Sunday, June 24, 2012

Challenge recipe 19: Curried vegetables

Oh, hey. Y'all probably thought I'd forgotten about this, seeing as I haven't posted a challenge recipe since LAST YEAR. #uberfailcake

Anyway, for those of you who don't remember/weren't here back in the day, the challenge is to make two recipes from each of my cookbooks. At least one has to be savoury, and they have to be recipes I haven't made before. To check out the full list of recipes I've made so far, click here.

So. Now that I'm on uni break and have a bit more time, I'm determined to cross at least a few recipes off the list!

Here's the book:

And here's what you'll need:

Just go ahead and ignore that packet of beans at the front. I had every intention of using them, but there was insufficient room in the frying pan, so...yeah.

Start by slicing up your eggplant:

Then place it on a tray, and sprinkle it liberally with salt.

Put it to one side for half an hour while you chop up the rest of your vegetables:
Butternut pumpkin

Carrot

Red capsicum

Onion

Two potatoes

After half an hour, the salt will have drawn a lot of the moisture out of the eggplant, so you can rinse it off, dry it thoroughly, and chop it up too.


Heat up some vegetable oil in a frying pan (or, if you're actually following the recipe, a cast iron casserole dish. But my beloved Le Creuset is in a box in the depths of the garage. So an electric frying pan it was!). Once it's heated, add the onion along with two cloves of garlic, two teaspoons of curry paste, one teaspoon of mustard seeds, a cinnamon stick, a big chunk of ginger, and half a teaspoon of turmeric.

Stir it all up and cook for a few minutes, then add in three curry leaves (there's a third one there, I promise).

Cook for a couple more minutes, then dump in all the vegetables.

Stir them well to coat in the paste, then take a 400mL can of whole peeled tomatoes, blitz the crap out of them in a food processor, then add it into the pan and stir it all together.

Put the lid on, and simmer until the vegetables are soft. Add a can of coconut milk, put the lid back on, and simmer for another ten minutes:

Salt to taste, take out the curry leaves, the cinnamon stick, and the big lump of ginger (small problem: we couldn't find it. It's somewhere in the leftovers...) and serve with steamed rice:

Verdict: It was good. And it was really easy. But considering how many spices went into it, it wasn't all that flavourful. If I were to make it again, I'd probably use a medium or hot curry paste rather than the mild paste I used. Because really, 2 teaspoons isn't all that much in the grand scheme of things! I'd also probably use coconut cream instead of coconut milk for a stronger flavour. And I'd also fry the vegetables for 5 minutes or so before adding in the tomatoes. I think it would let them absorb more of the spices.

According to the recipe, you can use whatever vegetables you have on hand, as long as it includes potato. So it's pretty adaptable!! And, depending on the contents of your curry paste, it's vegan (unless you dump a spoonful of plain yoghurt on the top, like my dad did...)!

Do you have a go-to curry recipe (one that doesn't involve a jar of sauce from the supermarket!)??

K xx

11 comments:

  1. These recipes right here are the reason I first started reading your blog :)

    My go to curry recipe - if you believe it - is even simpler than this.

    Chop up pumpkin. take a tablespoon or 2 of of olive oil and mix in a tablespoon of curry powder. pour over pumpkin so it's coated. Then, place in a single layer on a baking tray. Add a few pieces of butter. Bake at 200 until the pumpkin is soft and roasted. consume.

    ReplyDelete
    Replies
    1. Aww. Now I feel guilty for slacking off on the recipe front!! :(

      And ZOMG. That curried pumpkin sounds amazing. I may have to try that at the weekend. OM NOM NOM NOM NOM.

