This is a fail-safe veggie curry that you can adapt depending on what vegetables you need to use up - aubergines, potatoes, green beans, broccoli, peppers all work here - but in this case it's butternut squash & cauliflower. Likewise it's up to you on the spice front - although turmeric and ginger are a must - and you could use coconut milk or yoghurt instead of tomatoes if you are after something milder. The trick is in the prep.. as you will see .. and patience of course, as the flavours develop. This amalgamation of Vitamin A rich squash, cruciferous cauli, fresh ginger, turmeric, onion & garlic, cooked tomatoes, spices is a wonderfully healthfull dish. Why don't we have it more often??
Serve with rice and / or a wholemeal chapati or flatbread, some lime pickle and a sprinkle of fresh coriander.
Ingredients:
1 onion, chopped
2" fresh ginger root, peeled & roughly chopped
2" fresh turmeric root, peeled & roughly (or 1 tsp turmeric powder)
1 large fish chilli - roughly chopped
2 cloves of garlic
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1 tsp cumin seeds
1 tsp mustard seeds
2 cardamom pods, just the seeds
2 tsps curry powder
1 tsp cayenne or chili powder
1 tsp cumin powder
1 tsp black pepper, ground
1/2 tsp salt
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1 medium butternut squash, peeled and cubed ((around 450g)
1/3 cauliflower, cut in to large florets
1 can chopped tomatoes
1 tbsp tomato paste
1/2 cup of red lentils, washed
1 litre of hot vegetable stock
To serve
a handful of fresh coriander, ripped
a squeeze of lime juice
a dollop of fresh yoghurt
a fresh chapati or paratha
Lime or mango pickle
Method
1) Place the onion, turmeric, ginger, garlic and fresh chili in a blender or bullet, with a large splash of water from the kettle & blitz to a paste. Set aside.
2) Heat a little cooking oil in a wide pan and when hot, add the cumin, mustard & cardamom seeds.
3) When they start to pop, VERY CAREFULLY add the onion paste & gently stir to combine. Cook for 3 mins.
4) Add the curry powder, cumin, cayenne, black pepper & the salt. Stir gently to combine.
5) Reduce the heat, add the cubed squash & stir. Cook for 5 minutes.
6) Add the cauliflower florets, the lentils, the stock and the tomato paste. Stir gently and cook gently on a relatively low heat for 25 minutes whilst you prepare the rice.
7) Serve with fresh coriander, pickles, chappati, paratha, rice or just eat with your fingers.
Freeze any leftovers in small portions for packed lunches x
ENJOY xx
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