This simple mixed Vegetable Curry is a very quick and fast thing to whip up and can go rice, Roti etc. It requires very minimum ingredients. I added Cashew and Grated Coconut to make it a very rich and tasty dish.
Carrots (cut into pieces) – ½ cup
Cauliflower Florets – ½ cup
Fresh or Frozen Peas – ½ cup (If frozen, defreeze them)
Oil – 2 tbsp
Cumin Seeds – ½ tsp
Ginger Garlic Paste – 1 tsp
Small Sized Onion – 1 (cut into small pieces)
Large Tomato – 1 (Cut into fine pieces)
Coriander Seed Powder – 1 tbsp
Red Chilli Powder – ½ tsp
Turmeric Powder – 1 small pinch
Salt – to suit taste
Cashews – 10 to 12
Grated Coconut – 2 tbsp
Finely Chopped Coriander Leaves – 1 tbsp
Wash and rinse the Vegetables and parboil them. Keep aside.
Heat the Oil in a pan. Crackle Cumin Seeds. Add Onion and Ginger Garlic Paste. Sauté those till the Onion become translucent.
dd finely chopped Tomatoes. Cook them for 2 to 3 minutes.
Add Coriander Seed Powder, Red Chilli Powder, Turmeric Powder and Salt. Cook till the Tomatoes become mushy.
Add the boiled Vegetables and the Cashew Nuts. Cook them for 2 minutes.
Add a cup of water. Allow them to come to a boil.
Simmer them for 4 to 5 minutes.
Add grated Coconut and chopped Coriander Leaves. Stir them well.
Transfer to a serving bowl.