Tag: curry

Aloo Gobi – Cauliflower & Potato Curry with Chickpea Flour Pancake

Serves 4 for large mains or 8 as a side

For the curry

1 large onion roughly chopped

1 heaped tsp grated ginger 

2 cloves garlic roughly chopped

1 green chilli roughly chopped

1 tin chopped tomatoes 

1 small cauliflower cut into bite size pieces

2 medium potatoes cut into small dice (bite size)

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ground cumin

2 tbs sunflower or coconut oil

1/2 tsp turmeric (or haldi)

1 tsp curry powder

1 tsp garam masala

Salt and pepper

Water

Half bunch chopped coriander and yoghurt to serve

Chickpea Pancake

Serves 2 as a main

1/2 cup chickpea flour

Sunflower oil

Water

Salt and pepper

Heaped tbs chopped coriander

Method

Cook the potatoes until just tender, just before they are ready add the cauliflower for the last couple of minutes, they should be pretty crunchy still. Drain and set aside.

Heat a Le Creuset on number 6. Meanwhile put the onion, ginger, garlic and chilli in a jug and use the stick blender to make a paste or chuck it in the food processor in the smallest part and blitz. 

Add the oil to the pan and add the mustard and cumin seeds and fry until popping a little, then add the onion paste and fry for a few mins. Add the tinned tomatoes, and the powdered cumin, curry and garam masala and stir well, cook for a few mins stirring regularly. Add some water to slacken off the paste and add the potato and cauliflower to the pan. Stir and turn the heat down to 4 maybe 3, it should just be gently cooking, not boiling.

Heat a large black frying pan on 7. Put the chickpea flour in a medium bowl and add about 1/4 cup water and stir well with a fork to make a smooth paste. Then add some more water you want the mix to be about the consistency of single cream/pancake batter. Add the coriander and season well. 

Add some oil to the frying pan (about 1/2 tbs) and swish around. Add the pancake mix and turn the pan so it is well distributed. Leave until you can see bubbles forming and bursting and that the bottom is brown (it will be about 4-5 mins) then flip over with a fish knife. You might need to add a little more oil…

Check the seasoning of the curry and add more garam masala if needed and some more water if it is too thick. 

Serve with the pancake cut into triangles and some yoghurt and fresh coriander on top. 

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Turnip & Kidney Bean Curry

2 medium turnips, peeled and cut into 12 wedges each

1 medium red onion, finely diced

2 gloves of garlic (minced or grated in when directed)

Thumb sized piece fresh ginger, peeled and grated

1 tin of good quality chopped tomatoes, juice drained and kept for something else

1 tin of kidney beans

1 tsp ground cumin

1/2 tsp fennel seeds

1/2 tsp ground turmeric 

1/2 tsp ground ginger

1 tsp paprika or dried chilli flakes

1/2 tsp garam masala

1tbs chopped coriander

Cook the turnips in boiling water until soft, about 5 mins. Once cooked add the kidney beans and boil for a minute and then turn off the heat.

Heat 1 tbs olive oil in a wide frying pan on #6 (green Le Creuset is best) and fry the spices (except the garam masala) for a minute or until they start smelling (good not burned!). Add the onion and a pinch of Maldon and cook until soft/golden brown. Add the fresh ginger and garlic and fry for a minute and then add the chopped tomatoes and cook for a few minutes on a medium heat (it shouldn’t boil too hard).

Drain the turnips and beans but keep the cooking water. Add the veg to the tomato spice paste and add a few spoons of the retained water. Simmer for 10 mins. If it goes too thick add a little more water but not too much as should be quite a thick curry. Add the garam masala and coriander and check the seasoning just before serving.

Serve with cauliflower or normal rice with a spoon of thick natural yoghurt on top.

amyLeave a comment