fresh or frozen peas
30ml/2 tbsps oil
1 onion, finely chopped
1 clove garlic, crushed
15ml/1 tbsp curry paste
1 green chili, seeded and finely chopped
225g/8oz canned tomatoes and juice
salt & pepper to taste
15g/1 tbsp cornflour/cornstarch mixed with 90ml/6tbsps water
140ml/1/4 pint/1/2 cup vegetable stock

Heat the oil for a minute and stir in the onion. Cook until soft, then add the potato. Cook for 10 minutes at medium heat. Stir in the remaining ingredients and cook on medium heat for another 10 minutes or until the vegetables are tender, and the sauce has thickened.