IHow To Cook The Perfect Curry

Vegetarian Curry

How to Cook The Perfect Curry
recipe’s for indian curries, Thai curries and accompaniment’s

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Thursday, 18 August 2011The Perfect Healthy Vegetarian Curry

THIS DELICIOUS CURRY IS LOW FAT AND DAIRY FREE

I am a dedicated meat lover but if any meal could convert me to be a Vegan, this is definitely it ! I could happily eat this healthy curry everyday.
Spicy and nourishing and the good news is it more than exceeds your 5 a day veg. target. The kids will love it too!

There is a quick cheats way to cook this curry, or by preparing all the spices from fresh ingrediants. The fresh spice route is obviously worth the time taken for improved intensity of flavour, but the quick route will give you a very tasty and enjoyable curry too.

The quick method is to buy a tin of ready cooked vegetable curry which has all the spices already in it, and most of the veg. The end result will vary depending on the make of tinned veg. curry used. I have used Asda brand here in the UK and found it delicious by adding some extra spices quite easily during cooking to the additional vegetables I also use. The tin of veg. curry is used as a quick base to final dish.

The Fresh Spice Preparation Method ( for 2 people )

Spices

1) 1 tablespoon of corriander seeds
2) 1 teaspoon of tumeric powder ( or 1 dessert spoon of fresh chopped tumeric )
3) a thumb size piece of chopped fresh ginger
4) 1/2 a cup of fresh corriander leaves ( amount depends on how much you like corriander )
5) 1 heaped teaspoon of cumin powder
6)1 Heaped teaspoon of paprika powder
7) 3 cardamom pods ( use seeds discard pods)
8) 1 heaped teaspoon of fennel seeds ( or chopped fresh fennel about a dessert spoon full )
9) 1 heaped teaspoon of dill ( or chopped fresh dill about a dessert spoon full
10) 1 heaped teaspoon of garam masala
11) 3 cloves
12) 1 heaped teaspoon of celery seeds
13) 1 teaspoon of chilli/ cayenne powder
14) 1 deseeded chopped red chilli ( leave out if you prefer milder heat curry )
15) 1 teaspoon of sugar
16) 1/2 teaspoon of black pepper
17) a pinch of salt
18) 2 chopped shallots
19) 1 star anise
20 1 teaspoon or 5 spice powder

Heat the above dry spices for about a minute in a pan to release the aroma, do not burn. Then add them along with the rest of the above ingredients into an electric food blender until a paste is formed. Add a little olive oil to form a paste if mixture is too dry to form a paste.

Rest Of Ingredients ( The amount of vegetables below is a guideline use more or less of each one to your taste )

1) 1 pint of cold water
2) 6 new potatoes chopped in half, if large quartered
3) 1 large carrot sliced or cubed
4) 1 stick of celery
5) 4 chopped tomatoes
6) 1/2 mug of sliced beans
7) 1/2 mug of frozen peas
8) 1/2 mug of cooked chick peas
9) a cup of rinsed red lentils
10) 2 tablespoons of tomato puree
11) 3 garlic cloves
12) 1 teaspoon of cornflour mixed with a little cold water
13) 1 medium sized sweet potato
14) 6 florets of cauliflower
17) add any other veg. you like the choice is yours

Start Cooking

In a large solid pan heat about 2 tablespoons of olive oil add curry paste and fry about 3 minutes over a medium heat stiring continuously to prevent burning, this cooks rawness out of curry paste, add tomato puree and fry for a further minute. Add chopped tomatoes ( 1/2 a tin of tomatoes can be used instead of fresh ones ) Add 1/2 cup of water if using fresh tomatoes and simmer sauce for 1/2 hour topping up sauce with water if required on frequent checks to prevent burning of sauce.

whilst curry sauce is cooking place a pint of cold water in a large pan, add rinsed red lentils, and all of the pepared veg. Add a pinch of salt

*( If using the quick spice method with the tinned cooked veg. curry, add 3
cardomom pods slightly crushed, 3 cloves, 1 tsp of cumin seeds,1 star anise,1 bay leaf, 1 tsp of cumin seeds,to the water )*

Simmer the veg. and lentils about 20 minutes until veg. and lentils are cooked.

Drain excess water from cooked lentils and veg. through a strainer into a suitable container. it makes a great soup, or can be used to thin curry at end of cooking if required. Now add strained lentils and veg. to either tinned curry sauce if using quick spice method, or fresh cooked spice curry sauce. put back on to a low heat to heat through completely.

