Mustard Vegetable Curry Recipe
The Mustard Vegetable Curry is made from a delicious blend of Dijon Mustard, mixed vegetables and a subtle set of ingredients like cumin, chilli, and coconut milk. The dijon mustard and the coconut milk make a delicious and unique combination for a curry, making it perfect to be served along with a crusted bread or even steamed rice or tawa paratha for dinner.
Ingredients
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2 teaspoons Oil
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1 teaspoon Cumin seeds (Jeera)
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2 cloves Garlic
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grated
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2 Onions
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finely chopped
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1 teaspoon Red Chilli powder
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1/2 teaspoon Turmeric powder (Haldi)
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120 ml Coconut milk
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1 cup Vegetable stock
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2 tablespoons Dijon Mustard
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2 Carrots (Gajjar)
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cut into rounds or lengthwise of 1 inch thickness
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5 to 6 Green beans (French Beans)
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cut into 1 inch pieces
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steamed
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1/4 cup Green peas (Matar)
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steamed
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2 Potatoes (Aloo)
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boiled and diced small
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Salt
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to taste
Instructions
Step 1
To begin making the Mustard Vegetable Curry Recipe, we will first have to steam the vegetables and keep them ready You can use a steamer or a pressure cooker to cook the vegetables
Step 2
Potatoes take a longer time to cook, so I suggest you cook them separate from the beans, carrots and peas
Step 3
To begin making the curry base; heat a teaspoon of oil in a pan on medium heat
Step 4
Add in the cumin seeds, garlic and onion and saute on medium heat until the onion has turned light pink and translucent
Step 5
Once the onions are ready; add in the turmeric powder, chilli powder and stir for a few seconds
Step 6
Finally add in the coconut milk, the vegetable stock and the dijon mustard
Step 7
Add in the salt and check the spice and salt levels
Step 8
Adjust to suit your taste
Step 9
Finally stir in the steamed vegetables; turn the heat to low, cover the pan and simmer the curry 3 to 4 minutes
Step 10
Turn off the heat and the Mustard Vegetable Curry is ready to be served
Step 11
Serve the Mustard Vegetable Curry hot with steamed rice or tawa paratha for dinner