it's odd that I don't make more curry... I have, in this last year made more curry than ever before but it is still amazing that it's not regularly on my list of things to cook as I completely love it... not only does it taste so good and so much better than anything shop or take-away bought but, after you have all the essential ingredients in your store cupboard, which then seem to last forever, it is so easy to do... no more complicated than a stew in fact but packs far more of a punch!... plus it's so thoroughly un-Christmas I find it a perfect antidote to the cloying sweetness of what's to come...
... plus I was recently fortunate enough to bag myself a jar of this incredibly hot Sweet and Hot Lemon Pickle made by the lovely Kavey from Kavey Eats... (well I think it's actually made by her Mamta, which who i'm sure is just as lovely) which i've used in place of the Mango Chutney called for in the recipe.
... this is my entry for this months Random Recipes and true to my word I took this cookbook down to the charity shop, along with some other, never-used books and the dear old lady was very pleased to receive them... I left with a lovely feeling of charity, knowing that whomever bought this book would be slimmer and more practical because of it...
Creamy Vegetable Curry - page 136 of Practical Low Fat (available in the Louth branch of the British Heart Foundation...)
2 tbsp sunflower oil
1 onion - sliced
2 tsp cumin seeds
2 tbsp ground coriander
1 tsp ground turmeric
2 tsp ground ginger - I used fresh, grated
1 tsp chopped fresh red chilli
2 garlic cloves - finely crushed
400g tinned chopped tomatoes
1 tin of coconut milk
1 small cauliflower - broken into florets
2 carrots - sliced
1 potato - diced
1 tin of chickpeas
150ml thick natural yoghurt - I used 2 tbsp cream cheese
2 tbsp mango chutney
3 tbsp chopped fresh coriander
- heat the oil in a heavy pan and fry the onions until soft, then add all the spices, garlic and ginger and fry for a further minute
- add the tomatoes and coconut mil and stir well
- add the veg then cover and simmer for at least 20 minutes
- add the yoghurt or cream cheese
serve with whatever takes your fancy, eat and of course, enjoy!