Mixed vegetable curry

I realized recently that I am quite possibly irrevocably infatuated about food forever. The minute I decide I am going to go on a juice fast, the smell of the parotta kadai korma beckons me, I notice a lot of just-what-I’ve-been-looking-for recipes on Instagram/in my inbox, I am beset by a sudden desire to cook everything and my mother arrives with a dabba of vazhaipoo vadai. How does she know?

Mixed vegetable curry

I saw someone on facebook who had lost a lot of weight. Lots of eager fat friends asked him how he’d done it in the comments. Many other fat but shy friends didn’t ask but went through the comments to find out the secret. He had been on a diet of just fruits and fruit juices for 2 months. Wow. I thought I could do that. 2 months would be brutal. Maybe 10 days or a week. I could see how much I lost and then do it again after a break. Now go back and read the 1st paragraph.

Mixed vegetable curry

It’s like the whole world is conspiring to keep me fat.

Mixed vegetable curry

If you’re still eating healthy, do give this mixed vegetable curry a shot. It’s light and creamy and beautiful with phulkas or crusty bread even. You can use any combination of vegetables. Everything goes. It’s a king of clean- your-fridge kind of recipe.  

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Mixed vegetable curry
Creamy, veggie-packed curry to sop up with your favourite bread!
Instructions
  1. Bring a large pot or saucepan of water to a boil. Tip in the baby potatoes and baby corn. Boil for 8-10 minutes or until the potatoes are fork tender but not mushy. Switch off and drain the excess water and wash the vegetables in cold water. Drain and set aside.
  2. To an iron pan, pour oil. Add the sliced onion and capsicum and fry for 2 minutes. Remove the fried onion and capsicum to a plate. To the same pan, add the pureed tomato and all the spice powders and cook until the raw tomato smell goes away – 5 minutes. Add the cooked baby potato and baby corn to the pan. Mix well.
  3. Pour the milk into the pan and mix well. Add green peas to the pan. Lower heat, cover and cook for 10 minutes or until the sauce has thickened slightly. Sprinkle kasoori methi and sugar. Mix well. Taste and adjust seasoning. Simmer for a min. Switch off. Serve with phulkas or crusty bread. Enjoy!
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