Ingredients
(serve 4)
1 big carrot cut into sticks
225 g cauliflower florets
1 Aubergine cut into chunks
1 tomato cut into quartered
a handful of green peas
5 fresh white mushroom
1/2 cabbage shred thickly
3 big potatoes
1 tbsp red lentils, soak
Seasonings
1 tsp pounded red chilli
5 tbsp curry powder
1 tsp cumin powder
1 tsp coriander powder
salt
Method
1. Peel the potatoes and cut into chunks. Put into a pot of water and boil till cooked. Mash it together with the stock when cool.
2. Rinse the white mushrooms and sliced thickly. Prepared the above vegetables and set aside.
3. Preheat another pot with oil, stir fry the cabbage until it almost limp. Add in the aubergine and carrot sticks. Allow further simmer of 10 minutes.
4. Put in the rest of the ingredients. Add in the seasonings and pour over the mash potato puree. Stir and blend well.
5. Cook the vegetable curry over low heat for 30 minutes or until the vegetables are completely cooked through. Serve hot.
Note: Alternatively you can use frozen cauliflowers instead of fresh. Potato puree instead of coconut milk in this recipe helps reduce calorie and fats.
