Bhajee Vegetable Curry


2 tbsp. mild curry paste (I use Patak’s)

2 tbsp. tomato paste

1 tbsp. panch puran spice (5 spice mix available in Indian shops, optional)

4 tbsp. fresh cilantro, chopped

½ c. water

3 medium potatoes, peeled and cubed

1 cauliflower, broken into florets

3 carrots, peeled and sliced

½ lb. frozen peas


Put curry paste, tomato paste and 2 tbsp. cilantro in large nonstick pot on medium-low flame. Add potatoes and ½ c. water. Cover and cook for 10 minutes, stirring occasionally. 

Add cauliflower and carrots and continue cooking for about 20 minutes, or until vegetables can be pierced with a fork. 

Add peas to mixture and cook 10 minutes more until tender.

Garnish with cilantro and serve with rice pilau.

(You can substitute almost any vegetables for those suggested in the recipe.)

Make 8-10 servings.