Oil for frying
1 large onion, sliced
2cm piece ginger, grated
3 cloves garlic, crushed
½ tsp turmeric powder
1 Tbsp (15ml) garam masala
1 Tbsp (15ml) mild curry powder
3 large tomatoes, chopped
4 potatoes, peeled and sliced into even-sized chunks
1 cup (250ml) vegetable stock
1 packet extra fine green beans
2 packets (400g each) PnP mixed vegetables
¼ cup (60ml) cream
2 tsp (10ml) sugar
3 Tbsp (45g) butter
Salt and milled pepper
Fresh coriander for garnish
1 packet (8) PnP Rotis
Heat a glug of oil in a large saucepan and fry onion until golden.
Add ginger, garlic and spices, and cook for a minute.
Add tomatoes, potatoes and stock and bring to a simmer for 15 minutes or until potatoes are just tender.
Stir through remaining ingredients and cook for a further 10 minutes or until vegetables are cooked, but still crunchy.
Serve curry warm with rotis and fresh coriander.
Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.