Recipes > Vegetables > Indian Curry of Vegetables

Indian Curry of Vegetables


  • cauliflower
  • potatoes, raw
  • butter
  • 1 rounded teaspoonful of curry powder
  • 2 tablespoonfuls of tomatoes
  • 1 even teaspoonful of grated onion
  • 1 even teaspoonful of chopped green pepper


Equal quantities of cauliflower and potatoes, raw. The cauliflower cut into flowerettes and the potatoes into dice. Put them into a spider with a heaping tablespoonful of butter and the curry powder, and let them simmer for a few minutes without taking color. Then add the tomatoes, onion and green pepper, fill up the spider with boiling water, and set it back on the stove where it will stew gently until the vegetables are tender and the water has been reduced to one-third the quantity. It should be as thick as ordinary gravy; if not, add a scant teaspoonful of flour. Just before it is done stir in a heaping tablespoonful of butter. Turn it into a shallow vegetable dish and serve very hot. The spider should be kept covered while the curry is cooking. It is very good without the green pepper. This may be warmed over, and is better the second day than the first.


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The Golden Age Cook Book (1898).

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