vegetable curry

Recently I was on Holiday in Nepal and Tibet. Back home I continued preparing curries to keep the Holidayfeeling.

Ingredients:

• 6 tomatoes
• 1 large onion
• 4 cloves garlic
• 20 grams of fresh ginger
• 5 tablespoons olive oil
• 4 medium sized potatoes
• 1 carrot
• 1 red paprika
• 200 gram cauliflower
• 1 or 2 fresh green chillies
• 3 teaspoons ground coriander
• 2 teaspoons cumin
• 1 teaspoon kukurma
• 1 teaspoon massalakruiden
• 1 teaspoon chilli powder
• 2 teaspoons salt
• 2 cups water
• 2 handfuls of fresh coriander

Method:

• Cut the onion, garlic and ginger.
• Cut the tomatoes, carrots, potatoes and peppers into medium-sized pieces.
• Cut the cauliflower into small florets.
• Cut the chilli peppers finely and remove the seeds.
• Mix the spices, except for the masala spices.
• Cut the coriander

• Heat the oil in a wok.
• Let the onion bake a few minutes in the oil, then add the garlic and ginger to it.
• Let it bake a few minutes and then add the spices and not long afterwards the tomatoes.
• If necessary add a little water to the mixture.
• When the tomatoes are cooked mash everything in the blender. Then put it back in the pan.
• Add the potatoes and the rest of the water to the sauce and let it simmer for 10 minutes.
• Then add the other vegetables and green chilli peppers. Let everything boil until the vegetables are tender. If necessary, add some water.
• Add at the end the masala spices and the fresh coriander to the curry.
• Serve with rice.