By Mindy Woods
I was inspired to cook this Indian style Vegetable Curry when watching Rick Steins India. Rick is an incredible cooking icon and someone who my family and I have always had great pleasure watching during his many years as a television presenter. I love the way Rick embraces a country and its people through food. Exploring and consuming just about everything imaginable from street food to royal cuisine, Rick explores all levels of a culture and community through food experience, just incredible.I adapted Ricks recipe, by boosting the spice a little and making good use of the beautiful fresh veggies I purchased at my local weekend Farmers Markets. By grinding half the cashews, and keeping half the cashew whole you will not only achieve a delicious creaminess to the sauce but a touch of texture to the finished product .The truly fabulous thing about this recipe is that you can really make it your own by adding in your own combination of your favourite fresh veg and adapting the recipe to whats seasonally available.
1.2 kg mixed fresh vegetables (snake beans, potato, cauliflower, eggplant, sweet potato, peas) In a large heavy based saucepan, combine oil, onion and chili over moderate heat. When onion is translucent, add ginger, garlic and chopped coriander, cook for 2 minutes. Serve garnished with coriander leaves, with steamed rice or naan bread. Cook Tips
100gm raw cashew nuts (1/2 finely grounds, 1/2 whole)
2 inch ginger, finely chopped or grated
4 garlic cloves, finely chopped or minced
4 Tbsp vegetable oil
1 tin cherry tomatoes
2 Tbsp (heaped) moist shredded coconut
1 cinnamon stick
1 tsp (heaped) Garam masala
1 tsp (heaped) ground coriander
1 tsp (heaped) ground cumin
1 tsp (heaped) ground turmeric
1 tsp ground chili
2 Birdseye chilies chopped
4 stems coriander, roots and stems chopped, leaves reserved
4 Tbsp vegetable oil
Good pinch of salt
Add cinnamon, coconut and ground spice, fry until fragment. Add passata, tinned tomatoes, potato, sweet potato and cover with 2cm water. Allow curry to come to the boil before reducing heat and simmering for twenty minutes or until potatoes are just tender. Stir through ground and whole cashews, add remaining vegetables & cook for 10mins-12 minutes. Remove from heat, stir through yogurt, and season with salt to taste.
This is a fabulous one-pot wonder that will easily feed 6 adults. I love making a big batch of curry like this at the start of the week, using left overs as an easy go to meal throughout the week. Divide left overs into containers and either enjoy over the next couple of days as a tasty fuss free lunch or freeze for up to two months for those crazy time where you just dont have the time (nor energy) to cook.
In a large heavy based saucepan, combine oil, onion and chili over moderate heat. When onion is translucent, add ginger, garlic and chopped coriander, cook for 2 minutes.
Serve garnished with coriander leaves, with steamed rice or naan bread.