Greens Vegetable Curry (6)

1 large onion, sliced 5 medium carrots, quartered & cut in batons
6 tbsps olive oil 1 pint coconut milk
1 oz ginger, peeled Juice of a lemon
3 cloves garlic, peeled 2 large parsnips, peeled, sliced, cored & quartered
2 tbsps coriander seeds 3-4 potatoes, scrubbed & diced
2 tbsps cumin seeds 4 oz button mushrooms
1 tbsp mustard seed Half of a small cauliflower, in florets
1 tbsp cardamom seed 2 stalks broccoli, in florets
10 cloves GARNISH
1 stick cinnamon, broken Basmati Rice
¼ tsp cayenne Chopped green coriander
1 tsp turmeric 4 oz roasted cashew nuts
½ tsp salt

 

  1. Chop the ginger and garlic and pound together in a pestle and mortar.
  2. Heat the oil in a large sauté pan and add the garlic and ginger paste and the onions. Cook gently for about 7 mins, stirring often, until golden brown.
  3. Meanwhile, grind the whole spices in a mill. Add to the pan with the cayenne, turmeric and salt and cook for 2 mins more.
  4. Add the carrot, coconut milk and lemon. Cover and simmer for 10 mins.
  5. Add all  the remaining vegetables except the broccoli. Cover and cook slowly for 20-30 mins until the vegetables are tender.
  6. Cook the broccoli separately for about  3 mins in boiling water.
  7. When the vegetables are done check seasoning and stir in the broccoli.
  8. Serve with rice and garnish with the cashews and chopped coriander. It goes well with Banana Raita and a chutney of your choice.

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