Indian Curry Veggie Ground Recipes



HotHuck's Indian Curry Veggie Ground Recipes

 

Potato Vegetable Curry

Makes

6 - 1cup (250 ml) servings

This one-pot meal is full of flavour and nutrition

Ingredients

 
1 pkg   (150 g)  HotHuck’s Indian Curry Veggie Ground
¼ tsp.  (5 ml) cumin seeds (optional)
1 tbsp  (15 ml) vegetable oil
2 c       (500 ml) zucchini & eggplant or other vegetables chopped
2 c       (500 ml) potato,chopped to the same size as the other veggies
1 28 oz  (796 ml) can diced or whole tomatoes with juice
1 c        (250 ml) water

Preparation

Heat the oil in a heavy bottomed pot.  Add cumin seeds and heat until one pops.  Add the eggplant/zucchini and sauté. Add potatoes, diced or whole tomatoes and water. Bring to a boil and continue to cook until potatoes are just tender.  Stir in HotHuck’s Indian Curry Veggie Ground, return to a boil. Cook 5 minutes, stirring often.  Serve garnished with fresh mint, cilantro or parsley. A side dish of diced cucumber with yogurt and mint would go well.

Keema

Makes

6 – ¾ cup (180 ml) servings

A traditional Indian dish that’s quick and easy to make. Serve over rice or with a flatbread such as naan, or even a pita. This curry is also wonderful when wrapped with rice in a tortilla for a filling, healthy meal on-the-go.

Ingredients

 
1 pkg      (150 g) HotHuck’s Indian Curry Veggie Ground.
1 onion diced
1 or 2 garlic clove(s), minced
1 tbsp     (15 ml) ginger, minced
2 tbsp     (30 ml) tomato Paste
2 c           (500 ml) canned diced or whole tomatoes with juice
1 c           (250 ml) water
1 c           (250 ml) frozen green peas

Preparation

Sauté onion, ginger and garlic.  Add  tomatoes, water and tomato paste and bring to a boil. Stir in HotHuck’s Indian Curry Veggie Ground and return to a boil for 1 minute. Reduce to a simmer and continue cooking 4-5 minutes. Blend in green peas a few minutes before serving over rice.