Sun, 5 May 2019
Ingredients:
250ml Oil
2 Medium Onions Finely Diced
50g Ginger (Peeled & grated)
Water to prevent burning & catching
50g Garlic (Peeled & grated)
3 stalks Curry leaves
3 each Fresh Green Chilli (Chopped)
2 Tbsp. Curry Powder Medium
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/2 tsp. Ground Turmeric
3 blocks Vegetable Bouillon
400ml Water
1 Tin Chopped Tomatoes
400g Baby Potatoes (Firm, not floury potatoes) cut into medium sized cubes
1 can Tinned Red Beans
1 can Tinned Butter Beans
1 can Tinned Cannelloni Beans
1 Tbsp. Sea Salt
75g Fresh Coriander (Chopped)
For the sides:
1 Roti (flour tortilla)
1 portion Coconut Rice (see recipe below)
1 portion Pickled Green Mango
1 portion Poppudum
Method:
1. In a large cast iron pot, sweat onions and ginger until well caramelised, using water to cool so as not to burn the onions, this will take about 20-30 minutes.
2. Add garlic, chillies and cook for 5 minutes.
3. Add all dried spices and curry leaves and cook for five minutes, adding water to prevent catching.
4. Add 400g chopped tomato, bouillon & 400ml water and bring back to a simmer
5. Add potatoes, cover and simmer until potatoes are 3/4 cooked.
6. Drain all the beans through a colander, then add them to the curry. Stir gently to prevent crushing the potatoes and beans.
7. Turn down the heat and simmer to incorporate flavours.
8. After about 10 minutes, turn the heat off and let the curry cool slightly. Before serving, add the chopped coriander leaves
9. Serve with coconut rice, pickled green mango, roti & poppudum
Coconut Rice
Ingredients:
1 tin Coconut Milk
2 piece Star Anise, Whole
2 piece Cinnamon, Whole
1 litre Warm Water
500g Basmati rice
1tsp. Salt
Method for rice:
1. Wash Basmati rice with cold water until the water runs clear
2. Add all ingredients to the water and bring to a boil
3. Simmer until rice is just cooked. You need to watch the rice carefully at this point
4. Strain and cool
5. Try not to rinse with cold water as this washes the flavour away.
