Vegetarian curries, because it must not always be meat in the curry court

Curries are an important component in the Indian kitchen. There are them in the most different variations, with fish, meat or vegetables. Vegetarian food is liked with many people very much, hence, here some tasty vegetarian curry recipes.

Potato curry   

Ingredients for 4 people
750 g of potatoes
150 g of peas
125 ml water
2 onions
2 garlic toes (grated)
2 1/2 tablespoons Ghee or oil
2 tablespoons of mint (hacked)
2 TL black mustard seed
2 TL ginger (grated)
1 TL curcuma
1 TL cumin powder
1 TL Garam Masala (mixed herbs)
1/2 TL Chilli powder
Salt and pepper

Preparation:
Potatoes peel and cut in cube. Mustard seed in a pot gives and roasts without fat in, to them start to jump.
Ghee in a big frying pan give, heat up easily and then give onions, gingers and garlic in addition. With middle heat easily sear (touch not forgotten). Then salt, pepper, curcuma, chilli, Garam Masala, cumin and potatoes in addition give.
Afterwards waters on it allow to pour and simmer covered about 20 minutes, until the potatoes are soft (always sometimes stir).
Peas in addition allow to give and cook all about 5 minutes over again, then mint sheets unterlift.


Aubergines curry     

Ingredients for 4 people

3 big onions
2 aubergines
2 spring onions (hacked)
5 garlic toes (hacked)
2 mugs Kefir
8 tablespoons of sesame oil
3 tablespoons of tomato paste
2 tablespoons of ground coriander
1 TL of ground cumins
1 TL ground carnations
1 TL of ground gingers
Salt

Preparation:

Sesame oil at low temperature heat up. Onions in rings cut, to the oil give and easily sear. Aubergines in cube cut and give in addition. Now garlic, tomato paste and spices in addition give. In the end Kefir in allow to give and the curry about 10 minutes simmer. Then a little waters in addition allow to pour and all 5 minutes over again simmer. The curry with salt and pepper taste. The curry together with Basmati rice on the plates arrange and with the spring onion strew.



Beans curry

Ingredients for 4 people
800 g of haricot beans (from the tin)
250 g of tomatoes
1 cup of coconut milk
1 onion
1 bay leaf
1 tablespoon Ghee
2 TL coriander
2 TL caraway
1 TL cinnamon
1/2 TL Curcuma
Salt

Preparation:
Onion in small cubes cut and in Ghee sear. Then spices in give and sear with low heat. Tomatoes also in cube cut and give to the onions. Everything with middle heat simmer briefly there ask and then the beans and the coconut milk in addition. Now with low heat about 10 minutes allow to simmer and afterwards taste with salt.
The beans serve curry with rice or Naan bread.



Aloo Gobi Dalna (cauliflower curry with potatoes)

Ingredients for 4 people:


600 g of potatoes
1 cauliflower
3 big tomatoes (thrown)
fresh ginger (about 2 cm)
300 ml water
2 tablespoons of oil
2 TL Ghee or clarified butter
1 ½ TL cumin (ground)
1 TL Asafoetida
1 TL Garam Masala (mixed herbs)
¾ TL Curcuma, ground
½ TL Chilli powder
½ TL Sugar
¾ TL Salt


Preparation:
Oil give in a big frying pan (or pot) and heat up. Potatoes peel and cut in big cubes. Cauliflower divide into small little roses. Potatoes to the oil give and easily sear, afterwards again take out. With the cauliflower make exactly the same. On low heat put and give chilli, cumin, Asafoetida, curcuma, salt and sugar in addition, roast quite briefly in and then give tomatoes in addition. Everything allow to simmer for about 1 minute and then pour water in addition and everything to cook bring. Now potatoes and cauliflower again in allow to give and about 10 minutes simmer. Gingers peel and cut in quite fine stripes. In the end Ghee and Garam Masala untertouch, on the plates arrange and with ginger strew. To this curry fits best of all Naan bread or Basmati rice.