Vegetarian Curry
Prep:  15 minutes
Cook:  40 minutes (when using pre-made Indian Tomato Butter Sauce)
Serves:  4
Average: 4.2 (10 votes)
Difficulty:
Cuisine:
Saved:
Asian
373
Recipe by: Ardmona
Make a batch of Ardmona's Indian Tomato Butter Sauce recipe. Use a portion to create this nourishing vegetarian curry packed full of flavour. Save the rest for other incredible Ardmona recipe ideas like BBQ Lamb and Spinach Salad or Butter Chicken Made Easy
Credit: Whisk Media Group
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Vegetarian Curry
Ingredients:
Indian Tomato Butter Sauce
Method:
  1. Heat oil in a non-stick frying pan over medium heat
  2. Add curry paste, cook, stirring, for 1 minute
  3. Add sweet potato, stir to coat in curry paste
  4. Stir in butter sauce, cover and bring to boil
  5. Add zucchini and chick peas. Cover and simmer for 25-30 minutes until veggies are just tender
  6. Stir in peas, cook for 2 minutes
  7. Serve with rice
Tips & Hints:
  • For vegetarians use vegetable stock in master sauce
Indian Tomato Butter Sauce
  1. Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
  2. Stir in tomatoes, stock and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
  3. Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve
Tips & Hints:
  • Indian Tomato Butter Sauce: Prep: 10min, Cook: 30min, Makes 4.5 cups
  • This Vegetable Curry recipe only requires 2 cups of the Tomato Butter Sauce. Leftover sauce can be used for other great Ardmona recipes such as BBQ Lamb & Spinach Salad or Butter Chicken Made Easy
  • If freezing sauce, do not add cream. Instead, add the cream once defrosted and sauce is reheated
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