Tag Archives: Curry

Peter’s Lamb Curry (8)

1

This is from Jamie Oliver’s ” The Return of the Naked Chef”. He credits the recipe to his friend Peter Begg. You can vary the curry by using diced chicken, prawns or paneer or vegetables like swiss chard, spinach, peas, cauliflower, boiled potatoes or chickpeas. Serve with some Indian breads and/ or steamed basmati rice.

Cauliflower and Chickpea Curry (4)

Reply

1 organic cauliflower2 tsp garam masala
3 medium onions, chopped courselyGood pinch chilli flakes
3 cloves garlic, finely chopped1 tin chopped tomatoes
1” ginger, peeled & finely chopped1 tin organic chickpeas, drained
2 tsps ground coriander2 tbsps fresh coriander, chopped
2 star aniseedButter
Small handful fresh curry leaves 
Break the cauliflower into large florets, removing tough stalks. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well. Add the cauliflower plus 100ml cold water. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked. Sprinkle in the chopped coriander and serve with steamed rice.

Greens Vegetable Curry (6)

Posted on by
Reply
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.

Cauliflower and Chickpea Curry (4)

Posted on by
Reply
1 organic cauliflower 2 tsp garam masala
3 medium onions, chopped coursely Good pinch chilli flakes
3 cloves garlic, finely chopped 1 tin chopped tomatoes
1” ginger, peeled & finely chopped 1 tin organic chickpeas, drained
2 tsps ground coriander 2 tbsps fresh coriander, chopped
2 star aniseed Butter
Small handful fresh curry leaves

 

  1. Break the cauliflower into large florets, removing tough stalks.
  2. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm.
  3. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown.
  4. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well.
  5. Add the cauliflower plus 100ml cold water.
  6. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked.
  7. Sprinkle in the chopped coriander and serve with steamed rice.