Quick Vegetable Curry

This can be either a very fast vegetarian curry, or a tasty and useful way of using up left over cold meats. The following is for two people.


1 25mm knob fresh ginger, peeled and finely chopped.

1 tablespoon balsamic vinegar.

1 tablespoon soy sauce.

2 tablespoons sesame oil.

1 tablespoon miso paste.

1 tablespoon cornflour.

A little oil.

1/3 cup chopped almonds.

2 tablespoons chopped coriander greens.

1/4 cup oil.

1 dessertspoon curry powder.

4 cups diced vegetables.

Salt to taste.


Mix together the ginger, vinegar, soy, sesame, miso and cornflour then top up the mixture with cold water to the quantity of one cup. Set aside. Heat a little oil in a sauté pan and fry the almonds until they turn golden. Remove and add to the coriander.

Add the oil to the pan and fry the curry powder for thirty seconds then add the vegetables [and the diced meat if you are going to make it a meat curry] and salt to taste. Stir fry on a hot flame for 2-3 minutes then add the ginger mixture. Stir through well until bubbling then add the coriander and almonds, stir around a little more and serve over rice.

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