Cooking Vegetables with Curry Sauce
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Author
Chef Uma
Restaurant-style curries are typically prepared in two stages. First, the curry sauce is built separately using a spice mix, or you may use a frozen curry sauce purchased from Chilli Farms. Then, Beef is cooked independently and simmered in the sauce until well combined.
For 500 ml of curry sauce, use approximately 500 g of raw veggies for a slower cooking method. Or you can use 400g of cooked veggies of your choice.
This method allows better control over texture, tenderness and flavour balance. The sauce remains refined, while the protein or vegetables are cooked to their ideal doneness.
Veggies can be prepared using different cooking methods, which are explained in this recipe card. You can use any you'd like but we use Potato, Carrots, Cauliflower and Beans.
Ingredients
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Use one section only — Raw or Cooked Beef. Not both.
Raw Veggies
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500 g Curry Sauce
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125 g Raw Potato
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125 g Raw Carrot
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125 g Raw Beans
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125 g Raw Cauliflower
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2L water
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10g salt
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10g turmeric
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20-40ml oil
Cooked Veggies
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500 g Curry Sauce
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400 g Cooked Veggies
Instructions
1️⃣ Preparation
Dice your potatos, carrots and cauliflower into roughly even pieces. About 1.5x1.5cm each. This ensures an even dustribution of each throughout the curry sauce
Cut your beans into even pieces of your desired length. It doesn’t matter too much, just do it however you’d likje
Cooking Veg directly in the sauce is not recommended. Do not cook raw ingredients directly in the sauce inside the slow cooker, as meats, vegetables and poultry naturally contains approximately 30–40% water, which is released during cooking and can dilute the curry sauce, making it watery. And if you cook it longer to fix it you’re likely to overcook the beef.
Choose one method only — boiling, shallow frying, baking/roasting, or slow cooker. Do not combine methods.
2️⃣ Boiling/Blanching Method
Place potatos, salt, turmeric and water into a pot and put on high heat and bring it up to a boil.
Cook the potatos until a knife can easily pierce and release from the potato. This should take about 10-15 minutes start to finish.
Strain out the potatos but keep the water as it can be reused for the other veg you want to cook.
Turn the heat down to low till the water gets to a low simmer
While the water is still on a low simmer put our carrots in it. Then turn the heat up to high and bring the water back to a boil
Carrots take less time than the potatos should be about 10 minutes max but may vary depending on the size of your dice.
You’ll know theyre done when they hold theyre shape well but can still be peired easily by a knife with no resistance.
Take out your carrots and set them aside.
Bring your water back to a boil and add in your diced cauliflower.
Blanch for 3-5 minutes. They’ll be done when thye can be pierced by a knife at the root with a little resistance but the flowers are still intact and holding their shape well.
Once done take out immediatly.
Once your water reaches a boil again place your beans inside.
Blanch for 1-2 minutes then take out immediatly.
They’ll be done when the colour darkens slightly and the texture softens just a bit. If you hold a bean it will bend the slightest bit when held up but not alot. If you bite into it the raw taste will be gone but it will still be crunchy.
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