A Pukka Curry

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There’s no reason why a good curry can’t be both healthy AND delicious, as this fantastic recipe proves. This Pukka Curry can easily be adapted to incorporate different vegetables, giving you a great base from which to create your own nutritional and warming masterpiece.

4 People
Prepare in
5 minutes
Cook for
20 minutes

What you do

  1. Heat the oil or ghee in a large pan. Fry the cumin, coriander, fennel and mustard seeds on a high heat until brown and releasing a delicious smell. You can add other spices if you like.
  2. Add the ginger and asafoetida, along with the chopped vegetables, and sauté until the vegetables are coated in the spiced oil.
  3. Add a little water, and simmer on a low heat for about 15 minutes or until cooked through.
  4. Add the cumin, turmeric and cinnamon powder to taste.

Note: Any “quick-to-cook” vegetables such as spinach and peas should be added 3 minutes before the end of cooking time. You can also add coconut milk or yoghurt to make a creamier sauce.