Installing Indoor Cat Tree

[Egluntyne]

Anyone got a simple and straightforward recipe for a decent veg curry......Not too hot.??

[PurpleHen]

Thought I'd add that I'd like one too - that way it will go to the top of the topics again

[Cinnamon]

I remember Kaz posting a recipe for a wonderful sounding Vegetable Biryani a while back..........

 

Here you go, it was just down the page a bit

http://club.omlet.co.uk/forum/viewtopic.php?t=7401

[PurpleHen]

This looks a bit complicated for me

[Louise]

I have a recipe which I will post later for Vegetable Korma

 

Busy morning

[Louise]

Mahur Jaffrey's South Indian Mixed Vegetable Curry (Kurma)

 

This is one of the easiest vegetable curries to make. You boil any diced vegetables you like in flavoured water and then cook them briefly in a coconut-cashew sauce made entirely in a blender. This is usually eaten with rice or noodles.

 

Grated frozen coconut is now sold by most Indian and South East Asian Grocers. It comes in flat packs so you can cconveniently break off what you need. You may also substitute unsweetened desiccated coconut. Just soak it in the same volume of hot water for 30 minutes and then add it with its soaking liquid to the blender.

 

Serves 4

 

2 tablespoons raw cashews

3 Medium tomatoes about 240g/12oz chopped

60g/2oz fresh coconut grated

1 teaspoon salt

3-4 birds eye or other green chillies chopped

1/2 teaspoon garam masala

4 tablespoons chopped coriander leaves

1 tablespoon corn, peanut or olive oil

1/2 teaspoon whole brown mustard seeds

1 teaspoon chana dal or yellow split peas

10 fresh curry leaves if available

125g/4 1/2 oz carrots cut into 2cm cubes

115g/4oz peas (defrosted frozen peas can be used)

115g/4oz French beans cut into 2cm lengths

115g/4oz cauliflower florets

1 tablespoon natural yoghurt

 

Cover cashews in hot water and soak for 1 hour

 

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 again but only for a second you should still see flecks of green.

 

Pour the oil into a medium sized 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 250ml/8floz water. Bring to the boil, cover, reduce the heat to low and simmer for 3 minutes or until the vegetables are crisp-tendered.

 

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 yoghurt then turn off the heat and serve.

[pepe]

Uncle Bens! sorry! could'nt help myself.

[Louise]

[Egluntyne]

Thanks Louise.