Fri, 25 November 2016
Chef Jagdish Sharma from Bombay Pantry was in with his delicious curry recipe
Ingredients:
Coconut oil/Rapeseed Oil: 5ml
Panch Poron: 10g
Garam Masala: 5g
Onion, small
Plum tomatoes: 1 tin
Ground cashew nuts: 50g
½ tin of coconut milk
Mixed seasonal vegetables (sweet potato,cauliflower,green beans, peas) 400g
Fresh coriander for garnish.
Method:
• Pre-blanch your vegetables to texture/firmness you like and keep aside.
• In a pan, heat oil (hot) and then add Panch Poron spice mix (we blend our own mix of onion seeds, fennel,mustard seeds, fenugreek and cumin seeds) when that starts popping add chopped onion and sauté
• Add Garam Masala and tin of plum tomatoes, break down the pulp of the plum tomatoes and add Ground cashew nuts (presoaked in lukewarm water) and your mixed vegetables.
• Bring to a simmer, check the vegetables are cooked and finish by adding ½ tin of coconut milk. Add more if you prefer if creamier texture.
• Bring back to a simmer, careful not to let the coconut milk split and finish with fresh coriander garnish.
• ENJOY
Sun, 22 December 2024
Chefs: Dean Diplock and Charlo Clarke
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