Sunday, 3 February 2008

Easy Vegetable Curry

This is based on a recipe from Gordon Ramsay's 'Fast Food'. This cookbook has a great list of storecupboard essentials in it, recipes for 'basics' and a good variety of mains and easy deserts; I wouldn't exactly call this one 'fast' though; I prefer to cook it on the weekend when I know there's plenty of time to let the vegetables simmer and absorb the fragrant spices.

You heat 2 tbsp oil in a large wide pan and add shallot's, garlic and chillies. Cook, stirring for a minute or so until the garlic fragrant. I won't give exact quantities as it's one of those recipes where you substitute what you have in the fridge and add as much as you know will feed your family. I then add approx 3 tbspns curry powder, a few cardamom pods and some cumin seeds as well as seasoning (should be smelling wonderful by now).
Add your veggies next such as celeriac, pumpkin, sweet potato, cauliflower, beans etc. all cut into similar sized pieces. Stir over a higher heat for a few minutes. Tip in a 400g can of chopped tomatoes, fill the empty can with water and pour this in too. Bring to the boil. Add broccoli/zucchini and veggies that don't require as long a cooking time and simmer until all the veggies are tender. Take off the heat and stir in about 250ml greek-style natural yogurt. Taste and adjust the seasoning before serving. I serve this with basmati rice and hot lebanese or afghan bread torn into pieces and not forgetting home-made mango chutney.

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