Stranger Foods

Amish’s gujarati vegetable curry

Serves 4 | Prep 15 mins | Cook 35 mins

This magnificent curry can be made well in advance. simply make the sauce and cook it without adding any of the vegetables. cook the vegetables, then refresh them under cold water. when you want to eat, reheat the sauce and add the vegetables. cook until the veg have warmed through, then serve.

Source: Fire and Spice

Ingredients

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Imperial

x0.5

250 g basmati rice
400 g tinned chickpeas
1 onion, peeled and finely chopped
2 tbsp groundnut (peanut) oil
2½ cm fresh root ginger
6 cloves garlic
4 tomatoes
85 g cashew nuts, heaped
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½ tsp chilli powder
½ tsp turmeric
400 g new potatoes
3 carrots
1 small cauliflower
200 g green beans
1 handful coriander leaves
sea salt

Instructions

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Cook the rice in boiling water for until soft, or as directed on the packet. Drain and rinse the chickpeas in a colander. In the same colander, drain the rice then tip the rice and chickpeas back into the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side so that the rice can fluff up ready to eat.
Meanwhile, peel and finely chop the onion. Heat the oil in a large saucepan over a medium heat and add the onion. Cook for , stirring occasionally, until golden.
Peel the ginger and garlic, then chuck both into a blender or food processor with the tomatoes, 55 g of the cashew nuts, the ground coriander, cumin, garam masala, chilli powder, turmeric and a good pinch of salt. Blend until smooth. Pour this mixture over the cooked onion, mix well and bring to the boil. Cover, reduce the heat to low and simmer for , stirring occasionally.
Cut the potatoes into quarters while the sauce cooks. Cook them in a saucepan of boiling water for . Peel the carrots, then cut them, with the cauliflower, into small pieces. Cut the beans in half. Add the vegetables to the potatoes and cook for until tender, then drain. Roughly chop the coriander. Mix the vegetables into the sauce. Serve the curry and rice, sprinkled with coriander and cashew nuts.

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