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Vegetable Pathia Curry
Pathia is cooked by adding sweet mango chutney, creating a truly sweet and sour experience.
Blend or finely chop 2-3 onions (blended onions produce a smoother curry) and fry them in approximately 3-4 table spoons of oil. This should take approximately 7 minutes. If the onions start to stick you can add a little water to prevent.
Now add a table spoon of the Pathia Spice Mix to the onions and fry for a further 3 minutes. * Optional At this point you can add 2 cloves of crushed garlic and a small amount of fresh ginger if you wish.
Now add the chopped vegetables to the pan, and seal on full heat (approx 5 mins), if it starts to stick add a little water. Basically you want to fry the vegetables, and listen to the sizzle. Once the vegetables are sealed add 2 table spoons of mango chutney and stir for 1 minute.
Now add either 1/4 tin of chopped tomatoes or 2 freshly chopped tomatoes and 1/2 cup of water or ½ cup of vegetable stock. Bring to boil, once and then turn down heat and simmer for 20 minutes. Basically make sure the vegetables are fully cooked, also at this point you can alter the consistency of the dish, you can either add more water or further reduce the sauce to thicken it up.
Finally add a tea spoon of the ‘Garnish mix’ to the curry, and add salt to taste.
Serve hot with a sprinkling of coriander.
Each box contains enough Pathia Curry Spice and Garnish Spice to make this curry 4 times over.
To make a curry for 2 people the following additional ingredients are required:
- 450 grams of mixed vegetables, (mushrooms, cauliflower, courgette, aubergine etc would work well)
- Two medium onions
- 1/4 tin of chopped tomatoes
- Two table spoons of mango chutney
- Fresh Coriander