Difference between revisions of "Gujarati vegetable curry"

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|title=Gujarati vegetable curry, Indian recipe
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|keywords=#gujarativegetablecurry #curryspicemix #tomatoes #onions #potatoes #corianderleaves #almonds #vegetables #peas #stock #pulaorice
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|hashtagrev=032020
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|description=A spicy, vegetarian curry from Gujarat
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{{Template:CookTools}}
 
{{Template:CookTools}}
 
{{recipesummary
 
{{recipesummary
|Servings = Serves 4
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|TotalCalories = 758
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|PortionCalories = 189
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|DatePublished=3rd November 2012
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|Author=Chef
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|Servings = Serves 4
 
  |Difficulty = 2
 
  |Difficulty = 2
 
  |TotalTime = 40 minutes
 
  |TotalTime = 40 minutes
 
  |PrepTime = 15 minutes
 
  |PrepTime = 15 minutes
 
  |CookTime = 25 minutes
 
  |CookTime = 25 minutes
  |Image = [[Image:Gujarati vegetable curry recipe.jpg|300px|alt=Electus]]
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  |Image = [[Image:Gujarati vegetable curry recipe.jpg|alt=Electus]]
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<span class="review">
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<span class="reviewHeader">
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====Best recipe review====
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</span>
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''<span class="reviewTitle">Vegan & spicy</span>''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span>
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<span class="reviewDesc">Classic Indian curry, thanks Rosemary.</span>
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<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
 
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A spicy, vegetarian curry from Gujarat.
 
A spicy, vegetarian curry from Gujarat.
===Ingredients===
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{{RecipeIngredients
 
{{RecipeIngredients
 
| 60 ml [[Groundnut|groundnut]] or [[Sunflower oil|sunflower oil]]
 
| 60 ml [[Groundnut|groundnut]] or [[Sunflower oil|sunflower oil]]
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| 500 ml or more of hot [[Vegetable stock|vegetable stock]] or water
 
| 500 ml or more of hot [[Vegetable stock|vegetable stock]] or water
 
| [[Coriander leaves]], chopped
 
| [[Coriander leaves]], chopped
 
 
 
}}
 
}}
 
===Method===
 
===Method===
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===Chef's notes===
 
===Chef's notes===
 
Choose a good mix of [[Vegetable|vegetable]] types, such as [[Carrots|carrots]], [[Peas|peas]], [[Beans|beans]], [[Cauliflower|cauliflower]] and [[Aubergines|aubergines]].
 
Choose a good mix of [[Vegetable|vegetable]] types, such as [[Carrots|carrots]], [[Peas|peas]], [[Beans|beans]], [[Cauliflower|cauliflower]] and [[Aubergines|aubergines]].
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{{RecipeLine}}
 
[[Category:Recipes|Gujarati vegetable curry]]
 
[[Category:Recipes|Gujarati vegetable curry]]
 
[[Category:Indian recipes|Gujarati vegetable curry]]
 
[[Category:Indian recipes|Gujarati vegetable curry]]
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[[Category:Vegetarian recipes|Gujarati vegetable curry]]
 
[[Category:Vegetarian recipes|Gujarati vegetable curry]]
 
[[Category:Pan fried]][[Category:Boiled or simmered]]
 
[[Category:Pan fried]][[Category:Boiled or simmered]]
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[[Category:Unusual recipes]]
  
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<!-- footer hashtags --><code 'hashtagrev:032020'>#gujarativegetablecurry #curryspicemix #tomatoes #onions #potatoes #corianderleaves #almonds #vegetables #peas #stock #pulaorice </code><!-- /footer_hashtags -->

Latest revision as of 09:54, 24 December 2021


Gujarati vegetable curry
Difference between revisions of

Best recipe review

Vegan & spicy

4.5/5

Classic Indian curry, thanks Rosemary.

Paul R Smith
Servings:Serves 4
Calories per serving:189
Ready in:40 minutes
Prep. time:15 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012

A spicy, vegetarian curry from Gujarat.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Heat the oil in a large pan to a high temperature.
  2. Add the curry spice mix (1).
  3. Fry for a few seconds until the mustard seeds start to pop.
  4. Add the potatoes, vegetables, curry spice mix (2) and tomatoes.
  5. Cook for 5 minutes, stirring continuously.
  6. Add the hot stock or water, bring to the boil, reduce heat and allow to simmer for 20 minutes. Add more water or stock if necessary.
  7. Serve, garnished with the coriander leaves.

Serving suggestions

Serve with Pulao rice, but leave out the saffron, almonds, sultanas and onions.

Variations

Add a sliced onion and Crushed garlic if you wish (in which case, fry them before you add the other ingredients). However many Indians do not eat onions for religious reasons, hence the use of asafoetida as a substitute.

Chef's notes

Choose a good mix of vegetable types, such as carrots, peas, beans, cauliflower and aubergines.

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#gujarativegetablecurry #curryspicemix #tomatoes #onions #potatoes #corianderleaves #almonds #vegetables #peas #stock #pulaorice
https://www.cookipedia.co.uk/recipes_wiki/Gujarati_vegetable_curry