Tag Archives: curry

Recipe of the Week – 2nd October 2017 – Aloo Gobi Dosas


After many, many attempts, I finally managed to get the hang of making dosas! I’m not sure where I was going wrong (although it was probably putting too much batter in a Luke-warm frying pan), but I wasn’t going to let them beat me. For this recipe, rather than doing the traditional masala filling, I decided to try using an Aloo Gobi curry. The result was very satisfying, but very filling!

Makes 6

Ingredients

For the Dosas;

100g plain flour

100g gram flour

1 tbs bicarbonate of soda

1 tbs yellow mustard seeds

2 garlic cloves, crushed

Salt to taste

For the Aloo Gobi;

5 tbs sunflower oil

1 large onion, roughly chopped

1 large cauliflower, cut into medium florets

200g baby potatoes, quartered

100g frozen peas

1 red chilli, finely chopped

1/2 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1 x 400g tin of chopped tomatoes

A small bunch of fresh coriander, roughly chopped

Method

1. To make the Aloo Gobi, pour the oil in a large saucepan on a medium heat, then add the onion and sauté for 5 minutes before adding the chilli and ground spices. 

2. Sauté for a further 5 minutes then add the potatoes and cauliflower florets and mix well to coat. Add the peas and tomatoes and 50ml water then cover and simmer for 15 minutes until the vegetables are cooked.

3. Meanwhile, sieve the flours, bicarbonate of soda and salt in a large bowl then add the other dosa ingredients. Mix well then add enough water to make a runny batter.

4. Heat 1 tbs oil in a large frying pan until hot, then quickly ladle some of the batter in the pan to evenly coat the surface, ensuring that it is not too thick. After about 1 minute, ease the edges of the dosa and wait a further minute until the top is beginning to turn dry. 

5. Place a large ladleful of the Aloo Gobi mixture in a line directly on the dosa, sprinkle with some chopped coriander, then fold over either side. Carefully remove the filled dosa (I used two plates). Serve immediately with chutneys of your choice.

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Recipe of the Week – 28th August 2017 – Masala Potatoes


This is a new recipe to me – I tried something very similar at a festival last weekend as a dosa filling, and it was delicious. Unfortunately my attempts at making dosas were disasterous, possibly due to not being able to source any gram flour, and thus ending up with very soggy pancakes! Not to be defeated I carried on with the filling, which turned out to be a very nice curry in itself!

Serves 4

Ingredients

400g baby potatoes, halved

A large bunch of spring onions, roughly chopped

4 tbs vegetable oil

1 red chilli, finely chopped

2 tsp ground turmeric

2 tsp mustard seeds

2 tsp garam masala

1 tsp chilli powder

1 x 400ml can of good quality coconut milk

50g desiccated coconut

500ml water

Salt

Method

1. Place the oil in a large saucepan on a medium heat then add the mustard seeds and chillis. Fry for 2 minutes then add the chopped onions and fry for a further 2 minutes.

2. Add the potato pieces and mix well before adding the water and bringing the mixture to the boil, covered.

3. Boil for 5 minutes, then remove the lid and simmer for a further 5 minutes to soften the potatoes.

4. Add the turmeric, garam masala, chilli powder and 1 tsp of salt and mix well.

5. Add the coconut milk and desiccated coconut, mix well and allow to simmer gently for 10 minutes.

6. Serve immediately with rice and chutneys.

Recipe of the Week – 14th August 2017 – Vietnamese Potato and Aubergine Curry


This recipe provides a nice twist on what for me is a regular curry staple in our house. The use of some slightly different additional herbs and spices provides more depth and complexity to the overall taste which gives each mouthful a slightly different flavour. The fried onions and the addition of chutneys also makes this feel like much more than a standard evening meal.

Serves 4

Ingredients

500g baby potatoes, halved 

2 large aubergines, cut into 2 cm dice

1 large onion, chopped

1 stalk of lemongrass, inner core chopped 

1 stick of dried cinnamon 

1 star anise

1 small green chilli, finely chopped

2 tsp fresh ginger, chopped

2 cloves of garlic, peeled

4 tbs vegetable oil

2 tbs medium curry powder

1 tsp ground turmeric

1 x 400ml can of coconut milk

1 tsp dried basil

1 small handful fresh coriander, finely chopped

Salt and pepper to season

For the onion relish

2 large onions, finely sliced

1 tbs vegetable oil

1 tsp chilli powder

1 tsp garam masala

Method

1. Place the diced aubergine cubes in a colander, sprinkle generously with salt and leave for 30 minutes. Rinse the set aside.

2. Bring a large saucepan of salted water to the boil, add the potatoes and par boil for 5 minutes. Drain and set aside.

3. In another large saucepan add the oil and gently sauté the chopped onions, ginger, garlic and chilli for 10 minutes. Add the lemongrass, cinnamon, star anise and dried spices and mix well. 

4. Add the potatoes and aubergines to the pan, mix to coat well then add 100ml of water. Bring to the boil then allow to simmer for 10 minutes.

5. Remove the whole spices then add the dried and fresh herbs and coconut milk. Season, cover and simmer for a further 5 minutes.

6. Meanwhile in a separate small pan add the remaining oil and fry the sliced onions, garam masala and chilli powder for 10 minutes until crispy.

7. Serve the curry with the onions, together with plain boiled rice and a selection of chutneys.

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.