|The garnish here is thin strips of cabbage, but you could use coriander (cilantro/ dhaniya) or parsley|
|...What is this curry called?|
You can make this from stuff you have lying around in your cupboards if you keep a stock of basic spices and a few nuts, plus any veggies you want to use up, so it's quite an economical "midweek" dinner to make. We teamed it up with plain boiled brown rice, which made a hearty and satisfying Winter evening meal. This recipe serves 4-6 people, depending on whether you eat it alone or serve it with rice/ chapattis.
1.1kg diced and/or sliced vegetables: try peppers, green beans, potato, sweet potato, pumpkin, plantain, cabbage, sweetcorn kernels or baby corn, courgettes (zucchini), cauliflower, broccoli... whatever you have
2 tabs oil (preferably coconut, cold-pressed sunflower, ricebran or olive see here for why)
11/2-2 tabs Madras curry powder
1/2 tsp compound hing
1/2 tab turmeric (haldi)
2 tabs ground coriander
200g almonds and 200ml water
2 tsps seasalt
a dash of lemon juice/ thin lemon slices and a green garnish (optional)
- If using potatoes or other hard vegetables, add them to the oil first and cook them for a few minutes before adding anything else.
- Add the rest of the vegetables and all the seasonings except the coriander and the salt and sweat on a low heat with the pan lid on until soft. If your veggies are not very juicy, then you will probably need to add a little water and/ or oil to the pan from time to time to prevent scorching.
- Meanwhile, take the almonds and blitz them to a fine powder in your food processor, grinder or a powerful blender. Add the water gradually while the motor is running until you haver a thick, creamy paste. It's worth taking a little time on this to get it really smooth and less grainy, as this will give the finished dish its signature creamy texture.
- Add the coriander towards the end of cooking the vegetables.
- Next, turn the heat right down and add the creamed almonds, stirring well.
- Add the salt now, so you can gauge its effect on the finished dish.
- If necessary, add a little water if the curry is too dry, but be careful not to lose the thick creaminess.
- If you like, serve with a little lemon and a green garnish.