What I have here is something Chris and I developed over some time. Eventually getting the spice mix right, inclusion of lentils, water, tomatoes and lastly adding your own yoghurt to each plate at the end, as stirring it into the pot makes it split.
I'm sure at some point we'll add something else but for now here is our take on vegetarian curry. It's hearty, extremely tasty with just the right balance of heat, spice, acidity and texture too keep even the most beer laden of curry-philes happy.
Next add the tomatoes and bring to the boil, add the rest of the ingredients apart from the stock, stir well until all elements are coated. Add the stock and bay leaves, bring to the boil stirring frequently and reduce to a simmer, partially cover and simmer for 2 hours stirring occasionally
By the way, I added a lot of coriander, some people, Lisa included, hate it but I love the stuff, especially with this, they complement each other perfectly
Potato Dal
Spice Mix
7 Cardamom Pods,
seeds only
1 Dried Birds Eye
Chilli
3 Tsps Cumin
seeds
1 Tsp Black
Pepper Corns
2 Cloves
½ Tsp Fenugreek
Seeds
1 tsp coriander
seeds
1tsp Black
Mustard seeds
1tsp Black Onion
Seeds
2 Curry Leaves
1 tsp Cinnamon
1 tsp Turmeric
Other Ingredients
100g Red Lentils
100g Split peas
4 Large potatoes
peeled and cubed
1 Tin of
Chickpeas
1 Tin of Tomatoes
4 or 5 roughly
chopped ripe tomatoes about to turn or another tin of tomatoes
500ml Veg Stock
1 Very large
onion (or two medium) sliced
4 Cloves of
Garlic finely chopped
1 Thumb size
piece of ginger finely chopped
Handful of curry
leaves
1tsp Black
Mustard seeds
1tsp Black Onion
Seeds
1 Large Tub of
Natural Yoghurt
Bunch of
Coriander
Chopped Red Chilli
Rice, Naan, Chapatti to serve
Soak the Lentils
and split peas for an hour, rinse under a sieve until water runs clear. Simmer
gently in water for an hour then drain
Take all the
spice mix ingredients and toast in heavy pan until they start to smoke. Using a
pestle and mortar or Grinder, grind until you achieve a powder.
In a large
saucepan add 1 tablespoons of vegetable oil and a knob of butter. Heat and add
the Mustard and Onion seeds, when they start to pop add the onions, stir fry
for a minute or two then reduce the heat and sweat for 5 mins or until the
onions are soft.
Increase the
heat, add the garlic and ginger and stir fry for a min
Add the spice
powder and stir-fry for 1 min.
Next add the tomatoes and bring to the boil, add the rest of the ingredients apart from the stock, stir well until all elements are coated. Add the stock and bay leaves, bring to the boil stirring frequently and reduce to a simmer, partially cover and simmer for 2 hours stirring occasionally
When its cooked
and has the consistency, taste and season .
Serve in a big
bowl with loads of Corriander and the accompaniment of your choice
Add the Yoghurt and or some fresh chillis to the plate
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