Food Preserving

You try your best, but sometimes things don’t work out. After making our ‘Indian Style Veggie Curry’ for a while, I still enjoyed it but Linda went off it. It takes a bit of work so I was not going to make it just for me. I thought I would try a different approach and handed some of our curry type cookbooks to Linda and asked her to pick one she would like. She picked this one.

My initial thoughts were not positive, but I made it and…..wow! It was really good! I usually make it to the following recipe and also make a load of rice cooker biryani at the same time. For the two of us it makes enough for two meals each so I save the leftovers and it gives me a night off from cooking, and a good feed as well.

In the book it was listed just as a mixed vegetable curry but due to the fact that it has most of the spices are added in seed form, at our place it is known as the Seedy Curry.

Ingredients

600gms or so of veg cut up in roughly 1cm - 2cm cubes, depending on what you have in the garden and/or fridge. We use a mix of potatoes, sweet potatoes, carrot, cauliflower, zucchini, beans (cut to 2cm or so), peas, broccoli etc.
Vegetable oil   2 tablespoons
Cumin seeds  2 teaspoons
Mustard seeds  1 teaspoon
Onion seeds  1 teaspoon
Turmeric  2 teaspoons
Crushed garlic   3 cloves
Curry leaves   10 – 12
Salt    ½ teaspoon
Sugar   1 teaspoon
Greek yoghurt   300 mls (premixed with 2 tsp of cornflour)

Method

1. steam the veg for 20 minutes or until just tender.
2. measure out the seeds, garlic and curry leaves into a small bowl.
3. when the veg is ready, add the oil to a frying pan, (ours is 32cm but you could get by with one a bit smaller) and heat to medium.
4. Add the contents of the bowl to the frying pan and cook until the garlic is golden brown.
5. reduce the heat and fold in the vegetables, sugar and salt, ensuring th veg are coated with the curry spice mix.
6. add the yoghurt to the pan and fold to coat the veg, reheat and serve immediately.

Note that the seeds, garlic and curry leaves making up this curry can be grown at home, depending on your climate, and the yoghurt can also be made at home, adding an extra dimension of satisfaction when you serve it up to your family.