Veggie Curry

Related event: Bangladesh Cooking Lesson

Veggie Curry

Adapted by Chef Christina Reimer
Cuisine Bangladesh
Servings 4 people

Ingredients
  

  • 4 to 6 cups of mixed veggies cut into bite size pieces
  • 6 to 8 plump garlic cloves peeled
  • 2 tbs ginger paste I use fresh ginger–peel the ginger, cut in small pieces, add a bit of water, and grind in the food processor to make the paste
  • 2 to 3 Roma tomatoes
  • 1 to 2 tbs tomato paste
  • 1 1/2 tsp cumin seeds
  • 1/4 cup canola oil
  • 2 onions (white) pureed into a paste in food processor
  • 3 tsp paprika
  • 1 tsp chilli powder
  • 3 tsp coriander powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1 tsp garam massala
  • salt
  • 1 tbs rice vinegar
  • 1/2 cup cream

Instructions
 

  • Puree the garlic, ginger, tomato, tomato paste and cumin seeds in a blender. Set aside.
  • Heat the oil in a cooking pot and fry the onion paste till lightly colored.
  • Add the chili powder, coriander, turmeric, cumin and garam masala powder.
  • Stir continuously for 1/2 a min to a min.
  • Add 1/4 cup water and stir well.
  • Saute for a min and two.
  • Add the tomato mixture and saute for 2-3 min.
  • Add the veggies and 1 1/2 tsp salt.
  • Saute for couple of minutes and add 3 to 4 cups of water.
  • Cover and boil till veggies are tender.
  • Add the vinegar and boil for 5 more min.
  • Stir in the cream.
  • Cook for another 5 min.
  • Check to see if more salt is needed.
  • Serve warm over rice.