vegetable curry

Some dishes are winners, and well… some dishes not so much.

I had hopes for this one. I LOVE Madhur Jaffrey. I want her to come over to my place so that we can cook together and drink Indian beers and watch an Eastenders marathon (seriously that would be the best.day.ever). I’ve made a bunch of her recipes and have always been so happy. This one ended the streak.

It had the making for a great meal… lots of yummy veggies, a homemade sauce (with cashews! and grated coconut!) but it didn’t work out. The dish lacked flavour. There was no kick or anything interesting happening. It ended up looking a bit like upchuck. And the next day when I attempted to take it for lunch it smelled less than wonderful.  The worst part is that I’m not even sure how to make it better!

For a curry the recipe came together fairly easily.  I didn’t make garam masala from scratch, but I did do the bit with the cashew paste (a lot of good that did me). The most time consuming part was chopping the vegetables. Sadly I ended up tossing almost half of what I made away.  I’d love to hear what other people think of this recipe.  I guess you win some and you lose some.

(I got the recipe from Madhur Jaffrey’s “From curries to kebabs” the version below is from a UK website hence the wacky measurements)

Mixed Vegetable Curry

Ingredients

  • 2 tbsp raw cashew nuts, chopped
  • 3 Tomatoes, chopped
  • 60g fresh coconut, grated
  • 1 tsp Salt
  • 3-4 bird’s eye or other green chillies, chopped
  • 1/2 tsp home-made garam masala (see below)
  • 4 tbsp chopped coriander
  • 1 tbsp corn, peanut or olive oil
  • 1/2 tsp whole brown mustard seeds
  • 1 tsp chana dal or yellow split peas
  • 10 fresh curry leaves (optional)
  • 125g Carrots, cut into 2cm dice
  • 115g fresh podded peas or defrosted frozen peas
  • 115g cauliflower florets, roughly 2cm across
  • 115g French beans, cut into 2cm lengths
  • 250ml water
  • 1 tbsp natural yogurt
  • rice or rice noodles, to serve

For the garam masala:

  • 1 tbsp cardamom seeds
  • 1 tsp Black peppercorns
  • 1 tsp whole cloves
  • 1 tsp black cumin seeds
  • 1/3 of a Nutmeg
  • medium stick of cinnamon, about 5-7.5cm, broken up

Method

1. First make the garam masala. Place the cardamom, peppercorns, cloves, cumin seeds, nutmeg and cinnamon in a clean coffee grinder or spice grinder. Grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. Use as required.

2. Cover the cashews in hot water and soak for 1 hour. Drain.

3. Put the tomatoes, coconut, salt, chillies, garam masala and cashews into a blender. Blend until you have a smooth paste. Add the chopped coriander and blend for a second only. You should still see flecks of green.

4. Pour the oil into a medium, lidded pan and set over a medium heat. When the oil is hot, put in the mustard seeds and chana dal. As soon as the mustard seeds begin to pop and the dal reddens, a matter of seconds, put in the curry leaves, carrots, peas, cauliflower and beans. Stir once and add the water.

5. Bring to the boil, cover, reduce the heat to low, and simmer for 3 minutes or until the vegetables are just tender, yet retain a crispness.

6. Stir in the paste from the blender and return to a simmer. Simmer gently, uncovered, for 2 minutes, stirring now and then. Fold in the yogurt and turn off the heat.

7. Serve with rice or rice noodles.

Recipe via UKTV

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