Author Topic: Vegetable Curry  (Read 14033 times)

Offline Lucyluu

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Vegetable Curry
« on: March 15, 2014, 11:44:23 pm »
Vegetable Curry

Serves 4

Ingredients
1 onion rd
30 grams of EVOO
1 tablespoon Curry powder (home made of course)
1 tablespoons flour
1 cups water
2 tablespoons stock paste
1 carrot diced
1 zucchini diced
handful of fresh green beans cut into about 2.5cm pieces
2 medium potatoes diced
and 1 tomato diced

Method
Chop onion on speed 5 for 5 seconds add EVOO and curry powder.
Cook on 100 for 4 minutes speed 1 to 1 .
Add flour and cook a further 1 minute on 100 speed 1.
Add water and stock paste, place butterfly in jug and add vegetables.
Cook on 100 for 16 to 18 minutes speed 1 reverse.
Serve with couscous or rice.
Adapted from Cookery the Australian Way.
« Last Edit: March 16, 2014, 12:50:30 am by judydawn »
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Offline judydawn

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Re: Vegetable Curry
« Reply #1 on: March 16, 2014, 12:52:21 am »
This sounds nice Lucyuu.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline judydawn

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Re: Vegetable Curry
« Reply #2 on: October 04, 2014, 03:45:53 am »
Well, I said it sounded nice and it certainly tastes as good as it sounds Lucyluu. I made this with a crisper clean out so I added asparagus, broccoli and some roasted parsnip. I only used 2 tsps curry powder, used 1 tbspn tomato paste instead of the tomato, I'm out of VSC at the moment so used chicken stock, added 1/2 cup more water because of the extra vegies (probably wasn't necessary but I cooked some pasta and added that the next day to take up the extra liquid due to the fact I missed the line with the potato on it and it was a bit runny :-))).  I loved it, thanks for converting this recipe.

Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Vegetable Curry
« Reply #3 on: October 04, 2014, 09:58:01 am »
I have all these ingredients and a tin of chick peas. It may be tomorrow nights dinner.
May all dairy items in your fridge be of questionable vintage.

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Offline Lucyluu

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Re: Vegetable Curry
« Reply #4 on: October 14, 2014, 01:53:04 am »
Hi Judy I'm glad you liked it.
 This does have a lot of sauce but we like it that way we stir through the rice or couscous and that thickens it up considerably.
You could add some extra veggies or just use one cup of water instead of one and a half. And cookie I have added chickpeas on a few occasions and they make a really nice addition.
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Offline mab19

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Re: Vegetable Curry
« Reply #5 on: March 30, 2015, 07:03:42 am »
I made this for tonight's dinner and  added a few more vegetables and a bit of grated ginger.   It's very nice.
The  man who said it can't be done should not interupt the woman doing it.

Offline Delightful Den

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Re: Vegetable Curry
« Reply #6 on: August 18, 2015, 12:58:08 pm »
I made this tonight for lunches this week. I couldn't get a zucchini so I used eggplant instead.  I am very pleased with the result. :D


Offline cookie1

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Vegetable Curry
« Reply #7 on: October 31, 2015, 12:13:23 pm »
We had this for dinner tonight. I added a tin of chick peas. It was delicious.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Katiej

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Re: Vegetable Curry
« Reply #8 on: October 31, 2015, 11:02:35 pm »
That looks nice Cookie.
Katie from Adelaide, SA

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