Go Back
–+ servings
Print Recipe
No ratings yet

Durban Mixed Vegetable Curry

Delicious mixed vegetable curry cooked the Durban way. Full of flavour and delicious
Prep Time20 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: durban curry, mixed vegetable curry, spicy mixed vegetable curry
Servings: 4

Ingredients

  • 1&1/2 tbsp butter ghee
  • 1 cinnamon stick
  • 2 bay leaf
  • 1 star aniseed
  • 2 cardamom pods
  • 1 onion finely chopped
  • 1 sprig curry leaf
  • 1 tspn ginger/garlic paste
  • 1/2 tspn turmeric
  • 1/4 tspn ground fennel
  • 1/2 tspn garam masala
  • 1&1/2 tbsp masala
  • 1 green chilli
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 cup chopped green beans
  • 1/2 cup chopped carrots
  • 1 cup cauliflower
  • 2-3 small potatoes cut into fours
  • 2 roma tomatoes skin removed and blended
  • 2 cups water or less
  • salt

Instructions

  • Heat butter ghee and add cinnamon, cardamom, bay leaf, star aniseed
  • Once the whole spices are fragrant add the onion and curry leaf
  • Sauté until the onion is slightly brown
  • Add ginger/garlic paste and fry for a minute
  • Add masala, turmeric, fennel, cumin, coriander and garam masala. Cook for 2-3 minutes into a thick paste. Add more water if required. Add the tomatoes and allow it to cook for 5 minutes
  • Add vegetable, except the peas and sauté for 5 minutes with the lid open, on low heat
  • Add the tomatoes. Cover and cook for 5 minutes
  • Add a cup of water and allow the curry to simmer until the vegetables are cooked and tender. Add more water if required. Gravy should be thick when curry is cooked.
  • Garnish with coriander

Notes

  1. If you are using different vegetable you can add them at different stages of cooking. Add the vegetables that take longer to cook at the start of cooking and the vegetable that cook fairly quickly towards the end of cooking
  2. Do not add all the water at once, you can add as you go along as you do require a thick gravy. 
  3.  You can use vegetable oil as a substitute for the ghee. If using oil you can use about 2 tablespoons
  4. Adjust the amount of masala according to your preference. If you do not have masala you can use chilli powder and adjust according to your taste
  5.  You can serve the curry with roti, rice and also perfect for a bunny chow
  6. There are some that prefer dried fish/snoek in this curry. If you adding some you will need to soak the fish in some warm water for a few minutes (to get rid of the saltiness) and add it when frying the onion. Proceed to cook the curry following the steps above
  7. To speed up the cooking process you can steam your veggies until slightly tender and then add it to the curry sauce.