Tag Archives: curry

Recipe of the Week – 22nd May 2017 – Cauliflower and Cashew Biryani


I have always felt that the cauliflower is one of the most maligned and neglected vegetables, yet it is very versatile. It’s proper use in a number of dishes is a long way away from the over-boiled mush that some people may remember from their childhood. This recipe really highlights it’s subtle flavours whilst adding great texture, and it’s very filling!

Serves 4 to 6

Ingredients 

300g basmati rice, rinsed and drained

1 medium cauliflower cut into small florets

2 tbs sunflower oil

1 onion, sliced

3 garlic cloves, crushed

25g root ginger, grated

1 green chilli, deseeded and finely chopped

1 tsp cumin seeds

1 tsp ground turmeric

600ml hot vegetable stock from bouillon

1 x 200g bag young-leaf spinach

50g cashews, toasted and chopped

3 tbs coriander leaves, roughly chopped

3 free range eggs

Salt and pepper

Mango chutney, to serve

Method

1. Place the cauliflower florets in a large pan of boiling water and simmer for 2 minutes only. Drain and set aside.

2. Heat the oil in a large saucepan then fry the onion, covered, over a medium heat for 5 minutes. Add the garlic, ginger, chilli, cashews and spices and stir-fry for 2-3 minutes, then add the rice and stir. Add the cauliflower and pour over the hot stock. Bring to the boil, cover and cook over a low heat for 10 minutes until the rice and cauliflower are tender. 

3. Add half the spinach to the pan, remove from the heat, cover and set aside for 2-3 minutes until the spinach has wilted.

4. Meanwhile, beat the eggs with 1 tbs water, season and fry in a small saucepan with 1 tbs sunflower oil until set as a thin omelette. Set aside.

5. Season, add the remaining spinach and coriander and top with a slice of the omelette. Serve immediately with mango chutney.

Recipe of the Week – 13th March 2017 – Red Lentil Dhal with Garam Masala Aubergines


A good dhal can be just as warming and satisfying on a cold day as a mug of soup, and this recipe is no exception, with the added bonus of having my favourite vegetable in it – aubergines! These provide a great variety of texture as well as little explosions if taste when you find one. Also, this is very easy to make, so no excuses!

Serves 6

Ingredients

600g red split lentils, rinsed

4 tbs sunflower oil

1 large onion, sliced

4 cloves of garlic, crushed

2 large aubergines, cut into 2cm dice

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1 litre good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

2 tsp garam masala

1 tsp ground turmeric

3 tsp cumin seeds

2 tsp ground coriander

Salt and pepper to taste

Method

1. Put the aubergine cubes in a large bowl, sprinkle with salt and leave to soften for 20 minutes. Rinse well and drain.

2. Meanwhile, in a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.

3. In a large frying pan, gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally. Add the aubergines and the garam masala, stir to coat well then simmer, covered, for a further 10 minutes.

4. Add the aubergine mixture to the lentils, stir well, then add the coconut milk.

5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.

Recipe of the Week – 6th February 2017 – Quick Spinach and Potato Curry


As much as I like cooking complicated and time-consuming meals, sometimes a quick and easy tea is all that I can muster up (especially after a busy day at the cafe). This recipe is a nice one for such an occasion – quick, fool-proof and very tasty!

Serves 4

Ingredients 

500g baby potatoes, halved

2 tbs sunflower oil

1 large onion, sliced

2 cloves of garlic, crushed

1 red chilli, deseeded and finely chopped

1 x 400g tin of chopped tomatoes

1 tsp each ground cumin, ground coriander and ground turmeric

200g fresh spinach, roughly chopped

Large bunch of fresh coriander, roughly chopped.

Method

1. Put the potatoes in a large saucepan and cover with boiling water. Bring to the boil and simmer for 5 minutes.

2. In another large pan, add the oil and gently fry the onion, garlic, chilli and spices for 8 minutes.

3. Add the potatoes and tinned tomatoes to the pan, bring to the boil and simmer covered for 15 minutes.

4. Add the spinach, season and add the fresh coriander. Simmer for a further 5 minutes.

5. Serve immediately with rice or naan bread (I did pilau rice and garam masala roasted cashews)

Recipe of the Week – 31st October 2016 – Red Lentil Dhal with Pan-Fried Kale


This recipe is a fantastically warming and satisfying meal now that the evenings are getting colder and darker. This also works really well as a comforting soup, which I have been known to have straight out of a mug!

