Name Aviyal vegetable curry

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Aviyal-vegetable-curryIngredients:
* 2 x 15ml spoons (2 tablespoons) oil
* 25g (1 oz) Stork margarine
* 1 large onion, peeled and chopped
* 1 clove garlic, peeled and crushed
* 5cm (2 inch) piece of fresh root ginger, peeled and very finely chopped
* 1 small chilli, very finely chopped
* 2 x 5ml spoons (2 teaspoons) salt
* 2 x 5ml spoons (2 teaspoons) turmeric
* 2 x 5ml spoons (2 teaspoons) cumin seeds, crushed
* 2 cardamom pods, skinned and seeds crushed
* 1 x 15ml spoon (1 tablespoon) ground coriander
* 575ml (1 pint) water
* 2 carrots, peeled and sliced
* 1 medium-sized potato, peeled and diced
* 225g (8 oz) cauliflower florets
* 1 small aubergine, sliced
* 1/2 red pepper, de-seeded and sliced
* 1/2 green pepper, de-seeded and sliced
* 25g(1 oz) sultanas
* 1 eating apple, peeled and chopped

1. Heat the oil and Stork in a large saucepan over a moderate heat Add the onion, garlic, ginger and chilli, saute for 5 minutes.
2. Add the spices and cook for 1 minute.
3. Gradually add the water and cook the carrots and potato for 10 minutes.
4. Add remaining vegetables and sultanas and cook for a further 15-20 minutes until the vegetables are tender but not soft.
5. Add the apple about 2 minutes before the end of the cooking time. Serve on a bed of rice, accompanied by bowls of coconut, sliced banana, chutney, pickles, poppadums and chapatis.

Serves: 4
Preparation time: 25 mins
Cooking time: 30 mins

Microwave Instructions
1. Place oil and Stork in a large microwave-proof bowl and heat on HIGH for 30 seconds. Add onion, garlic, ginger and chilli, cover and cook on HIGH for 3-4 minutes.
2. Add spices and cook for further 1 minute.
3. Gradually add the water and add carrot and potato. Cover and cook for 8-10 minutes stirring halfway through until almost tender.
4. Add remaining vegetables and sultanas, cover and cook for a further 4-5 minutes.
5. Add apple and cook for a further 1 minute. Check that all vegetables are tender.

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