Another vegetarian curry courtesy of Nigel Slater.Curry leaves used to be quite hard to find, but they now sell them in my local Sainsburys. However, they can be omitted if you cant get them . The sauce is prepared the day before you want to serve it to allow the flavour to develop.
Ingredients
- 200 g dried chickpeas soaked overnight
- 2 tbsps groundnut oil
- 2 medium onions, peeled and roughly chopped
- 4 garlic cloves, peeled and finely sliced
- 8-10 fresh or frozen curry leaves
- 1 tsp black mustard seeds
- 2 tsps ground coriander
- 2 tsps ground turmeric
- 6 cardamons ground seeds only- discard pods
- 2 fresh hot red chillies deseeded and finely chopped
- 3 carrots peeled and diced
- 500 g ripe tomatoes roughly chopped
- 400 g pumpkin peeled and roughly chopped
- 400 g sweet potatoes peeled and roughly chopped
- 750 ml vegetable stock
To Finish
- 150 g small chestnut mushrooms halved
- 250 ml greek yoghurt
- 1 handful freshly chopped coriander
Servings:
Instructions
- Pour the oil into a large heavy bottomed casserole dish ( i use a Le Creuset) and set over a moderate to low heat.Add the onions and garlic and leave to cook slowly until soft.
- Stir in the curry leaves, mustard seeds, ground coriander and turmeric, crushed cardamon and chillies. Cook for 2-3 minutes then add the carrots and continue cooking over a low heat for 3-5 minutes.
- Add the tomatoes, pumpkin and sweet potato. Stir then pour in the stock. Bring to the boil, skim off any froth from the surface then reduce the heat to a simmer and cook until the vegetables are tender, stirring from time to time. Leave to cool then chill overnight.
- Drain the chickpeas and cook in boiling salted water for about 45 minutes until tender. Drain well the stir into the curry. Add the mushrooms and warm over a mederate heat.
- Stir in the yoghurt making sure the mixture does not boil. Stir in the coriander and serve with naan bread.
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