| Description | One of my favourites. This is off the top of my head so I hope Ive remebered everything. I like this with naan or other indian bread. | |
| Curry Type | Vegetable | |
| Strength | Unknown | |
| Difficulty | Unknown | |
| Source | ||
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | 30-45 mins | |
| No. of servings | ||
| Ingredients | 2 Potoaoes cut into julienne (sp?) strips (I cut them on the thick side)
2 Carrots 2 Onions finely chopped Green chillies chopped (I use a couple of large mild and 1 or 2 hot) 1 tablespoon freshly ground corriander seed 1 teaspoon turmeric salt to taste Garlic -- optional 1inch cube fresh ginger, grated Tomatoes peeled and chopped or tinned 1 cup or so green veg - peas, beans etc. 1 large bunch corriander (cillantro) chopped approx. 8 tablespoons of yoghurt Juice of 1 lemon water small quantity of oil | |
| Instructions | Mix the potatoes,carrots, onion, chillies, ground corriander,turmeric and salt in a bowl. Stand covered for 1 hour or so.
Heat the oil in a large pan and fry the ginger (and garlic if used) until golden Add mixed potatoes/carrots etc. and fry for a few minutes. Depending upon the green veg used either add them now or hold back til later, i.e. if peas then add in the last 5/10 minutes of cooking. Add tomatoes, lemon juice and half of the fresh corriander, fry for a few minutes. Reduce heat to low and add yoghurt one tablespoon at a time, incorporating each addition into mixture prior to adding the next (this helps to avoid curdling). Add approx 1/2 to 1 cup of water, cover and cook for 30-45 minutes until veg are tender. If excess water then reduce for a few minutes. Add remaining corriander. | |
| Notes | ||
| Comments |
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