I love making mixed vegetables- it’s hard enough making the kids eat one, let alone a number of them. So most of the time I tend to make dishes in which I put together a variety of vegetables. In this way, I can make the kids have different kinds of vegetables presented in one dish. In fact I have become so used to this that I feel guilty when I make a lone vegetable…it makes me feel that something is missing…
Anyway, I made this soya-mixed vegetable curry for our lunch which I served with warm rotis, which seemed to go down well with everyone. So here goes..
2 handfuls of soya chunks, soaked in hot water till soft
a bunch of beans, stringed and cut into diamonds
2 tomatoes chopped
a handful of peas(fresh or frozen)
1 carrot, scraped and diced
2 potatoes, diced
1 onion, finely chopped
paste of 3 cloves of garlic and 1 inch of ginger
1tsp cumin seeds
1 whole red chilli
1 bay leaf
1 and 1/2 tsp cumin powder
1 tsp turmeric powder
1 tsp garam masala powder
3 tblsp yogurt
Salt to taste
2 tblsp cooking oil
Boil the potatoes, beans and carrots three-fourths of the way and keep aside. Save the stock.
Heat oil in a pan and add the cumin seeds, bay leaf and whole red chilli. When they splutter, add the onions and fry till translucent.
Add the ginger-garlic paste and fry for a few seconds. Add the tomatoes, turmeric and cumin powders and cook till the tomatoes are mushy.
Add the yogurt and stir for a minute. Add the boiled vegetables , peas and the soya chunks and stir for a few seconds. Season with salt.
Add a little of the stock (depending on how you want the gravy to be-I added just enough so that it was not too soupy or too thick), cover and cook till the vegetables are done completely- it should take only a few minutes.