You can choose your own vegetables but don't keep all soft vegetables, firm vegetables like carrot, potato, mushroom really goes well in this curry and its like a stew consistency so that kind of vegetables goes well too. Always cut your vegetables in same length so it cooks at same time. Don't overcook vegetables , mushy vegetables ruin the dish. and try to use colorful vegetables to give dish nice look, after all we are eating with the eyes first.
3 tbsp. unsalted butter
4 tbsp. all purpose flour
1 tbsp. curry powder
1 tbsp. garam masala
1/4 tsp. Cayenne pepper
Curry ingredients :
1 onion cut in match sticks
1 each red and yellow pepper
1/2 tofu - cubes
1 sweet potatoes
1 tsp grated ginger and garlic each
1 cup Vegetable stock
salt and pepper as per the taste
To make the curry roux :
In a non stick pan, melt the butter completely over medium heat and then add the flour. Stir to combine the flour and butter. The mixture starts as thick but it will becomes more liquid form. Reduce the heat to low and continue to stir for 15 or so minutes.
The mixture will darken in the color , make sure you don't burn it , it just have to be right color not to brown or black,
Add 1 tbsp. curry powder and mix well. Add 1 tbsp. garam masala and cayenne pepper powder.
Mix well to combine and cook stirring for 20 seconds more. Then transfer the roux in to a bowl and keep aside.
Now lets make curry :
In a same pot, add vegetables texture wise, first goes hard vegetables who take more time to cook and then rest.
Add ginger and garlic and mix.
Let the vegetables steam for 5 minutes.
Add vegetable broth and add 2-3 roux mix and mix it together , add more broth if you think your curry is too thick. or add more roux if its too thin.
cook for a minute till all nice and mixed.
Serve hot with just plain white rice.