Creamy Mixed Vegetable Curry

This is a simple creamy spicy curry that is mild enough for children to eat while yet being flavourful. It's an aromatic vegetarian curry with mixed vegetables cooked in a creamy coconut sauce garnished with fresh coriander leaves. You can use any vegetables you choose in this curry.

Creamy mixed vegetable curry

Ingredients

1kg mixed vegetables of your choice

1 teaspoon mustard seeds

1 teaspoon coriander powder

1 teaspoon Garam masala

1\2 teaspoon cumin powder

1 teaspoon Kashmiri chilli powder

1 teaspoon salt

1 teaspoon chilli powder

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 tablespoon Rosie’s own curry masala

5 garlic sliced

2 tablespoons fresh ginger

3 fresh chillies (optional)

3 onions sliced

4 spring onions

400ml voconut milk

200g butter beans

2 tablespoons cooking oil

Handful of fresh coriander leaves

Method

1. If you're using potatoes and carrots, boil in a pan until cooked.

2. In a separate pan pour 2 tablespoons of cooking oil. Add you mustard seeds leave until the mustard seeds pop in the oil, then add your sliced onions spring onions, garlic, fresh chillies and ginger to the pan and sauté until golden brown.

3. Add your vegetables cook half way then add all your spices and salt and stir well until the spices coat the vegetables.

4. Pour the coconut milk into the pan and stir well, add your butter beans.

5. At this point add your cooked potatoes and carrots and mix well, let it simmer for 10 minutes..

6. Garnish with fresh coriander and serve with rice. Enjoy!