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This creamy vegetable curry is unlike any curry I have eaten. It’s very unusual to have curry with cream, but just the right amount really elevates the dish. This curry is inspired by a vegetable curry I ate in London at a vegetarian restaurant.
What I love about this dish is that you can pretty much add any of your favourite veggies. I added what I could remember: spinach, potatoes, and carrots, which were quite pleasant to have in a curry. The only thing I left out, as I did not have it, was sweet corn.
Give it a try if you love a good veg curry.
INGREDIENTS
- 1/2 Teaspoon Cumin Seeds
- 1/4 Teaspoon Mustard Seeds
- 1 Green Chilli
- 1 Red Dried Chilli
- 1 Small Onion, Diced Fine
- 1 Heaped Teaspoon Garlic
- 10 – 12 Curry Leaves
- 1/4 Teaspoon Turmeric
- 1/4 Teaspoon Dhania Jeera
- 3 Teaspoon Mauritian Masala
- 2 Potatoes, Cut In Cubes
- 100g Spinach
- 2 Carrots, Sliced
- 1/2 Head Of Broccoli
- Salt
- 1/2 Cup Cream
- 1 Teaspoon Of Kasuri Methi (Dried Fenugreek Leaves)
- Fresh Coriander
METHOD
- Heat oil in a pot, add mustard seeds and cumin seeds. Once the seeds start to sizzle and sound as if they are going to pop, add in a green chilli, a red dried chilli, diced onions, and crushed garlic. Cook until the onions are translucent.
- Add in a few curry leaves and the ground spices. Let this cook for a couple of minutes.
- Add in the potatoes and allow them to cook for 10 minutes with the lid on.
- Add the spinach and cover with the lid so it can steam and wilt. Once the spinach has started to wilt, add in the sliced carrots and mix everything together.
- Add the broccoli and allow it to steam for a few minutes, stirring it in. Once the broccoli has steamed, mix it into the curry.
- When the potatoes are almost done, pour in the cream and allow the curry to simmer on low.
- Take a teaspoon of kasuri methi, rub it into your palms, and drop it in.
- Lastly, top the curry with fresh coriander and serve.
This curry is best enjoyed with fluffy basmati rice or some warm fresh roti’s.
