Tonight I made four curries, or made three and put together a chicken korma with bought sauce because that's what Arya eats, as well as making pilau rice. Aside from the korma, this whole lot is vegetarian, and probably vegan. It was also a roaring success.
Sag aloo
1/2 tbsp oil
1 onion, finely chopped
2 cloves garlic, chopped
1 tbsp ginger, chopped
500g potatoes, cut to roughly 2cm cubes
1 large chilli, chopped
1/2 tsp mustard seeds, crushed
1/2 tsp ground cumin
1/2 tsp ground turmeric
250g spinach
For this recipe, I used a chilli from the garden, and home grown beetroot greens instead of the spinach.
1. Heat the oil on a medium heat and fry the onion, garlic and ginger for about 3 minutes.
2. Add the potatoes, chilli and spices; stir and cook for another 5 minutes.
3. Add a splash of water, cover and cook for 8-10 minutes, until the potatioes are soft through, but not disintegrating.
4. Add the greens and wilt before stirring together.
Red lentil dahl
1/2 tbsp oil
2 onions, chopped
3 cloves garlic, chopped
1 tbsp ginger, chopped
1/2 chilli, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp mustard seeds
2 tsp turmeric
1 tsp garam masala
200g red lentils
400g chopped tomatoes
400ml coconut milk
500ml vegetable stock
Juice of 1/2 lemon
2 handfuls spinach
Again, this used the home grown chilli and beetroot greens (in lieu of spinach.) Be aware, this recipe makes a lot of dahl.
1. Heat the oil and fry the onions for about 5 minutes.
2. Add the garlic, ginger and chilli and cook for another 1-2 minutes.
3. Add the spices and cook for another minute.
4. Add the lentils, tomatoes, coconut milk and stock and cook for 15-20 minutes.
5. Add the lemon juice and greens and allow to wilt.
Curried beetroot
1/2 tbsp oil
450g beetroot
1/2 onion
2 chillies
2 cloves garlic
1/4 tsp ground coriander
1/4 tsp ground cumin
120ml coconut milk
120ml water
A late addition to the lineup intended to use the home-grown beetroot, I actually made about half this much because the beetroots were very small.
Mix all the ingredients together in a pan. Bring to the boil, reduce heat and simmer for about 5 minutes covered, then 10 minutes open.
Sag aloo
1/2 tbsp oil
1 onion, finely chopped
2 cloves garlic, chopped
1 tbsp ginger, chopped
500g potatoes, cut to roughly 2cm cubes
1 large chilli, chopped
1/2 tsp mustard seeds, crushed
1/2 tsp ground cumin
1/2 tsp ground turmeric
250g spinach
For this recipe, I used a chilli from the garden, and home grown beetroot greens instead of the spinach.
1. Heat the oil on a medium heat and fry the onion, garlic and ginger for about 3 minutes.
2. Add the potatoes, chilli and spices; stir and cook for another 5 minutes.
3. Add a splash of water, cover and cook for 8-10 minutes, until the potatioes are soft through, but not disintegrating.
4. Add the greens and wilt before stirring together.
Red lentil dahl
1/2 tbsp oil
2 onions, chopped
3 cloves garlic, chopped
1 tbsp ginger, chopped
1/2 chilli, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp mustard seeds
2 tsp turmeric
1 tsp garam masala
200g red lentils
400g chopped tomatoes
400ml coconut milk
500ml vegetable stock
Juice of 1/2 lemon
2 handfuls spinach
Again, this used the home grown chilli and beetroot greens (in lieu of spinach.) Be aware, this recipe makes a lot of dahl.
1. Heat the oil and fry the onions for about 5 minutes.
2. Add the garlic, ginger and chilli and cook for another 1-2 minutes.
3. Add the spices and cook for another minute.
4. Add the lentils, tomatoes, coconut milk and stock and cook for 15-20 minutes.
5. Add the lemon juice and greens and allow to wilt.
Curried beetroot
1/2 tbsp oil
450g beetroot
1/2 onion
2 chillies
2 cloves garlic
1/4 tsp ground coriander
1/4 tsp ground cumin
120ml coconut milk
120ml water
A late addition to the lineup intended to use the home-grown beetroot, I actually made about half this much because the beetroots were very small.
Mix all the ingredients together in a pan. Bring to the boil, reduce heat and simmer for about 5 minutes covered, then 10 minutes open.
