Vegetable badam curry
Curry/gravy/vegetarian/microwave cooking

The gravy is rich and creamy. Goes well with rice and roti




Cauliflower: 1 cup cut into small florets (steam for one minute or more until they change in colour)

Potato: 1 medium-use bake option (or 4 min in microwave) cut into long strip (like French fries)

Fresh Garbonza beans or Capsicum: 1 medium size, cut into long strips.

Coconut milk (of ur choice low in fat or full): ½ cup

Water: 1 or 3/4 cup

Garam masala: ½ tsp

Oil: 1 tsp

Salt: according ur taste


Masala 1:

Onion: 2 medium, cut and fry in little oil (can be done in microwave, add little oil to the onion and cook one min uncovered) once cooled make a coarse paste


 Masala: 2:

Almonds: 10 num

Red chillis: 5 less or more

Ginger: small piece

Milk: 2 tbsp to grind


Soak the almond 15 min or add water and microwave 30 seconds. Let it cool and peel the skin.

Add little milk to the ingredients and make a smooth paste.



Method in microwave:

In microwave safe bowl, add oil and the onion paste and cook for 1 minute.

Add the pre-cooked vegetables and the masala no 2, coconut milk , 3/4 cup of water (can be less or more)adjust the salt and mix well.

Keep back in microwave and cook further 8 min. The vegetables are already cooked so the timing is only for the coconut milk and for the masala.

Take out and sprinkle some garam masala (optional)



The cooking time is just 10 minutes, and keeps the flame in medium low heat J