"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vegetable Curry Recipe

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This recipe for Vegetable Curry, by , is from The Travis Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michele Bauman


6 medium Tomatoes
1 or more Serrano Chiles

½tsp. Garam Masala
¼ tsp . Tumeric
½ tsp Cumin
1 tsp. Coriander
¼ tsp. Minced Ginger
2 Tbsp. Chopped Cilantro
2 Tbsp. Chopped Cilantro for garnish
Salt & Pepper to taste

1. Cut vegetables into bite size pieces, set aside.
2. Blend the tomatoes and ginger into a puree in blender.
3. In a large pan, add a little oil, garlic and the tomato mixture.
4. Cook over medium heat until the tomato forms a gravy. If it is too thick add a little water.

5. Add the vegetables to the tomato mixture in the pan along with the spices and chile, cook over
medium heat until all vegetables are fully cooked but to mushy. Again, if mixture becomes too thick,
add water.
6. The finished curry should resemble a thick stew.
7. Dish into bowls and garnish with cilantro.
8. Serve with basmati rice & naan.

This can be made in a crockpot, but be sure to check often to make sure it has not become too dry.

Personal Notes:
Personal Notes:
If you want a mild curry, slice the chiles lengthways and remove it before serving. If you want a spicier curry, chop some of another chile and cook it with the split chiles.




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