Vegetable Patch Curry

The courgette curry posted yesterday went down well and as I don't fancy curry two nights on the trot I will make this one and freeze it for another day.

Ingredients for the Sauce

5 tbsp sunflower oil or ghee if you have some in the fridge

2 teasp mustard seeds

1 teasp fenugreek seeds

3 fresh green chillies, deseeded and thinly sliced

1 handful of curry leaves

2 thumb sized pieces of fresh ginger, peeled and coarsely grated

2-3 onions, peeled and finely chopped

1 teasp chilli powder

1 teasp turmeric

6 juicy tomatoes, chopped

400ml tin of coconut milk

Salt to taste.

Vegetables

I'm using up the veg from the garden, about 800g - 1kg  of mixed vegetables, chopped potatoes, courgettes, carrots, onions, runner beans, broad beans, spinach, fennel etc.  Any combination you fancy will do. 

Method

Heat the oil in the pan and when hot add the mustard seeds.  Once they have popped then add the fenugreek seeds,  green chillies, curry leaves and ginger.   Stir and cook for a few minutes.  Add the chopped onions and continue to cook for another 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.  Add the chopped tomatoes and cook for a couple of minutes then add about 150-200 mls water and the coconut milk.  Simmer for 5 minutes until it has the consistency of double cream, then taste and season carefully with the salt.  This is the basic sauce.

Then add all the vegetables to the sauce at the beginning when you add the onions.  Cook as normal and simmer until tender.  Garnish with a generous helping of fresh coriander leaves.  I will serve it with boiled basmati rice and chapatis.