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fragrant autumn vege curry #recipeforRuchita July 2016

20/7/2016

 
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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.
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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 :
  • 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
onion paste
garlic & ginger paste
pastes, spices & liquids ready
cooking the seeds
adding onion paste to the seeds
adding ginger paste
tomatoes & stock added
kumara & carrots added
chickpeas added
cauliflower added
tho it may not seem like it there is plenty of gravy
served with brown rice

the recipe for ruchita
ingredients
method

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    About
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    Hi, I'm Sally
    I'm a fibre artist who loves botanicals - especially NZ native plants
    you can find me on 
    ​instagram & ravelry 

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