Brrr…Cooler Climes Curry

I love autumn. The air is getting that crisp chill, the leaves are flashing their vibrant shades before they become jewels on the wintry ground. The new aromas in the air of spice and warmth, MULLED WINE, and of course the food! This is a snapshot of autumn that I took whilst in Edinburgh. Gorgeous city with a rich history, I loved just wandering about taking in the scenery.

There is never a wrong time to have a curry and here is another delicious one to add to the books. A simple vegetable curry with warming spices and butter to give you that comfy roast chestnuts by the open fire feeling. I had this at an Indian restaurant I used to work at, and begged and begged until one of the chefs gave me the recipe. It can be altered by changing up the vegetables used, adding things like paneer, or using non vegan products but I kept it simple here. This one came out more chunky and less soupy than others. But all still delicious!

*I didn’t add a preference for the preparation of the potatoes as some like it with the skin and some like it without. You can do whichever you prefer. Remember to scrub them up nice if keeping the skin on 🙂

Vegetable Makhanwala Curry

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Serves: 4

Serve with: curry vessels such as roti, pitta, chapati &/or rice

Ingredients: Curry

  • 1 medium potato (roughly 100g/ 1/3 cup) diced/cubed
  • 100g (3/4 cup) cauliflower, chopped into medium florets
  • handful of green beans, topped and tailed (ends trimmed)
  • 2 medium carrots, chopped into smaller bits
  • 1/3 cup of peas

Ingredients: Paste

  • 200g (a little over a cup) ripe chopped tomatoes
  • 3-4 cloves garlic, minced
  • 1/2 inch piece of fresh ginger, chopped
  • 2 tbsp raw cashews, chopped and soaked in hot water for 30 minutes or more

Ingredients: Sauce

  • 2 tbsp butter (vg)
  • 1/2 tsp garam masala
  • 1 green chilli, slit open (optional for more heat)
  • 1/2 tsp dried fenugreek leaves, crushed/chopped
  • 1 small to medium bay leaf
  • 1/8 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1 1/4 -1 1/2 cup water
  • 2-3 tsp cream (use your favourite or vegan substitute)
  • sugar & salt as required

Ingredients: Topping

  • chopped coriander
  • 1/2 inch ginger, julienned

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Directions

  1. Steam/Sauté the veggies. If doing in a pan, pop in 2 tbsp of oil and cook until browned on the sides. Once ready, set aside for la
  2. In a food processor or blender, add the ginger, garlic, tomatoes and cashews until smooth. Set aside
  3. Get a big pan out, and put in the butter and melt on a low heat. Add the bay leaf and cook for a few seconds then add the paste to the pan.
  4. Continue cooking on a low heat for about 10 minutes. Then add the turmeric and chilli powder and mix well for around a minute
  5. Then pop in the water and stir again. If you are adding the green chilli in, now is the time to do it!
  6. Simmer the sauce for another 8-10 minutes until it begins to thicken
  7. Add veggies in, and season to your preference with salt & sugar
  8. Then add in the cream (if using) and fenugreek leaves and mix to make sure everything is incorporated properly
  9. Take off the heat, top with the garam masala and then stir to mix evenly
  10. Add the toppings and it is ready to serve

 

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