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Mixed Vegetable Curry

This is a very tasty and healty dish. Though the recipe is simple, It requires careful reading and having everything in place to ease the process. Any recipe is a cinch once you follow direction properly, at least, when you do it the very first time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

  • ½ medium cauliflower
  • ¼ Cup olive oil, oil of your choice
  • ½ medium white onion finely sliced or chopped
  • 4 cloves garlic minced
  • 2 medium potatoes quartered
  • 1 medium carrot Cut in discs
  • 1 teaspoon red chili powder
  • 1 teaspoon corinader powder
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 medium serrano chilies

    seeded and cut in strips

  • ½ red bell pepper

     cored, seeded, and julienned

  • ½ green bell pepper

     cored, seeded, and julienned

  • 1 fresh Zucchini

    ends removed and cut in 2x4 inch size diagonal pieces

  • 1 long, thin eggplant

    ends removed and cut in 2x4 inch size diagonal pieces

  • 1 tablespoon cilantro freshly chopped, divided
  • 1 tablespoon mint freshly chopped, divided

Equipment

  • Cast iron skillet or any bigger size suacepan or even a wok will work

Method
 

  1. Heat oil in a cast iron skillet, and add onion, garlic, potatoes, and carrots. Cook stirring on medium heat making sure not to burn. Add cauliflower and continue to cooking. Stir frequently for even cooking .
  2. Add all the spices, chopped serrano chilies, and ½ tablespoon each of cilantro and mint reserving the other half for garnish. Cook stirring to fry the contents for 1 minute.
  3. Add ½ cup broth, lower heat, cover and cook to get the potatoes fork tender, about 5 to 7 minutes.
  4. Add julienned bell pepper, stir and cook for 2 minutes.
  5. Remove from the heat and set aside. 
  6. Heat enough oil in a fryer or a deep saucepan and deep fry eggplant only about one or two minutes transfer to a well lined sieve to drain. 
  7. In the same oil, after adjusting heat, deep fry Zucchini. Zucchini takes slightly, but only very slightly, longer than eggplant. Alos transfer fried zucchini to another well lined sieve to drain. Season with both salt and pepper taking care not to over salt.
  8. Transfer cauliflower mixture to a serving bowl.
  9. Arrange peppers, zucchini, and eggplant on top for decorative effect.
  10. Serve with white rice, chapaties (Indian tortillas), as a accompaniment to a main meal. 
  11. It is so delicious that it can be enjoyed as is for a snack or as a light meal.

Notes

How to cut cauliflower
Begin by cutting cauliflower in half starting at the top and right through the core. All the florets are attached to the core with their own stems. Use  a pointed knife to remove the florets from the core by cutting them away. you can further cut the florets into desired sized pieces. The core can also be used by thinly slicing it for facilitate the cooking. Remember to add the stem pieces a little before the florets to adjust the cooking time. Also it is important to wash cauliflower core and floret to remove any grit it may have hidden in nooks and crannies before cooking.