Egluntyne Posted October 27, 2006 Share Posted October 27, 2006 Anyone got a simple and straightforward recipe for a decent veg curry......Not too hot.?? Quote Link to comment Share on other sites More sharing options...
PurpleHen Posted October 31, 2006 Share Posted October 31, 2006 Thought I'd add that I'd like one too - that way it will go to the top of the topics again Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 31, 2006 Share Posted October 31, 2006 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 Quote Link to comment Share on other sites More sharing options...
PurpleHen Posted October 31, 2006 Share Posted October 31, 2006 This looks a bit complicated for me Quote Link to comment Share on other sites More sharing options...
Louise Posted November 1, 2006 Share Posted November 1, 2006 I have a recipe which I will post later for Vegetable Korma Busy morning Quote Link to comment Share on other sites More sharing options...
Louise Posted November 1, 2006 Share Posted November 1, 2006 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. Quote Link to comment Share on other sites More sharing options...
pepe Posted November 1, 2006 Share Posted November 1, 2006 Uncle Bens! sorry! could'nt help myself. Quote Link to comment Share on other sites More sharing options...
Louise Posted November 1, 2006 Share Posted November 1, 2006 Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 1, 2006 Author Share Posted November 1, 2006 Thanks Louise. Quote Link to comment Share on other sites More sharing options...