Precook Vegetables


Serves: 4


  • 600g Mixed vegetables
  • 1 Red potato peeled and cut into quarters
  • 3 tbsp. Vegetable oil
  • 2 Onions finely chopped
  • 1 tbsp. Garlic & ginger puree
  • 1 tbsp. Salt
  • 200g Chopped tomatoes
  • 1 cup Water
  • 1 tsp. Coriander powder
  • 1 tsp. Cumin powder
  • ½ tsp. Chili powder
  • ½ tsp. Garam masala
  • 1 tbsp. Tomato puree


Heat the oil in a pan and fry the onion, garlic & ginger puree and salt gently for 2 to 3 minutes. Add the chopped tomatoes and cook gently for a few minutes then add the spices and tomato puree, cook for a further 2 to 3 minutes, before adding a cup of water. Cook for 5 minutes and then add the vegetables (see notes below), put a lid on and simmer until the vegetables are just cooked, obviously the length of time depends on what vegetables you are using. Check the vegetables are cooked al dente (firm) and set aside for use in a curry.


A good selection of vegetable to use would include; baby sweet corns, broccoli, cauliflower, peas, carrots, sugar snap peas, mange tout. Depending on which vegetables you choose, make sure you add them to the dish in the correct order, for example carrots will take longer to cook than broccoli so add the carrots first, cook for a few minutes and add the broccoli later. This prevents the quicker cooking vegetables from turning to mush. Just cooked is good, mushy is bad.

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