Indian

Mixed vegetable curry with paratha bread

Name: Opel Kahn's vegetable curry recipe
Yield: 6
Cuisine: /indian
Ingredients: 100ml vegetable oil; 20.00 ml black mustard seeds; 1/2 tsp ground turmeric; 1/2 tsp sweet paprika; 1/2 tsp cumin; 1/2 tsp nigella; 1/2 tsp fennel seeds; 650g cauliflower; 500g peeled kent pumpkin, cut into 2cm cubes; 2 (250g total) potatoes, peeled, cut into 2cm pieces; Coriander sprigs, to serve; 300g plain flour; 35g ghee, melted, plus extra, to brush and cook

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Mixed vegetable curry with paratha bread

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by delicious. team

delicious. team

Jul 18, 2024

Opel Kahn's easy mixed vegetable curry is your next recipe to master, featuring warm and soft paratha bread to dip into the aromatic sauce for a bit of extra comfort. Perfect for vegetarians, this simple and hearty curry is sure to keep you warm through winter with a generous selection of spices to keep a little fire burning in your belly. There's an easy paratha recipe included, but if you need to save time, you can always use store-bought paratha or other flatbread instead.

This recipe is by Opel Kahn.

100ml vegetable oil
1 tbs black mustard seeds
1/2 tsp ground turmeric
1/2 tsp sweet paprika
1/2 tsp cumin
1/2 tsp nigella
1/2 tsp fennel seeds
1 (650g) head cauliflower, cut into small florets
500g peeled kent pumpkin, cut into 2cm cubes
2 (250g total) potatoes, peeled, cut into 2cm pieces
Coriander sprigs, to serve

Paratha bread

2 cups (300g) plain flour
35g ghee, melted, plus extra, to brush and cook

Method

1.

For the paratha, mix the flour, 1/4 tsp fine salt and the ghee in a large bowl. Gradually stir in 3/4 cup (180ml) water until mixture comes together as a dough. Knead well until a smooth ball. Cover with a damp tea towel and set aside for 30 minutes to rest.
2.

Meanwhile, heat oil in a large saucepan over medium-high heat. Add spices and cook, stirring, for 1 minute or until seeds crackle. Add the vegetables and cook, stirring, for 3 minutes. Add 1 cup (250ml) water and season well with salt flakes. Reduce heat to medium and cook, covered and stirring occasionally, for 25 minutes or until vegetables are just tender.
3.

Knead the dough lightly (it will start off sticky then become smooth as you knead) and divide into 8 portions. Roll each portion into a ball. Working with one ball at a time, and keeping the rest covered, roll out into a 17cm circle. Brush with ghee and roll tightly from the bottom into a thin log. Starting at one end, coil the log into a scroll. Repeat with remaining balls.
4.

Working with one at a time, roll a scroll into a 17cm circle. Heat a small frypan over medium heat and brush with a little ghee. Cook a circle of dough for 2 minutes each side until golden brown. Drain on paper towel then place in a tea towel to keep warm. Repeat with remaining dough, brushing pan with a little ghee each time.
5.

Serve curry with warm paratha bread.