Vegetable Curry

This is an easy and tasty way to serve vegetables. Eat this with rice, chapatis or pita bread.

My mother-in-law has taught me a lot of East African cooking which surprisingly we do not eat that often. Previously a vegetarian, I find that it is easy for me to revert to some of these more tasty ways of preparing vegetables.

Chop your vegetables of choice. This time I used eggplant, tomatoes, onion, red and yellow pepper, cauliflower, green peas and lima beans. It is a good idea to steam your cauliflower first before adding. Likewise it is a good idea to quickly fry the eggplant in a bit of oil prior to adding to the curry.

Have ready hot chili peppers, ground cumin, ground coriander, mustard seed, fresh grated ginger and garlic and crushed hot green peppers

Pour a little ghee (okay that is clarified butter but if you don't have any then use a bland flavourless oil) into a frying pan and heat. Drop spices into heated oil, about 1 tbsp each or a wee bit less or more depending on your taste buds. Saute the spices until the mustard seed pops. It is important to fry your spices first for flavour bursting effect!

Add chopped green chili peppers...if you don't like heat...please skip this step..

When a slightly thickened roux has developed add 1 to 1 and a 1/2 can of low sodium chicken broth. Add your tomatoes to get the base of the curry.

On low heat add each of the other vegetables.

If the vegetables are not creating enough of their own moisture to cook keep adding chicken broth a wee bit at a time.

Salt and season to taste. Curry spices should not be added AFTER the main ingredients, although a little touch up is okay. But dry spices added to wet contents make a bitter paste. That is why they are fried at the beginning of the process.

When all the vegetables are cooked through add 1 cup plain yougurt (not vanilla flavoured) Serve and enjoy. Don't overcook.
Serve on rice or with chapatis.