Monday, 19 October 2009

Vegetarian Curry

A disappointing recipe given the relatively complex method of making it. It tasted good as a kind of stew, but wasn't really much like a curry. I tried adding additional cumin, cayenne pepper and some garam masala to make it taste more authentic, which worked to an extent. If i'm being fair, i didn't have the exact vegetable ingredients, but should this really make such a difference to a curry?

- Put 2 large chopped onions, 2 cloves of crushed garlic, 1 tablespoon each of cumin, coriander and paprika, 1/2 teaspoon each of ground allspice, cardamom, and ground ginger, into a pot.
- Boil for 5-7 mins in 300ml of stock.
- Add 350g halved button mushrooms, 3 large chopped carrots, 3 chopped peppers and cook or "fry" them in the juice until tender.
- Puree half the mixture in a blender and add back.
- Add 2 turnips, 1 cauliflower, 1 parsnip, 1 fennel bulb, and 3 celery stalks, all cut into 1 cm cubes.
- Cover with stock (probably 300ml), season and simmer for 15 mins.
- Add 3 chopped courgettes, 225g runner beans, and the juice of 1/2 lemon.
- Simmer for another 10 mins or until tender.

As you can see, quite a lot of work for a curry that isn't really a curry, although it is very low in fat and still tasty.

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