Garden Vegetable curry AI

 

Ingredients

• 1 jar (Butter Chicken) cooking sauce
• 2 medium potatoes, peeled and cut into small cubes
• 2 medium carrots, sliced into rounds
• 1 large onion, finely diced
• 1 cup mushrooms, slice
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1/2 cup peas
• 2 tomatoes, chopped
• 1–2 fresh chillies, finely minced (adjust to your spice preference)
• 1–2 tablespoons oil or butter

Instructions

Sauté Aromatics: Heat the oil in a large pan or pot over medium heat. Add the onions and chillies. Cook for 3–5 minutes until the onions are soft and translucent.

Brown the Mushrooms: Add the mushrooms to the pan. Cook for another 3–4 minutes, letting them brown slightly to develop a deep, savory flavor.

Softening the Roots: Add the potatoes and carrots. Stir well to coat in the oils. If the pan seems dry, add a small splash of water, cover with a lid, and cook for 5–7 minutes until the potatoes begin to soften at the edges.

Simmer with Sauce: Stir in the chopped tomatoes and the jar of butter chicken sauce. Bring the mixture to a gentle simmer.

Add Remaining Veg: Fold in the green beans and peas.

Finish: Cover the pan and simmer on low for 8–10 minutes, or until the potatoes and carrots are fork-tender and the sauce has thickened to your liking.

Serve: Serve hot over rice or with your favorite bread.

Chef’s Tip: 

If you want an extra savory boost, stir in a teaspoon of soy sauce or a few drops of sesame oil just before serving—it complements the creamy butter sauce perfectly.