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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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Categories: Curry Tags: , , , ,