Madras Vegetable Curry

Ingredients

• Curry Powder
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tsp black peppercorns
• 1 tsp fennel seeds
• 1 tsp black mustard seeds
• 3/4 tsp fenugreek seeds
• 1/2 cinnamon stick
• 3 cardamom
• 1 bay leaves
• 1/2 star anise
• 1 tsp turmeric powder
• 2 tsp Kashmiri chilli powder
• 4 curry leaves (optional)
• Stew
• 2 tbsp oil
• 4 cloves
• 4 cardamom
• 1 cinnamon stick
• 2 bay leaves
• 1 cup onion (finely diced)
• 1 tsp garlic (minced)
• 1 tsp ginger (grated)
• 2 tbsp Madras curry powder
• 1 tsp garam masala
• 1/2 tsp Kashmiri chilli powder (optional)
• 2 cups tomatoes (finely diced)
• 1 cup potato (diced)
• 1 cup carrot (diced)
• 1 cup pumpkin (diced)
• 1 cup cauliflower
• 3 cups coconut milk
• 1/2 cup peas (fresh or frozen)
• 1 tsp salt (to taste)

Instructions

1. 1

   --- Steps ---

2. 2

   Dry roast all whole spices for the curry powder separately, combine with powdered spices in a blender & process till smooth.

3. 3

   Heat oil in a large pot over medium high.

4. 4

   When oil is hot, add whole spices & fry for 1 min.

5. 5

   Add onion, garlic & ginger, cook till onion turns translucent.

6. 6

   Add curry powder, garam masala, chilli powder (if using) & cook for 1 min.

7. 7

   Add tomatoes, cook for 5 mins or until tomato starts to break down.

8. 8

   Add potatoes & pumpkin, cook for 5 mins & add carrots.

9. 9

   Add coconut milk, bring to a boil, lower heat & simmer for 10 mins.

10. 10

    Add cauliflower & salt, cook for 5 mins & add peas.

11. 11

    Taste to adjust seasoning & continue cooking until vegetables & gravy has reached desired consistency.

12. 12

    Serve with carbs of choice.