Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.
Ingredients:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cardamom pods
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 garlic cloves, sliced
- 2.5 centimeter piece ginger, chopped
- 1 teaspoon curry powder
- 1 teaspoon chilli powder
- cinnamon stick
- 200 grams fresh tomatoes, chopped
- 150 milliliters coconut milk
- 100 milliliters white wine
- 450 grams sweet potato, diced
- 200 grams fresh or frozen peas
- To serve
- basmati rice
- naan bread
- mango chutney
Directions:
Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.
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(Serves 4)
Spicy! The amount of carbs defeated even me... might go for a sleep.
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