This is adapted from a traditional recipe given to Raymond Blanc by one of his Indian chefs. He recommends using a large stone or granite pestle and mortar to grind the spices, but you could also use a clean coffee grinder.
Ingredients
- For the masala spice blend
- 5 cardamom pods
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ cinnamon stick, broken into pieces
- 12 whole black peppercorns
- ½ tsp fennel seeds
- 3 cloves
- For the curry
- 3 tbsp extra virgin rapeseed oil
- 4cm/1½in fresh root ginger, peeled, finely chopped
- 1 garlic clove, finely chopped
- 1 large red chilli, seeds and pith removed, finely chopped, preferably Snub nose or Rio Grande varieties
- 2 bay leaves
- 1 medium onion, cut into 1cm/¼in dice
- 2 pinches sea salt
- 150g/5oz button mushrooms, quartered
- 1 medium courgette, cut into 2cm/¾in dice
- 1 small aubergine, cut into 2cm/¾in dice
- ½ cauliflower, cut into small florets
- 440ml/16fl oz coconut milk
- 100ml/4fl oz hot water
- 3 large plum tomatoes, seeds removed and cut into 2cm/¾in dice
- small bunch fresh coriander, chopped
- ½ lime, juice only
Preparation method
- For the masala spice blend, toast all the spices in a small dry frying pan over a very low heat for 10 minutes, shaking the pan from time to time. This will release the natural oils from the spices. Be very careful not to burn the spices or they will become bitter.
- Grind the toasted spices with a pestle and mortar or in a coffee grinder until you have a fine powder, then set aside.
- For the curry, heat the oil in a large saucepan over a low heat and gently fry the ginger, garlic and chilli for two minutes.
- Add the bay leaf, onion, sea salt and the masala spice blend and cook gently for a further five minutes. (This slow cooking will convert the natural starches into sugars so sweetening and maximising the flavours.)
- Increase the heat to medium and add the mushrooms, courgette, aubergine and cauliflower. Cover and simmer gently for five minutes, stirring from time to time.
- Meanwhile, warm the coconut milk in a small pan with the hot water and stir until blended.
- Add the coconut milk and water to the vegetables, bring to a gentle simmer and cook for six minutes, stirring from time to time.
- Stir in the tomatoes and cook for five more minutes, then add the coriander and lime juice.
- Serve the curry with steamed basmati rice and naan bread, or just with good French bread.
Wersja prosta i szybka:
Ingredients
- ½ medium-sized aubergine, about 100g/4oz, cut into 2cm x 1cm/¾in x ½in pieces
- 2 small carrots, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
- 100g/4oz green beans, cut into 2.5cm/1in pieces
- 1 medium-sized potato, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
- 100g/4oz peas
- 4 fresh hot green chillies, roughly chopped
- 1 tsp salt
- 2 tbsp white poppy seeds
- 3 medium-sized tomatoes, roughly chopped
- 1 tbsp plain yoghurt
- 1 tsp garam masala
- 2 tbsp roughly chopped fresh coriander leaves
Preparation method
- Place the aubergine, carrots, green beans and potato in a medium-sized pan. Add 250ml/8fl oz water.
- Bring to the boil, add the peas, then cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
- Meanwhile, put the coconut, chillies, salt and poppy seeds in the bowl of a food processor. Add 150ml/5fl oz water and blend to form a fine paste. Set aside.
- When the vegetables are just cooked, add the spice paste. Stir and simmer gently for five minutes.
- Add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil, reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
- To serve, place the vegetable curry into a serving dish and garnish with the fresh coriander.
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