I can't actually remember where I got this recipe from but I do know that it was originally a chicken curry recipe with sugar in it, too much cumin & not enough delicious fragrance !
I remember 'tweaking' it for the non-veg version so it was easy to tweak again to become an autumn vege version.
I remember 'tweaking' it for the non-veg version so it was easy to tweak again to become an autumn vege version.
Ingredients:
1 medium onion roughly chopped
2-3 cloves of garlic chopped
50g piece of fresh ginger peeled & chopped
4 tbsp rice bran oil
1 tsp each of cumin seeds, fennel seeds & coriander seeds
1 tsp each of garam masala & turmeric
1 tsp chopped red chilli (you choose the type)
1 x 400g can of diced tomatoes
1 cup (250ml) vege stock
4-5 medium sized carrots chopped into easy to eat sized pieces
2 orange kumara chopped into easy to eat sized pieces
1 cauliflower cut into florets (I chop up the stalks too)
1 x 400g can chickpeas drained, rinsed & drained again
Method :
In a small kitchen whizz :
Serve with black, brown or white rice & some greens of your choice.
Hope you enjoy it as much as we did xx
1 medium onion roughly chopped
2-3 cloves of garlic chopped
50g piece of fresh ginger peeled & chopped
4 tbsp rice bran oil
1 tsp each of cumin seeds, fennel seeds & coriander seeds
1 tsp each of garam masala & turmeric
1 tsp chopped red chilli (you choose the type)
1 x 400g can of diced tomatoes
1 cup (250ml) vege stock
4-5 medium sized carrots chopped into easy to eat sized pieces
2 orange kumara chopped into easy to eat sized pieces
1 cauliflower cut into florets (I chop up the stalks too)
1 x 400g can chickpeas drained, rinsed & drained again
Method :
In a small kitchen whizz :
- process the chopped onion with 3 tbsp of water, which will make a sloppy paste. Tip this paste into a bowl & set aside
- process the chopped garlic & chopped ginger (in the same whizz) with 4 tbsp (1/4 cup) of water. Tip this paste into another small bowl
- in a large pot heat the 4 tbsp of oil over medium heat
- add the cumin, fennel, coriander seeds & the chopped chilli to the pot & swirl around for approximately 30 seconds until the spices release their aroma
- CAREFULLY ! add the onion paste (initially it will spit as you are adding water to hot oil) & fry until the water evaporates this will take 5-6 mins
- add the garlic & ginger paste & cook for 2 minutes STIRRING ALL THE TIME
- stir in the garam masala & turmeric, cook for 20 seconds
- add the tomatoes & the stock
- add the kumara & carrots & cook without the lid on for 10 to 15 mins
- when the veges are almost cooked add the cauliflower & chickpeas & cook for another 5-6 mins til all the veges are crunchy tender
Serve with black, brown or white rice & some greens of your choice.
Hope you enjoy it as much as we did xx
the recipe for ruchita
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