TOTAL TIME (PREPPING & COOKING)

Stove top - 50 minutes

 

YIELD

Approx 1 lt of curry

 

INGREDIENTS

125 g unsalted butter Western star

175 g onion peeled

15 g ginger

15 g garlic

1 sachet Chilli Farm's veg curry spice mix

125 g Greek yoghurt Brownes

75 g tomato ketchup Heinz

600 g vegetables

50 ml water

10 g fresh coriander (optional, only for garnish)

 

Dairy-free

• Replace unsalted butter with oil of your choice
• Replace yoghurt with Garden supreme or Ayam coconut cream

Note

1.Please be aware Chilli Farm's spice mix sachet includes salt.

2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

 

STOVE TOP COOKING INSTRUCTIONS

Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the veggies separately then simmer in the sauce. Scroll down for information on cooking vegetables.

 

1.Gather all ingredients.

2.Chop peeled onions to a puree consistency. About 30 seconds in a food processor or a blender, set aside.

3.Blend ginger, garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.

4.Heat butter in a sauce pan.

5.Add onion and cook until it turns light brown.

6.Add ginger/garlic paste and cook until butter comes to the top.

7.Add spice mix sachet and cook on low flame until butter comes to top. If it is

sticking to the pan then add a little water from the total water amount from

the recipe.

8.Add tomato ketchup, Greek yoghurt and water until small bubbles start to raise.

9.Simmer cooked/blanched vegetables in the sauce, stir well, cook until vegetables are warm, rest it on closed lid for 10 minutes.

10.Garnish with fresh coriander leaves (optional)

  

STOVE TOP COOKING POTATO

Suggested method: boil 1 kg potato with 5 g turmeric, 10 g salt and enough water to cover potato. Once fully cooked, drain potato, add to sauce and simmer.

 

STOVE TOP BLANCHING VEGETABLES

Suggested method: For 1 kg vegetables boil 1.5 lt water with 5 g turmeric, 10 g salt. Once water fully boiled, drop vegetables for a few minutes, drain vegetables, add to sauce and simmer.

 

SPICE MIX INGREDIENTS

Cumin, cinnamon, coriander, turmeric and salt. Medium and hot versions include Kashmiri chilli and black pepper. 

 

preservatives-free, msg-free, gluten-free, dairy-free, lactose-free, nut-free, peanut-free, onion-free, garlic-free, egg-free, fish-free, lupin-free, sesame-free, shellfish-free, soy-free.