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Hairy Recipe: Vegetable Curry

Ingredients
4 tbs ghee
2 large onions
3 teaspoons of Garam Masala
1 teaspoon Turmeric
1 teaspoon Cumin seeds
15 Curry leaves
200 gms Aubergines
500 gms Sweet potatoes
4 Garlic cloves finely chopped
Thumb sized piece of ginger finely chopped
3 fresh green chillies (adjust quantities to taste)
1 tin of tomatoes
100 ml coconut milk
1/2 pint veg stock
2 tea spoons sugar
2 large carrots diced
1/2 small cauliflower
200 gms mushrooms
100 gms peas
1 large handful of Coriander (chopped)
Salt and pepper to taste.

In a large pan, heat the ghee, add the onion and sweat until translucent. Add the Garam masala, Turmeric, Cumin and Curry leaves. And cook for two minutes.
Add Aubergines, Sweet Potatoes, Garlic, Ginger and the whole chillies. Leave them whole so you can fish them out at the end, or indeed eat them if you are feeling daft. Cook for five minutes stirring continuously to coat the veg in the spices.
Add the Carrots, stock and tinned Tomatoes, coconut milk and sugar. Cover and cook for a further fifteen to twenty minutes stirring frequently. When the potatoes are nearly cooked add the cauliflower and mushroom. Cook for a further twelve to fifteen minutes. Then add the peas and cook for a further two minutes. Check the seasoning and garnish with the chopped Coriander.
Serve.

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