We recently had a lovely Veg Box from Woodlands Organic Farm and I used their carrots, a ramero pepper and delicious potatoes. The recipe in the book is for 4 but as usual I’ve halved for 2.
- 50ml Sunflower Oil
- 1/2 tsp cumin seeds
- 1 small onion, finely diced
- 1/2 tin chopped tomatoes
- 1 small potato cut into 1.5cm cubes
- 1 small carrot cut into 5mm discs
- 1 tsp salt
- 1 tsp turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- Small bunch fresh coriander chopped
- 1 small red pepper deseeded and cut into 1.5cm chunks
- Half a small cauliflower cut into small florets (I used broccoli instead)
- 75g frozen peas
- Sprinkle with garam masala
- 2 fresh green chillies
- 1 fat clove of garlic
- 2 cm root ginger, peeled and roughly chopped
- Pinch of salt
Method:
Start with the masala – crush the chillies, garlic, ginger and salt using a pestle and mortar or blender – or both – to make a fine paste.
Heat oil in a frying pan until hot and then add the cumin seeds. Once they start to brown add the onion. Cook covered on a high heat for a minute, stir and repeat 3-4 more times until the onions have caramelised and are dark brown.
Stir in the tomatoes, potato, carrot and 150ml boiling water. Cover and leave to simmer for around 8 minutes over a high heat. Add the masala paste, salt, turmeric, ground coriander, ground cumin and fresh coriander and mix well. Add the peppers cauliflower (or broccoli) and another 50ml boiling water.
Reduce the heat and cook for a further 10 mins with the lid on. Chuck in the peas and a final splosh of water and cook for 5 more mins or until the potatoes are soft and cooked through.
Lastly, add the garam masala and let the whole thing rest for around 10 mins before eating!
This curry is rich and flavoursome. You and you won’t miss the meat at all! Enjoy! We certainly did!