Whilst heating slice a large onion thinly, a red pepper, and 2 garlic cloves fry gently till onions are golden and caramelised.

Put 1/2 of onions and peppers on each plate and spoon cooked curry on top.
Sprinkle sea salt over if required.

Serve with Nan, or my Chapatti recipe, boiled rice,Pilau or Basmatti rice, bulgar wheat or couscous.

I hope you enjoy this curry as much as I do. Happy eating, Dave.

Nigell Lawson: South Indian Vegetable Curry Video

Simple Vegetable Curry Video

Posted by Dave at Thursday, August 18, 2011 Email This
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1 comments:
Inspired by eRecipeCards said…
Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you d0.

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It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

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Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!

Please take a look. If you have any ideas or questions, please do not hesitate to write

Dave
http://erecipecards.com/
Contact@eRecipeCards.com

24 August 2011 18:21

Perfect Mango
curry

Mango Curry with Prawns

A
delicious warming fruity curry – ideal for supper time.

Ingredients

3 meduim ripe mangoe’s, peeled pit removed and
flesh cut into 1cm/½in pieces
1 tsp ground turmeric
1 tsp cayenne pepper.
1-1½ tsp salt
55g/2oz jaggery or brown sugar, if
needed
310g/11oz coconut, freshly grated
3-4 fresh hot green chillies, coarsley
chopped
½ tbsp cumin seeds
290ml/½ pint natural yoghurt, lightly
beaten
2 tbsp coconut oil or any other vegetable
oil.
½ tsp brown mustard seeds.
3-4 dried hot red chillies, broken into halves
½ tsp fenugreek seeds
10-12 fresh curry leaves, if
avaliable

Preparation method

Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz
water. Cover and stew for 8-10 minutes over a meduim-low heat. Stir
occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (If the
mangoes are not sweet enough, add the jaggery or brown sugar to make the dish
sweeter.)
Meanwhile, put the coconut, green chillies and cumin seeds
in to a blender. Add 250ml/9fl oz water and blend to a fine paste.
When the mangoes are cooked, mash them to a pulp. Add the
coconut paste. Mix. Cover and simmer over a meduim heat, stirring occasionally,
until the mixture becomes thick. This should take about 10-15 minutes. Add the
yoghurt and heat, stirring, until just warmed through. Do not let the mixture
come to the boil. Remove from the heat and put to one side. Check for seasoning.
Heat the oil in a small pan over
a meduim-high heat. When hot, add the mustard seeds. When the mustard seeds
begin to pop (a matter of a few seconds) add the chillies, fenugreek seeds and
the curry leaves. Stir and fry for a few seconds until the chillies darken.
Quickly add the contents of the small pan to the mangoes. Stir to mix.
Chicken,prawns,shrimps can be added.

Perfect Chickpea
curry

Chickpea Curry

Healthy, cheap and filling: this tasty chickpea curry is
perfect for a weekday dinner.

Ingredients

1 tbsp oil
1 onion, chopped
1 garlic clove, crushed
¼ tsp salt
½ tsp cumin powder
¼ tsp coriander powder
¼ tsp turmeric powder
¼ tsp red chillie powder
1 fresh tomato, chopped
1 x 400g/14oz can chickpeas, drained and
rinsed
5cm/2in piece root ginger, grated
pinch of garam masala
Pitta breads or plain basmati rice, to
serve

Preparation method

Heat a deep saucepan or a medium sized wok and add the oil
or butter followed by the onions and garlic.
Fry the mixture till the onions are caramelised. Then add
the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute
and tip in the tomato. Cook the sauce until it begins to thicken.
Add ¼ cup of water and stir. Then tip in the chickpeas and
mix. Mash a few of the chickpeas while cooking. Cover and simmer for five
minutes. Then add the ginger and the garam masala. Cook for another minute.
Serve with pitta breads or plain basmati rice, Pea
Curry.

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The Perfect Healthy Vegetarian Curry

Perfect Mango
curry

A
delicious warming fruity curry – ideal for supper time.

Ingredients

Preparation method

Perfect Chickpea
curry

Ingredients

Preparation method

Leave a comment Cancel reply

Perfect Mango curry

A delicious warming fruity curry – ideal for supper time.

Ingredients

Preparation method

Perfect Chickpea curry

Ingredients

Preparation method

Share this:

Related

Leave a comment Cancel reply

Perfect Mango
curry

A
delicious warming fruity curry – ideal for supper time.

Perfect Chickpea
curry