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Ingredients
Serves 2
- 1 Medium potato peeled and chopped
- 2 carrots peeled and chopped
- 1 parsnip peeled and chopped
- Quarter of a small cauliflower chopped
- 1 Broccoli floret chopped
- 1 Tin chopped tomatoes
- One onion finely chopped.
- 2 Teaspoon Curry Powder
- 1 Teaspoon Chilli Powder
- 8 Cayenne Chillies, deseeded and sliced lengthways in half
- 8 Cloves Sliced Garlic
- 3 inches Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 4 Tablespoons roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 1 teaspoon Garam Massalla
- 1 tablespoon cumin seeds
- Seeds from 6 green cardamom pods
- 1 green pepper, deseeded and chopped
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Method
| Chop the vegetables to an even size about 4mm cubed. Bring a pot to the boil with a little salt and then boil the vegetables for 5 minutes. Make a paste of the curry powder and chilli powder with a little water. Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds. Add the oil and fry the onion until translucent in the veg oil then add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the vegetable and the chopped tomatoes and simmer for 10 minutes or until the vegetables are fully cooked, stirring occasionally. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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