British Asian & UK Halal
Madras Vegetable Curry Spread
Carrot, red bell pepper and celery come together in this British curry-house curry, fragrant with curry powder and simmered on the stove.
50 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 20 min · 50 min total
- medium
- 1
Let the butter melt in a large skillet over medium heat. Add in the onion and garlic; stir/saute for 2-3 minutes or until the onion is softened.
- 2
Add in the carrot, bell pepper, celery, zucchini, squash, and curry powder; stir/saute for 5-7 minutes or until the vegetables are crisp-tender.
- 3
Add in the soup mix and 3/4 cup water, stir occasionally. Let mixture come to a boil and simmer for 7-10 minutes.
- 4
Take skillet from stove burner and let cool for 15 minutes; adjust seasonings if needed. Add in chutney and cucumber; stir to combine.
- 5
Serve the spread with yogurt on the side.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
