Thursday, 2 August 2012

Vegetarian Dry Curry

It was one of those days that started off sunny and bright...
Optimistic as ever, MrD and I made our way to a nearby PYO to replenish our supply of fresh fruits and vegetables.
While going through the rows of brambles, with our baskets hardly filled up, the sky burst open and we had to make a hasty retreat to the farm shop in fear of getting drenched, to wait out the rain. It didn't look like the rain was ever going to stop soon enough, so we decided instead to pick the produce that was on the shop shelves. After all, they're all freshly picked at the farm with zero carbon footprint, says she who drove all the way in a gas-guzzling automobile...

some waxy new potatoes

just picked creamy head of cauliflower

good enough to eat on its own fresh sweet garden peas

I decided to turn them into a spicy vegetarian curry to eat with some Indian flat bread.

Vegetarian Dry Curry

1 small cauliflower, cut into smaller florets and blanched
new potatoes, boiled in salted water

a handful fresh coriander
1 small knob fresh ginger
2 cloves garlic
3 green chillies

1 tsp cumin seeds
6 small red onions, thinly sliced
1 cup tomatoes, chopped

1 tsp ground cumin
1 tsp chilli powder
1 tsp ground coriander
1 tsp turmeric powder
1 tsp kasoori methi
1 tsp garam masala
salt, to taste

Heat oil in a pan.
Add cumin seed and sliced shallots and saute over medium heat until fragrant and golden brown.
Add the grounded ingredients and chopped tomatoes.
Add in the rest of the spices and simmer on low heat until the oil separates from the gravy.
Add the boiled potatoes, cauliflowers and peas. Stir and cook for about 5 minutes