Friday, 7 June 2013

Fried Spice Veg Curry

NAME: _Fried Spice Veg Curry

2 - 3 medium potatoes
equal amount pumpkin
1 medium carrot
2 brown onions
1 cup natural yoghurt
1 cup cream
1 tsp each of mustard seeds, fennel seeds, fenugreek seeds, black peppercorns, coriander seeds, cumin seeds, cardamom seeds, cooking salt, chilli flakes, sesame seeds
2 tsp each ground turmeric, ground Indian red paprika.
1 tbsp olive oil
1 tbsp rice bran oil

Peel onion, cut into lengthways crescents. Peel potato, pumpkin, and carrot, cube potato and pumpkin to about 1.5cm - 2cm cubes, slice carrot 1cm thick.

In a heavy saucepan, fry the seed spices in the oil until you hear them crack, then add the onion, fry for another five minutes then add the ground spices and reduce heat. Add the vegetables and about 750mL of water (3 cups) and allow to simmer for 30 minutes or until vegetables are tender.

Mix together the yoghurt and cream to serve with the curry.

Serve with basmati rice and add a dollop of the yoghurt-cream mixture. Good served with Potato and Lentil Burgers or similar crispy side dishes.

This is a very flavoursome curry, and depending on the chilli flakes you use, can pack quite a wallop. If you're unsure about the chilli flakes, test by frying a teaspoonful of flakes gently in a teaspoonful of olive oil and then dipping a wooden skewer or toothpick into the oil and tasting that.

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