

Keralan Curry
1 tablespoon oil
2 onions, chopped
4 carrots, sliced
1 baking potato, cut into 1 cm cubes
1 small cauliflower, divided into small florets
250g green beans, trimmed and halved
1 green chilli, seeded and chopped
1 1/2 teaspoons each of ground coriander, cumin, turmeric
400g can of coconut milk
For the curry paste:
1 beefsteak tomato, skinned and chopped
6 garlic cloves, crushed
3 knobs of fresh ginger, peeled and roughly chopped
1 1/2 teaspoons fennel seeds
6 cloves
6 cardamom pods
Heat the oil in a large saucepan, add the onion and fry for 5 minutes. Then stir in the carrots, cover the pan, turn the heat low and cook for 10 minutes. Add the potato, cover and cook gently for another 10 minutes, before adding cauliflower, beans and chilli. Stir, cover and cook gently until all the vegetables are nearly tender, then stir in the coriander, cumin and turmeric and cook for a minute or two longer.
While the vegetables are cooking, make the curry paste. Put all the ingredients into a food processor and whizz to a puree.
Add the curry paste to the vegetables, stirring well, cook for 5-10 minutes, then pour in the coconut milk and salt to taste (approximately 1 tablespoon) and cook for a further minute or two until the coconut milk is hit. Serve immediately with rice.
1 tablespoon oil
2 onions, chopped
4 carrots, sliced
1 baking potato, cut into 1 cm cubes
1 small cauliflower, divided into small florets
250g green beans, trimmed and halved
1 green chilli, seeded and chopped
1 1/2 teaspoons each of ground coriander, cumin, turmeric
400g can of coconut milk
For the curry paste:
1 beefsteak tomato, skinned and chopped
6 garlic cloves, crushed
3 knobs of fresh ginger, peeled and roughly chopped
1 1/2 teaspoons fennel seeds
6 cloves
6 cardamom pods
Heat the oil in a large saucepan, add the onion and fry for 5 minutes. Then stir in the carrots, cover the pan, turn the heat low and cook for 10 minutes. Add the potato, cover and cook gently for another 10 minutes, before adding cauliflower, beans and chilli. Stir, cover and cook gently until all the vegetables are nearly tender, then stir in the coriander, cumin and turmeric and cook for a minute or two longer.
While the vegetables are cooking, make the curry paste. Put all the ingredients into a food processor and whizz to a puree.
Add the curry paste to the vegetables, stirring well, cook for 5-10 minutes, then pour in the coconut milk and salt to taste (approximately 1 tablespoon) and cook for a further minute or two until the coconut milk is hit. Serve immediately with rice.
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