Vegetable Curry – Bar & Kitchen
Top Tip

Vegetable Curry

Food Main Courses Quick Meals Dairy-free Gluten-free Vegan Vegetarian
Incredible Edible, Todmorden
1 onion
4 tbsp (130ml) sunflower oil
2 - 3 tomatoes
1 pepper, any colour
1 aubergine
1 medium potato
1 green chilli
1/2 - 1 heaped tsp of chilli, to taste.
1/2 tsp of turmeric
1/2 tsp ground coriander
1 tsp ground cumin
1/2 bulb garlic
Thumb-size piece of fresh ginger
Salt to taste
  1. Slice onions and fry with salt in oil until brown
  2. Chop tomato and mix with spices
  3. Soak rice for 10 minutes
  4. When onions have browned, add tomato and spice mixture
  5. Chop aubergine, pepper and potato. Add to onions
  6. Chop green chilli into pieces, add to pan
  7. Stir contents of pan on medium heat
  8. Cook for another 5-10 minutes
  9. When cooked, sprinkle with fresh coriander and serve