Mmmmmm....Curry!
Here's a really tasty Vegi one - Vegetable Kashmiri....It's a 'slow cooker' one -
Ingredients:
2 tsp cumin seeds
8 black peppercorns
2 green cardamom pods, seeds only
2" cinnamon stick
Half tsp grated nutmeg
3 tbsp vegetable oil
1 fresh green chilli, seeded and chopped
1" piece of fresh root ginger, grated
1 tsp chilli powder
Half tsp salt
2 large potatoes, cut into 1" chunks
8ozs cauliflower florets
1 and two thirds cups boiling vegetable stock
Two thirds of a cup Greek (strained plain) yogurt
8 ozs okra, thickly sliced
Toasted flaked (sliced) almonds and sprigs of fresh coriander (cilantro!!!!
) to garnish
1. Put the cumin seeds, peppercorns, cardamom seeds, cinnamon stick and nutmeg in a mortar or spice grinder - grind to a fine powder.
2. Heat the oil in a frying pan, add the chilli and ginger and fry for 2 minutes, stirring all the time. Add the chilli powder, salt and ground spice mixture, and fry gently for 2-3 minutes, stirring constantly to prevent the spices from sticking to the pan.
3. Transfer the mixture to the cooking pot, and stir in the potatoes and cauliflower. Pour in the stock, cover with the lid, and cook on High for 2 hours.
4. In a bowl, stir a few spoonfuls of the hot stock into the yogurt, then pour over the vegetable mixture, and stir until thoroughly combined.
5. Add the okra to the pot, stir, cover and cook for a further 2 hours, until the vegetables are very tender.
6. Spoon into a warmed serving dish and sprinkle with LOADS of toasted almonds, and a few cilantro sprigs!
Note: Any combination of vegetables can be used, and it could probably be made with chicken - but I haven't tried that yet, sorry!!!
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