Le Kit Mixed Vegetable Karahi

This Karahi is made using our kit for those wanting a meat free option. The instructions below can be used to replace the recipe card inside the kit.

When cooking a mixed vegetable dish be sure to cut all the vegetable to a similar size. It is also important that you add vegtables in order of cooking time to avoid overcooking some and leaving others underdone. The vegetable below are only one suggestion and this recipe could be made with green beans, mushroom, spinach or even carrot. Choose your preferred combination.


Origin: Inde
Serves: 4
Preparation time: 10 min
Cooking time: 30-40 min
Level of difficulty: Easy
Heat-rating : Mild

Serves4 Origin India
Preparation 10 min Heat rating (Medium)
Cooking 30-40 min Ease (Very easy)
Vegetarian Yes

Ingredients

Indian Karahi Kit
1 small aubergine cut into 3cm cubes
300g pumpkin peeled, deseeded and cubed
200g cauliflower, cut into small florets
3-4 tbsp cooking oil
2 medium ripe tomatoes or ½ tin of tomatoes
1 large onion finely chopped
2 cloves garlic finely chopped
1 tbsp red wine or cider vinegar
50-100ml water
2/3 medium potatoes cubed
frozen peas
½ tsp sugar
A handful of fresh coriander or mint (optional)

Preparation

Heat 2 tbsps cooking oil in a wok or large saucepan over a medium high heat.
Fry the aubergine first allowing them to brown on all sides. Remove from the pan when ready and set aside. do the same with the cauliflower, followed by the the potatoes and the pumpkin. You made need a little extra cooking oil, but do not use too much or else the finished dish may be oily.
Add 1 tbsp of oil to the pan and the contents of Pouch 1 fry for a few seconds
Add the onion and garlic and fry for 5 min, allow to soften and turn golden.
Lower the heat to medium add the tomatoes and the contents of Pouch 2.
Fry for 5-7mins until the tomatoes become mushy and combine completely with the spices until thickened.
Increase the heat and add all the vegtables. Mix together well with the spiced tomatoes. Allow to cook for 5mins. Reduce the heat and season withe salt to taste and sugar, and add 50ml of water.
Cover and allow to cook for 15-20mins or until the potatoes are tender.
If the curry seems too dry, add a more little water (remember that this is a dryish curry not a curry with lots of gravy). Add peas and cook for a further 5-6mins.
Put into a serving dish and sprinkle over the contents of Pouch 3 along with fresh mint or coriander. Serve with basmati rice of naan bread.

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