Serves 6

Ingredients

700g red split lentils, rinsed

4 tbs sunflower oil

2 large onions, sliced

5 cloves of garlic, crushed

2 large carrots, peeled and finely diced

300g kale, roughly chopped

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1 litre good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

1 tsp ground turmeric

3 tsp cumin seeds

2 tsp ground coriander

Salt and pepper to taste

Method

1. In a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.

2. In a smaller saucepan gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.

3. Add the onion mixture to the lentils, stir well, then add the chopped carrots and coconut milk.

4. Meanwhile place the chopped kale in a roasting tray and cook in a preheated oven at 200c for 10 minutes before adding to the dhal mixture.

5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.

Recipe of the Week – 25th July 2016 – Bengali Butternut Squash with Chickpeas


This is a new way with butternut squash for me. Although it is essentially using ‘curry’ spices and flavours, this blend and combination gives a unique flavour, and the texture with the chickpeas provides something that is really satisfying.

Serves 6

Ingredients

2 large butternut squashes, peeled, deseeded and cut into 2cm dice

4 tbs vegetable oil

2 large onions, finely diced

3 cloves of garlic, finely chopped

large pinch ground asafoetida

2 tbs ground cumin

1 tbs ground fenugreek

1-2 mild dried red chillies

1 tsp ground turmeric

1 tsp ground coriander

1 tsp garam masala

2 bay leaves 

200ml/7fl oz boiling water

1 x 400g canned chickpeas, drained and washed

Salt and sugar to taste

Method

1. Heat the oil in a large non-stick saucepan pan over a medium heat. Add the garlic, asafoetida, bay leaf and chillies and fry for 1-2 minutes, stirring well to combine.

2. Add the onion, mix well and fry for a further 3 minutes.

3. Add all of the remaining spices, 3 tbs of water and cook for a further 1-2 minutes.

4. Add the butternut squash cubes and the boiling water to the mixture, bring to the boil then simmer, covered, for 30 minutes until soft.

5. Add the chickpeas and a pinch of sugar and salt. Stir well and serve immediately with rice or naan.

Recipe of the Week – 4th April 2016 – Bombay Potato Stuffed Aubergines

  
As anyone who reads my blog will quickly realise, aubergines are my favourite vegetable. I love the versatility of them, and this recipe I think proves that. This is not dissimilar to Morrocan or Turkish dishes, such as Imam Bayildi, and the curried potato mixture really compliments the aubergine well.

Serves 4

Ingredients

4 large aubergines, halved and scored inside in a cross pattern

50 ml sunflower oil

100g baby potatoes, quartered 

2 large onions, sliced

2 cloves of garlic, crushed

2 tsp cumin seeds

1 tsp turmeric

1 tbs medium curry powder

1 x 400g tin good quality chopped tomatoes

Small handful of fresh coriander, roughly chopped

Method

1. Place the aubergine halves in a large colander, sprinkle generously with salt and leave for 30 minutes.

2. Meanwhile, in a large saucepan, add the oil and saute the onions, garlic and spices on a low heat for 10 minutes. Add the potatoes and tomatoes, and simmer for a further 10 minutes. Season to taste.

3. Preheat the oven to 190C.

4. Rinse the aubergine halves thoroughly, then arrange open side up in a large baking tray. Pour the potato mixture over the top, ensuring that the aubergines are covered.

5. Bake in the oven for 30 minutes.

6. Serve immediately with rice or a green salad.

Recipe of the Week – 17th August 2015 – Mung Bean Dhal with Kale

  
This recipe is a variation on one that I do in my cafe on at least a weekly basis, but used Mung Dal instead of Red Lentils, which provides a nuttier flavour and texture. Traditionally spinach is stirred in at the end, however I found that lightly roasted chopped kale gives this even more flavour and interest.

Serves 6

Ingredients

600g mung beans, soaked overnight, then drained and rinsed

4 tbs sunflower oil

8 cloves of garlic, crushed

4 large onions, sliced

1 green chilli, finely chopped

4 medium or large carrots, peeled and finely diced

2 sticks of celery, finely diced

300g kale, roughly chopped

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1500ml good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

Salt and pepper to taste

Method

1. In a large saucepan, add the stock to the mung dal and bring to the boil before simmering for 20 minutes.

2. In a smaller saucepan gently dry fry the spices for 1 minute before adding the oil, garlic, onions and chilli. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.

3. Add the onion mixture to the dal, stir well, then add the chopped carrots and celery.

4. Meanwhile place the chopped kale in a roasting tray and cook in a preheated oven at 200c for 10 minutes before adding to the dal mixture.

5. Simmer the mixture for a further 20 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.