Vegetable curry

 

Due to the pandemic and also due to various other natural disasters, the cost of fresh produce has skyrocketed.  So certain vegetables such as carrots are really expensive. Nowadays frozen vegetables have become a constant freezer staple in my kitchen.  Instead of buying the expensive ones, I opted to buy a pack of frozen vegetable mix, which cost about 30 Maldivian rufiyaa.

This includes three kinds of vegetables, carrots, peas, and beans.

 I have seen some with broccoli, cauliflower, and carrots. Or carrots, peas, and corn. Most people seem to stay away from frozen vegetables but I feel that in some cases such as broccoli, where the vegetable is almost yellow when it reaches the stores. The frozen vegetables are flash-frozen as soon as they are picked from the fields.

I loved this recipe by Ranveer Brar, where he makes this simple curry of carrots and peas. I felt this would make a nice little side dish to go with any other curry such as kirugarudhiya or dhon riha. 

Yes, it doesn't have any fish of any kind but if you serve it with another curry which has fish or chicken and rice then you get a nice balanced meal.  

So check it out below, I used almost the same recipe, except using tomato paste instead of chopped tomatoes. 

Yield: 2- 4 servings as a side

Author: Nammi

Vegetable Curry

Ingredients

• 250g frozen vegetable mix
• 1 medium onion, chopped
• 1/2 piece ginger
• 1 tomato
• 2-3 chillies
• 1/2 tsp cumin seeds
• 1 tsp ground coriander
• 1/2  tsp dried red chili powder
• 1/4 tsp turmeric powder
• 1/4 piece lime
• salt
• 2-3 tsp oil

Instructions

1. Make a paste with onion, tomato, chillies and ginger using a little water.
2. Heat oil, add cumin seeds,  then once they start to heat up, add the prepared paste and stir fry for a few minutes on medium heat. 
3. Add turmeric, chilli powder, and coriander powder and stir fry for another minute, adding 1/4 cup water.  
4. Add the vegetables then stir to mix, and then cover and cook for 5-10 minutes, stirring occasionally and adding a little water so the curry doesn't dry up and the spices burn. 
5. Taste, add salt and adjust the taste, squeeze in lime juice and then switch off. 

Did you make this recipe?

Tag @chilliesandlime on instagram and hashtag it #chilliesandlime