Sunday, March 16, 2014

Indian Curry

Another stolen recipe:

1.2 kg mixed fresh vegetables (snake beans, potato, cauliflower, eggplant, sweet potato, peas)
100gm raw cashew nuts (1/2 finely grounds, 1/2 whole)
2 inch ginger, finely chopped or grated
4 garlic cloves, finely chopped or minced
4 Tbsp vegetable oil
400g Passata
1 tin cherry tomatoes
2 Tbsp (heaped) moist shredded coconut
1 cinnamon stick
1 tsp (heaped) Garam masala
1 tsp (heaped) ground coriander
1 tsp (heaped) ground cumin
1 tsp (heaped) ground turmeric
1 tsp ground chili
2 Birdseye chilies chopped
4 stems coriander, roots and stems chopped, leaves reserved
4 Tbsp vegetable oil
Good pinch of salt
Flat bread or steamed rice to serve
In a large heavy based saucepan, combine oil, onion and chili over moderate heat. When onion is translucent, add ginger, garlic and chopped coriander, cook for 2 minutes.
Add cinnamon, coconut and ground spice, fry until fragment. Add passata, tinned tomatoes, potato, sweet potato and cover with 2cm water. Allow curry to come to the boil before reducing heat and simmering for twenty minutes or until potatoes are just tender. Stir through ground and whole cashews, add remaining vegetables & cook for 10mins-12 minutes. Remove from heat, stir through yogurt, and season with salt to taste.
Serve garnished with coriander leaves, with steamed rice or naan bread.

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