Vegetable Curry (Shabji Tarkari)
Ingredients
Half a cauliflower - cut into florets
3 carrots - cut into half and then into batons
Handful of green beans - top and tailed, then cut into bite sized pieces
Half a large aubergine / one medium sized aubergine - diced into cubes
Oil for frying onion (about 4 tablespoons)
1 thinly diced onion
2 tablespoons tomato puree (I used tomato paste)
450mL water/vegetable stock/chicken stock
Spices
1/2 teaspoon chilli powder (of course, add more if you like more)
1 teaspoon tumeric
2 teaspoons ground cumin
3 whole cloves
3 green cardamon pods
5cm/2in cinnamon stick
Salt and pepper to taste
NOTE: You can use what vegetables you want here really...The original recipe didn't have eggplant or broccoli. Peas, pumpkin and sweet potato would also work.
Method
NADZ NOTES:
Serve with a meat curry or lentils (for the vegetarians amongst us).
This creates quite a liquidy curry - so if you want something a bit less soupy, just add less stock (or boil it down further).
Add what vegetables you want! I changed the original recipe to put in less of each vegetable, but also got to add more vegetables. I hate getting too 'samey' in my food.
...
In other news - this looks like American madness - broccoli + cream + butter + cheese + crushed up cheetos...He looks like he's a legitimate chef and everything!! http://nymag.com/daily/food/2008/11/in_season_broccoli_and_cheetos.html
Half a cauliflower - cut into florets
3 carrots - cut into half and then into batons
Handful of green beans - top and tailed, then cut into bite sized pieces
Half a large aubergine / one medium sized aubergine - diced into cubes
Oil for frying onion (about 4 tablespoons)
1 thinly diced onion
2 tablespoons tomato puree (I used tomato paste)
450mL water/vegetable stock/chicken stock
Spices
1/2 teaspoon chilli powder (of course, add more if you like more)
1 teaspoon tumeric
2 teaspoons ground cumin
3 whole cloves
3 green cardamon pods
5cm/2in cinnamon stick
Salt and pepper to taste
NOTE: You can use what vegetables you want here really...The original recipe didn't have eggplant or broccoli. Peas, pumpkin and sweet potato would also work.
Method
- Put the vegetables (excluding aubergine) into a large pot of water and bring to the boil until the vegetables are parboiled (about 3 - 4 minutes at boiling). Drain and set aside (you can keep the vegetable liquid here for later)
- Drizzle aubergine pieces with oil and roast in oven - for about 10 minutes in a hot oven, until soft and a golden brown
- Heat oil in a large saucepan and fry onions until soft (about 3 - 5 minutes)
- Add SPICES and cook for 2 minutes. If they look like they're sticking to the bottom of the pan add more oil or water (depending on how healthy you want to be).
- Add tomato puree/paste and stir well - cooking for a further 2 minutes
- Add vegetables and the aubergine. Stir well. Add salt and pepper to taste and the stock/liquid.
- Bring curry to the boil and then simmer on moderate heat for 10 - 15 minutes - until the vegetables are soft and completely cooked.
NADZ NOTES:
Serve with a meat curry or lentils (for the vegetarians amongst us).
This creates quite a liquidy curry - so if you want something a bit less soupy, just add less stock (or boil it down further).
Add what vegetables you want! I changed the original recipe to put in less of each vegetable, but also got to add more vegetables. I hate getting too 'samey' in my food.
...
In other news - this looks like American madness - broccoli + cream + butter + cheese + crushed up cheetos...He looks like he's a legitimate chef and everything!! http://nymag.com/daily/food/2008/11/in_season_broccoli_and_cheetos.html