Wednesday, 13 July 2016

A vegetable kurma

Half a head of cauliflower, cut into small florets
One medium potato, diced large
One carrot, diced large
A handful of green beans, cut into thirds
A handful of frozen peas
A small onion, sliced
Three ripe tomatoes, skinned and cored
Three green finger chillis, roughly chopped (one with seeds left in)
A clove of garlic, minced
A small piece of ginger, grated
A good handful of cashews
A teaspoon of garam masala
Half a teaspoon of mustard seeds
A teaspoon of chana dhal
A teaspoon of salt
40g creamed coconut
A handful of fresh coriander leaves
Three or four curry leaves
Vegetable oil for frying

Cover the cashews in boiling water and soak for half an hour. Meanwhile prepare the veg and any rice accompaniment.

Place the tomato chunks, drained cashews, chillis, garam masala, salt and creamed coconut into a hand blender and blend till nearly smooth. Blitz in the coriander.

In a saucepan, heat a little oil over a medium heat and fry the onion till soft. Turn up the heat and add the mustard seeds and chana dhal, followed shortly after by the ginger and garlic, and fry for a minute. Add the vegetables and just cover with cold water. Bring to the boil, put the lid on the pan and simmer for three minutes. Uncover, pour off a little liquid if there's too much (you want about 200ml left) and then stir in the paste. Bring to the boil again and then simmer for a couple of minutes, until the vegetables are cooked to your liking.