Vegetable Curry

A generous, layered vegetable curry — each vegetable added in stages so everything holds its texture and absorbs the spiced gravy beautifully.

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Step 1

Build the base: Cover the base of a large pot with 1 oil, to cover base of pan and heat over medium. Add 3 teaspoons turmeric (for oil) and stir for a few seconds. Add 3 cups onion, garlic and ginger blend and 4 teaspoons curry powder and simmer until fragrant, stirring regularly.

Step 2

Add potatoes: Add 2 kilograms potatoes, peeled and halved and sprinkle with 2 teaspoons turmeric (for potatoes). Stir through and simmer for 5 minutes.

Step 3

Add carrots: Add 1 kilograms carrots, thickly sliced and stir through. Simmer for a few minutes.

Step 4

Add cauliflower and season: Add 1 head cauliflower, cut into florets, 4 teaspoons salt (for cauliflower stage) and 3 teaspoons MSG. Cover with water and simmer for 5 minutes.

Step 5

Add eggplant: Add 6 Japanese eggplants, quartered and 3 teaspoons salt (for eggplant stage). Simmer for 10 minutes.

Step 6

Add beans and cabbage: Add 0.5 kilograms green beans, ends trimmed and halved, 0.5 cabbage, cut into 1 inch pieces and 2 tablespoons salt (for beans and cabbage stage). Stir through and simmer for 10 minutes.

Step 7

Finish with okra and curry leaves: Add 30 okra, stems trimmed and turn off the heat immediately. Stir through 2 stems curry leaves and leave to rest for a few minutes before serving — the okra and curry leaves finish in the residual heat.