Vegetarian Curry

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Vegetarian Curry

Recipe courtesy Jamie Oliver

 

5 tablespoons vegetable oil

2 teaspoons mustard seeds

1 teaspoon fenugreek seeds

3 fresh green chiles, seeds removed and thinly sliced

A handful curry leaves, ripped into small pieces

2 thumb-sized pieces ginger

3 onions, peeled and chopped

6 tomatoes, chopped

1 teaspoon turmeric

1 teaspoon chilli powder

1 or 2 wineglasses water (about 10 ounces)

14 fluid ounces (400 milliliter) can coconut milk

Salt

 

 

Vegetarian version:

1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini,

peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils,

beans)

 

Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop

then add the fenugreek, green chile, curry leaves and ginger, stir and fry

for a few minutes.

 

Using a food processor, chop the onion, add to pan, and continue to cook.

When brown and soft, add the chili powder and turmeric.

 

Using the same food processor, blend the tomatoes and add to the pan. Cook

for a couple of minutes, add 1 or 2 wineglasses of water and the coconut

milk. Simmer for about 5 minutes until it has the consistency of thick heavy

cream then season carefully with salt. Take this sauce as a base.

 

Simply add all your vegetables to the sauce at the beginning when you add

your onions. Continue to cook as normal and simmer until tender.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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