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Posts Tagged ‘Broccoli’

Dhansak

February 6, 2008 Leave a comment

This is another staple favourite; lentils and vegetables combine to create a sumptuous orange curry bursting with flavour and goodness!

Ingredients

  • 140g red lentils
  • 1 large onion
  • 1 sweet potato
  • 1 large carrot
  • 1 small head of broccoli
  • 1 orange or yellow pepper
  • 1 tbsp green paste
  • 1 tbsp masala mix
  • 1 tbsp lemon juice
  • 1 can of chopped tomatoes
  • 650ml of vegetable stock
  • 1 tbsp tomato purée
  • 1 large pinch of sea salt

Method

Chop the onion and soften in a pan over a medium-high heat in 4-6 tbsp of olive oil. Once the onion loses its colour, add the salt and green paste and fry off for a few minutes. Next, add the masala mix and lemon juice and fry for a further 4-5 minutes (add small amounts of water if the mixture starts to catch). Add the chopped tomatoes and simmer briskly for 10-15 minutes until the mixture begins to thicken nicely.

Mix the stock and add the purée to it. Add a third to the pan and stir in the (washed and soaked) lentils. Return to simmer while peeling and chopping the vegetables into equal sized chunks. Add the carrots and sweet potato and another third of the stock. After 5 minutes of simmering add the remaining vegetables and stock.

Keep simmering briskly for 15-20 minutes, then reduce the heat to a gentle simmer and allow to “sauce up” (roughly another 30 minutes). It’s ready when suitably saucy and the sweet potato and carrots are cooked to taste. If it becomes too dry during this phase add small amounts of water to maintain the desired consistency. The lentils will absorb quite a bit of liquid during the reducing phase of cooking.

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Vegetable Madras

January 17, 2008 Leave a comment

Having a few fairly random leftover vegetables I decided I’d make a madras-style curry. Nice and fruity with a zingy flavour!

Ingredients

  • 2 medium onions
  • 2 medium potatoes
  • 2 medium carrots
  • 1 small head of broccoli
  • 1 large yellow pepper
  • 2 handfuls of garden peas
  • 1 tbsp of green paste
  • 1 tbsp masala mix
  • 1 pinch of cayenne pepper (optional)
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 can of chopped tomatoes
  • 500ml of vegetable stock
  • 1 tbsp tomato purée
  • 1 large pinch of seasalt

Method

Chop the onions and add to a pan preheated over a medium-high heat with 6-8 table spoons of olive oil. As they begin to soften, add the green paste and stir for 3-4 minutes (Tip: add small amounts of water if the paste catches the bottom of the pan). Next add the masala mix (and optional cayenne) and stir for a further 3-4 minutes. Add the salt and lemon juice. Now add the chopped tomatoes and let the mixture simmer for 5-10 minutes (add a half cup or so of water if it’s very thick).

Peel the potatoes, chop in 1cm x 1cm cubes and add to the pan. Peel the carrots, slice at an angle in 1/2cm thick slices and add to the pan. Deseed the pepper, chop in 1cm x 1cm pieces and add to the pan. Break the broccoli into individual florets, slice the stem into 1/2cm thick slices and add to the pan. Stir in the peas.

Mix up the vegetable stock and add the tomato purée to the stock and add to the pan in two batches letting it come fully to the boil between pours. Reduce the heat but keep it simmering quite aggressively until the excess liquid evaporates. About 35-40 minutes should be ample time. Reduce the heat to gentle simmer for the last 5-10 minutes cooking and stir in the garam masala.

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