19 Jun

Curry Vegetables

By Bryan In Archive, Curry Fest 2018, Food /   No Comments

INGREDIENTS

  • 1 tablespoon sunflower oil
  • 2 tablespoons brown mustard seeds
  • 2 onions, coarsely grated
  • 1 long green chilli, sliced
  • 10 fresh curry leaves (see note), (optional)
  • 500g cauliflower, cut into florets
  • 1 kumara (about 500g), peeled, cut into 2cm pieces
  • 1 eggplant (about 350g), cut into 2cm pieces
  • 2 carrots, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 600ml Massel vegetable liquid stock
  • 100g green beans, trimmed
  • 1 teaspoon garam masala (Indian spice mix)
  • 1 tablespoon tamarind puree (see note) or lime juice
  • 2 tomatoes, finely chopped
  • 2 tablespoons toasted cashews, roughly chopped
  • 2 tablespoons coriander leaves

This speedy one pot curry dish is bursting with aromatic Indian spice and winter vegetables. Try it out.

Step 1: Heat oil in a large, deep frypan over medium-high heat. Add mustard seeds and cook, stirring, for 1-2 minutes until starting to pop. Stir in onion, chilli and curry leaves, if using, and cook for 5 minutes. Add cauliflower, kumara, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock and 1/2 teaspoon salt, then partially cover and simmer, stirring occasionally, for 30 minutes or until slightly reduced.

Step 2: Add beans, garam masala, tamarind and half the fresh tomato. Season and cook for 5 minutes until beans are tender.

Step 3: Divide curry among bowls. Top with cashews, coriander and remaining fresh tomato, then serve.

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22 Jun

Lemongrass Tofu and Vegetable Curry Recipe

By Bryan In Archive, Curry Fest 2016, Food /   No Comments

tofu_vegetable_curry_recipe1005

Lemongrass Tofu and Vegetable Curry Recipe is a delicious combination of fresh vegetables, tofu and flavored with a lemon grass curry paste. The curry also has a blend of coconut milk and a tomato puree, adding to the tanginess of this asian inspired curry. When I made this curry, I had a little bit of a variety of vegetables, a stalk of lemon grass, tofu and tomato puree, and it was so easy to bring it all together. Serve the Tofu and Vegetable Curry along with brown rice or even jasmine rice for as healthy wholesome weeknight dinner.

Ingredients

  • 250 grams firm tofu, cut into cubes
  • 2 carrots, cut into round coins
  • 1/4 cup green peas, steamed
  • 250 grams broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon five spice curry powder
  • 200 ml coconut milk
  • 1/4 tomato puree
  • 1 tablespoon of sesame oil

Ingredients for the Lemon Grass Curry Paste

  • 1 stalk of lemon grass, chopped with leaves
  • 2 spring onions, finely chopped
  • 2 red chillies, chopped
  • 1 inch piece of ginger
  • 2 cloves of garlic

Directions for Lemongrass Tofu and Vegetable Curry Recipe

  1. To begin making the Lemongrass Tofu and Vegetable Curry Recipe we have to get a set of ingredients ready. Keep the vegetables cut and ready.
  2. Make the Lemon Grass Curry Paste, by blending all the curry paste ingredients into a smooth paste adding very little water. Keep this aside.
  3. Next make the homemade tomato puree. Keep this aside. I most often make a batch of it and refrigerate it, so when I have to make recipes like this, it comes in handy.
  4. Whisk the coconut milk, tomato puree, the lemon grass curry paste, salt, turmeric powder and curry powder until well combined. Check the salt and spice levels and adjust it to suit your taste. Add in the tofu cubes and keep this aside.
  5. Now we are ready to bring out ingredients together for the Lemongrass Tofu and Vegetable Curry Recipe.
  6. Heat a teaspoon of oil in a large wok; add in all the vegetables together, sprinkle some salt and stir fry on high heat until the vegetables are lightly cooked and steamed. Once the vegetables are cooked, pour in the Lemon grass curry mixture along with the tofu and stir to combine.
  7. Turn the heat to medium high and bring the curry to a boil. After a minute of boiling, turn off the heat and transfer the curry to a serving bowl.
  8. Serve the Lemongrass Tofu and Vegetable Curry,  along with brown rice or jasmine rice for a wholesome weeknight dinner.
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28 May

CURRY CRAB

By Bryan In Archive, Food /   No Comments

Curry-Crab2

Ingredients

2 1/4 pounds live crab
1/4 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
Sea salt
5 1/2 ounces white wine vinegar
2 ounces desiccated coconut
1 tablespoon finely grated fresh ginger
5 garlic cloves
1 large green chile, chopped
1 white onion, chopped
1 tablespoon canola oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled and finely grated
1 tablespoon chile powder
9 ounces unsweetened coconut milk

Directions

Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.

Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.

To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.

Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.

Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

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28 May

CHICKEN CURRY OR CURRY CHICKEN

By Bryan In Archive, Food /  1 No Comments

chicken-curry2

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, peeled, finely chopped
  • 2 cloves garlic, peeled, sliced
  • 1 tsp chilli powder
  • 3 tsp ground turmeric
  • pinch salt
  • 750g/1lb 10oz skinless chicken breast, cut into large chunks
  • 1 x 400g tin chopped tomatoes
  • 2 tsp ground ginger
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 2 tbsp melted butter
  • 1 lemon, juice only

Method

  1. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.

  2. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through.

  3. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.

  4. Stir in the butter and add the lemon juice, to taste.

  5. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.

To serve

  • Basmati rice, cooked according to packet instructions
  • 6-8 ready-made chapatis or naan breads
  • 2 limes, cut into wedges
  • 2 handfuls chopped fresh coriander leaves
  • 1-2 red chillies, sliced
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16 May

POTATO & CAULIFLOWER CURRY STIR FRY

By Bryan In Food /   No Comments

curry-cauliflower

Ingredients (Serves 3)

  • 1 russet potato
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 medium carrot
  • 2 cups cauliflower florets
  • 1 cup water
  • 1 tablespoon white cooking wine
  • 1 teaspoon Himalayan/sea salt
  • 1½ teaspoon curry powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 cup baby spinach
  • A few sprinkles ground pepper

Instructions

  1. Peel the potato and dice it up. Put it in a small saucepan and fill it with enough water to cover the potatoes. Bring it to a boil, which can take about 7 minutes, then reduce the heat to medium low (3) and simmer for about 5-7 more minutes until the potatoes are soft to pierce through.
  2. Meanwhile, peel the onion and slice it into thin strips. Peel the garlic and dice it into small pieces and put them both in the frying pan with the olive oil.
  3. Chop the carrots in thin, small slices, and break the cauliflower into small florets and be sure they measure up to about 2 cups.
  4. Once the potatoes are done boiling, drain all the water out.
  5. Turn the heat to medium high-high (6, but stove should not be red, so a little under), stir and fry the onions and garlic for about 8 minutes, then add the carrot and cauliflower. Stir for another 2 minutes and add the potatoes, water and salt.
  6. Cook for about 8 minutes and add the spices, including the curry powder, paprika, turmeric and cumin.
  7. Stir and let it cook for a 5 minutes, add the spinach and stir for 2 minutes and turn the heat off. Sprinkle on the ground pepper and serve.
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