Servings per package:
Coriander Seed, Turmeric, Cumin Seed, Fenugreek Seed, Green Cardamom Seed, Chilli Powder, Black Pepper, Cinnamon, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg
- 4 tbsp butter/ghee (60 g)
- 1 tsp mustard seed (optional)
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp ginger, finely chopped
- 1 chilli/capsicum sliced (optional)
- 2 tbsp South Indian Vegetable Curry Masala
- 1 kg (2.2 lb) mixed vegetables
- 1 tsp salt or to taste
- 1 cup coconut cream
- 1 cup water or tin tomatoes
Melt the butter in a large saucepan. When hot, add the mustard seeds – these should start to pop straight away. Then add the onion, garlic, ginger and chilli. Sauté until the onion is soft. Lower heat, add the South Indian Vegetable Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the vegetables and stir, mix in the salt, coconut cream, water or tomatoes. Cover and bring to the boil then simmer for 30 minutes or until the vegetables are cooked. Take the lid off and reduce the liquid until thick.
Suggested vegetable combinations: carrots, cauliflower, potatoes, sweet potatoes, eggplant, beans, tomatoes, pumpkin and peas.
This blend is excellent used with any meat, seafood, vegetables or lentils except for beef. You may also exchange the coconut cream and substitute with yoghurt, water, tomatoes, sour cream, cream or carnation milk, if desired.