Madras Vegetable Curry

Madras Vegetable Curry Ingredients

Curry Powder1 tbsp coriander seeds1 tbsp cumin seeds2 tsp black peppercorns1 tsp fennel seeds1 tsp black mustard seeds3/4 tsp fenugreek seeds1/2 cinnamon stick3 cardamom1 bay leaves1/2 star anise1 tsp turmeric powder2 tsp Kashmiri chilli powder4 curry leaves (optional)Stew2 tbsp oil4 cloves4 cardamom1 cinnamon stick2 bay leaves1 cup onion (finely diced)1 tsp garlic (minced)1 tsp ginger (grated)2 tbsp Madras curry powder1 tsp garam masala1/2 tsp Kashmiri chilli powder (optional)2 cups tomatoes (finely diced)1 cup potato (diced)1 cup carrot (diced)1 cup pumpkin (diced)1 cup cauliflower3 cups coconut milk1/2 cup peas (fresh or frozen)1 tsp salt (to taste)

Steps

Dry roast all whole spices for the curry powder separately, combine with powdered spices in a blender & process till smooth.Heat oil in a large pot over medium high.When oil is hot, add whole spices & fry for 1 min.Add onion, garlic & ginger, cook till onion turns translucent.Add curry powder, garam masala, chilli powder (if using) & cook for 1 min.Add tomatoes, cook for 5 mins or until tomato starts to break down.Add potatoes & pumpkin, cook for 5 mins & add carrots.Add coconut milk, bring to a boil, lower heat & simmer for 10 mins.Add cauliflower & salt, cook for 5 mins & add peas.Taste to adjust seasoning & continue cooking until vegetables & gravy has reached desired consistency.Serve with carbs of choice.