4
1 hour (when using Ardmona pre-made Indian Tomato Butter Sauce)
Vegetable Curry
Indian Tomato Butter Sauce:
- 2 tbs butter
- 1 tbs vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 2cm piece ginger, peeled, finely grated
- 2 x 410g cans Ardmona Thick and Rich Basil and Garlic Tomatoes
- 1/3 cup chicken or vegetable stock
- 1/4 teaspoon chili powder (or to taste)
- 1/4 teaspoon onion powder (or to taste)
- 1/3 cup almond meal
- 3/4 cup thickened cream
Vegetable Curry:
- 1 tbs oil
- 2-3 tbs (to your taste) Indian rogan josh curry paste
- 300g diced sweet potato
- 2 cups Ardmona Indian Tomato Butter Sauce (see recipe)
- 2 zucchini, thickly sliced
- 400g can chickpeas, drained and rinsed
- 1 cup frozen green peas
- Basmati rice, to serve
- For vegetarians use vegetable stock in master sauce
Indian Tomato Butter Sauce:
- Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
- Stir in tomatoes, stock, onion powder and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
- Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve
Vegetable Curry:
- Heat oil in a non-stick frying pan over medium heat
- Add curry paste, cook, stirring, for 1 minute
- Add sweet potato, stir to coat in curry paste
- Stir in tomato butter sauce, cover and bring to boil
- Add zucchini and chickpeas. Cover and simmer for 25-30 minutes until veggies are just tender
- Stir in peas, cook for 2 minutes
- Serve with rice
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