Vegetable Curry III RecipeOrigin: Britain Period: Traditional |
|
Today, most of us would not recognise this as a 'proper' curry in that there is very little that is either Indian or authentic about it. However, 'curried' dishes have been a feature of British cuisines since at least the 1750s and this represents a classic example of the genre dating from the 1920s. I have simply substituted fresh vegetables for the tinned ones found in the original recipe. Ingredients:
2 onions, finely sliced 
Vegetable Curry III Preparation:Method:Melt the 2 tbsp butter and olive oil in a pan and when foaming stir in the potatoes, carrots and turnips. Stir to coat then cover the pan and sweat gently for about 10 minutes before stirring in the mushrooms, peas, fine beans and bell pepper. Add a little more oil, if necessary, then cover the pan and sweat for a further 8 minutes. Take off the heat and set aside. Melt the 60g butter in a second pan then fry the onions and garlic for about 8 minutes, or until golden. Stir in the curry powder and seasonings and fry for about 2 minutes, or until aromatic. Now add the tomatoes and coop for about 6 minutes, or until they break down then add just enough water to form a thick gravy. Turn the cooked vegetables into the pan and bring the mixture to a simmer. Cook until the vegetables are heated through then serve hot on a bed of rice. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Vegetable Curry III to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Stews... More recipes for Curry... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with vegetables and spices as primary ingredients: Sicilian Baked Fish Rhubarb and Pork Chop Casserole Kerrie-aartappels en Uie Sage and Onion Stuffing Crockpot Apple and Brown Sugar Corned Beef Hammelsuppe Ginger Nuts Gigantes Plaki Clear Celery Soup Zhoug Beef Strips in a Whisky Sauce Onion Savoury Prudhomme's Cajun Seasoning Mix Pakoray Cocoa Nib and Currant Rugleach Alexanders à la Polonaise Tomato and Bladderwrack Sauce Mauby Crockpot Carne Gisada Spring Vegetable Casserole with Rosemary and Chives Creamed Plantain and Ham Pasta and Sausage Soup Psarossoupa Avgolemno Mushy Peas Red Tomato Chutney Salate me Vrasta Lahanika Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
