Thursday, 12 December 2013


Vegetable Curry.

5 cardamom seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 clove of garlic, crushed
2 stems of lemon grass, chopped
1 small onion, chopped
pinch of sugar
pinch of salt
1/2 lemon
1/2 tsp turmeric powder
1/2 tsp ginger powder
1/2 tsp chilli powder
1/3 cup basmati rice
60g string beans, ends removed, chopped
4 slices of aubergine, cut in half
250ml coconut cream
4 tbsp tomato passata
100g whole chick peas
100g pumpkin chunks
oil
3-4 pitta breads to serve

I love curry; I ate it non-stop in India, for breakfast, lunch and dinner, and I missed it when I got back home. If you are new to making curry, don't make it with a jar of sauce, it's not the same, and don't be put off by the long list of ingredients because this recipe really is simple and it is packed with flavour, also very filling, so i think it would serve four people or two very hungry people.

To start, place some oil in a saucepan and set on a medium heat, once the oil is nice and hot, add the spices (Cardamom, Coriander and Cumin) and let them cook for a minute or two until they are giving off a good smell, then add your garlic, lemon grass, onion, sugar and salt and again cook for another minute or two, stirring every now and then. Next squeeze the lemon juice from the lemon half into the mixture and add the powders; turmeric, ginger and chilli, then stir.

Whilst you are doing this, place your rice and string beans on to boil in saucepans of their own, and when they are tender but not fully cooked, strain and add to your saucepan with all the spices, about a minute or two after you have added the powders.

Lastly you want to add the remaining ingredients, place the aubergine, coconut cream, tomato passata, chick peas and pumpkin chunks into the pot, stir and allow to cook for 15 minutes before pouring into bowls and serving with toasted pitta.

Serves 2-4