      Delete
  2. Curried vegies are a good idea, especially in winter! Thanks for the idea :-)

    ReplyDelete
    Replies
    1. Not a problem! Basically, I wanted curried vegetable soup, but not in soup form. You know? So I figured I'd dig through my recipe books and see what I could find. And what do you know - RECIPES! ;)

      Delete
  3. yuuuuum this looks amazing!! I've never made curried veggies before but now I really want to! xx

    ReplyDelete
    Replies
    1. It was really easy - the hardest part is all the chopping up of veggies! Perfect for Canberra winters ;)

      Delete
  4. Oof, this looks GOOD. And now for my confession: I don't like curry! (Ack, I KNOW!!) Well, okay, that's not quite true: I like Thai green curry and Japanese curry because they're mild. I really wanna like Indian curry but I find it a little too strong...or maybe I just haven't tried different varieties. Or maybe too much turmeric doesn't agree with me. Or, hell, maybe I suck? ;-)

    Speaking of India, my best friends and I had a Bollywood night on Saturday, watching "Jodhaa Akbar" on SBS, i.e. an epic historical movie in which that gorgeous Hrithik Roshan (to whom I dedicated a whole post weeks ago, hahah :D) plays a Mughal emperor and Aishwarya Rai plays a Hindu princess whom he marries out of convenience, and she presents him with conditions pre-marriage, one of which is that she doesn't have to conver to Islam.

    (Needless to say, Hrithik's face and eyes -- and body, gulp -- are just as resplendent and mindblowingly beautiful as ever. :D)

    Aaaaanyway, their chemistry is SMOULDERING and they built the tension to boiling point, so when the love scene finally happened (almost 3hrs later, hahahah) my besties and I were like, "Oh COME ON already!!"

    Of course he only ended up kissing the freakin' EDGE of her mouth, but it was still hot. And even just the understated "strategic" touching and the way they looked at each other was hotness epitomised.

    You'd think I need to get laid with all this talk but I really don't, hahah. It's just that Hrithik and delayed sexual consummation (bwah!) tend to get one hot and bothered. ;-)

    Oh, and the movie lasted JUST UNDER FOUR HOURS. Yup. We proceeded to randomly play charades afterwards (completely unplanned, we've NEVER played charades) and pissed ourselves laughing while trying to act out movies. Got home 2.15am. Winning. :P

    XOXO

    ReplyDelete
    Replies
    1. I'm an epic wuss when it comes to curry and spicy food, so I totally get where you're coming from! Try chicken butter cream - you pretty much can't go wrong with it (well. Except for the butter cream sauce in the jar at the supermarket. Because they add fake smoke flavour to it for some weird reason, and it tastes blurgh as a result). It's pretty much the mildest curry you can get too - basically just tomatoes and cream and chicken. OM NOM NOM NOM NOM.

      ANYWAY. Now I'm sad, because I remember you mentioning that movie a couple of weeks ago, and I was all "That sounds AWESOME, I have to watch it!". AND THEN I FORGOT *cries* Although I'm not sure I could have sat through a nearly four hour movie in one sitting. Maybe I'll see if I can find it on DVD and watch it in chunks!

      Delete
  5. These looks yummy ans very easy to prepare

    http://www.studyart.com.au/

    ReplyDelete
  6. Lovely. It's only 10am and now my tummy is rumbling. Then again, breakfast was 5 1/2 hours ago.

    On the plus side, there's a Subway across the road where I can get a ham & egg flatbread sammich plus a coffee for $3. Hooray for breakfast deals!

    The downer? A ham & egg flatbread sammich is not a curry, even if it is loaded with veggies and jalapenos.

    Your curry looks insanely easy to make. The only thing I'd add would be some pieces of chicken. Yeah, I know it's not a vegan curry anymore, but then I'm an omnivore, not a vegan ;)

    My Mum used to make curried sausages when I was growing up which if I rack my brains consisted of little more than carrots, parsnips, potatoes, raisins (yes, raisins), and grilled, sliced sausages. I think Mum made the sauce out of curry powder & water.

    And now I seriously need to get over to the Subway ;)

    ReplyDelete
    Replies
    1. It's true, a ham and egg sandwich is not in any way a curry. SAD FACE.

      I'm not a vegan either - it was just a happy coincidence that this turned out that way. In the future, I'd probably also replace the eggplant with chicken. Because I'm not a huge fan of eggplant, and chicken is nom.

      And YES - the old school Australian sausage curry - love it!

      Delete

Leave me a comment and I'll love you forever (except for spambots...)

Related Posts Plugin for WordPress, Blogger...