Vegetable Curry

08 January 2007


  • 2 cloves garlic (peeled and chopped finely)
  • 1 onion (chopped)
  • 8oz (225g) mushrooms (chopped)
  • 4oz (110g) cauliflower (in small florets)
  • 1 red or green pepper
  • 1 teaspoon chopped ginger
  • 400g tin of chopped tomatoes
  • 1 teaspoon cumin
  • 1 small red or green chilli, chopped (remove seeds for a milder curry)
  • 1 teaspoon turmeric
  • Half a teaspoon garam masala
  • Handful of chopped coriander to finish
  • Salt and pepper to taste


  1. Heat a small amount of oil (about 2 teaspoons) and gently fry the garlic and chopped onions until they are soft.
  2. Add mushrooms, pepper and cauliflower and fry slightly.
  3. Add the ginger, tomato and all of the spices, stir well cover and allow to simmer for about 15 minutes or until the vegetables are soft.
  4. Season to taste add a handful of chopped coriander. Stir and serve.


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