Add the onion and stir cook until golden brown about 2 minutes. Add the shallots garlic celery carrots and capsicum. Heat oil in large saucepan over medium high heat. Reduce heat to medium add the garlic and ginger. Layer carrot potato cauliflower and green beans in a vegetable steamer over boiling water.
Steam 10 minutes or until vegetables are tender. Stir in eggplant jalapenos potatoes tomatoes salt chili powder and turmeric. This is a mixed vegetable curry and the recipe is more about the sauce than the vegetables you use. Add onion and cook 5 minutes or until lightly browned stirring frequently. Cook over a high heat for about 3 minutes stirring well until the vegetables are just starting to soften.
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In fact i used slightly different vegetables in the photos vs the video. Steam 10 minutes or until vegetables are tender. Cook stirring for 1 minute. Add the onion and stir cook until golden brown about 2 minutes.
