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Chicken Jalfrezi

Chicken Jalfrezi  Prep.Time: 30 mins  Cook.Time: 2 hours  Difficulty: Medium  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Chicken Breast  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  140g/5oz Jalfrezi Paste  2 Tbsp Tomato Puree  75ml/3floz Créme Fraiche   (or fresh double cream)  2 Tbsp Olive Oil  4 Tbsp Natural Yoghurt  30g/1oz Fresh Coriander  1 Tbsp Fresh Ginger   (or use fresh ginger paste)  4 Green Chillies  2 Fresh Tomatoes  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  6 Large Jacket Potatoes   (or 360g/12oz Rice)

Method If serving with rice put in a suitable saucepan and cover with water. If serving with jacket potatoes preheat oven to 200°c / 400°f / Gas Mark 7 and pop potatoes in when heated. Chop onions finely and fry gently in the olive oil until softened. Finely chop garlic and ginger and add to onions. Chop chicken into cubes and add to pan. Slice chillies and add half to pan. Stir until chicken has whitened and add the curry paste. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes and half of the coriander and stir well. Allow to simmer for 45-60 minutes with a lid on. Add créme fraiche, tomato puree and coconut and stir until dissolved. Allow to simmer for 30 minutes without a lid to thicken the curry. Add the rest of the coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved tomatoes, yoghurt and black pepper to taste. Simmer for a further 30 minutes If serving with rice top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve with the rice or jacket potatoes and garnish with the remaining coriander and chillies.   If you want a creamier dish add more créme fraiche or fresh cream. If the curry tastes a bit harsh add some more yogurt to mellow it. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

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  Home Cookbook

Chicken Korma

Chicken Korma  Prep.Time: 30 mins  Cook.Time: 2 hours  Difficulty: Medium  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Chicken Breast  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  140g/5oz Korma Curry Paste  2 Tbsp Tomato Puree  100g/3.5oz Cream Coconut  175ml/6floz Créme Fraiche   (or fresh double cream)  2 Tbsp Olive Oil  4 Tbsp Natural Yoghurt  30g/1oz Fresh Coriander  1 Tbsp Fresh Ginger   (or use fresh ginger paste)  2 Fresh Tomatoes  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  6 Large Jacket Potatoes   (or 360g/12oz Rice)

Method If serving with rice put in a suitable saucepan and cover with water. If serving with jacket potatoes preheat oven to 200°c / 400°f / Gas Mark 7 and pop potatoes in when heated. Chop onions finely and fry gently in the olive oil until softened. Finely chop garlic and ginger and add to onions. Chop chicken into cubes and add to pan. Stir until chicken has whitened and add the curry paste. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes and half of the coriander and stir well. Allow to simmer for 45-60 minutes with a lid on. Add créme fraiche, tomato puree and coconut and stir until dissolved. Allow to simmer for 30 minutes without a lid to thicken the curry. Add the rest of the coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved tomatoes, yoghurt and black pepper to taste. Simmer for a further 30 minutes If serving with rice top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve with the rice or jacket potatoes and garnish with the remaining coriander.   If you want a creamier dish add more créme fraiche or fresh cream. If the curry tastes a bit harsh add some more yogurt to mellow it. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

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  Home Cookbook

Chicken Masala

Chicken Masala  Prep.Time: 30 mins  Cook.Time: 2 hours  Difficulty: Medium  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Chicken Breast  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  140g/5oz Masala Curry Paste  2 Tbsp Tomato Puree  50g/2oz Cream Coconut   (optional)  175ml/6floz Créme Fraiche   (or fresh double cream)  2 Tbsp Olive Oil  4 Tbsp Natural Yoghurt  30g/1oz Fresh Coriander  1 Tbsp Fresh Ginger   (or use fresh ginger paste)  2 Fresh Tomatoes  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  6 Large Jacket Potatoes   (or 360g/12oz Rice)

Method If serving with rice put in a suitable saucepan and cover with water. If serving with jacket potatoes preheat oven to 200°c / 400°f / Gas Mark 7 and pop potatoes in when heated. Chop onions finely and fry gently in the olive oil until softened, use a lid. Finely chop garlic and ginger and add to onions. Chop chicken into cubes and add to pan. Stir until chicken has whitened and add the curry paste. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes and half of the coriander and stir well. Allow to simmer for 45-60 minutes with a lid on. Add créme fraiche, tomato puree and coconut (if using) and stir until dissolved. Allow to simmer for 30 minutes without a lid to thicken the curry. Add the rest of the coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved tomatoes, yoghurt and black pepper to taste. Simmer for a further 30 minutes If serving with rice top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve with the rice or jacket potatoes and garnish with the remaining coriander.   If you want a creamier dish add more créme fraiche or fresh cream. If the curry tastes a bit harsh add some more yogurt to mellow it. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

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  Home Cookbook

Chicken Masman

Chicken Masman  Prep.Time: 15 min  Cook.Time: 25 min  Difficulty: Easy  Serves: 4-6 Tools  Non-stick Frying Pan  Sharp Knife  Wooden Spoon

Ingredients  500g/1.1b Chicken Breast  2 Cooking Onions  4 Cloves Garlic  1 Small Tin Pineapple    (in own juice)  1 Tin Coconut Milk  4-5 Tbsp Masman Curry Paste  Handful Green Beans  Handful Bean sprouts  Small Tin Bamboo Shoots  5-6 Mushrooms  1 Tbsp Galangol    (normal ginger if not)  4 Tbsp Tomato Puree  2 Tbsp Olive Oil  2-3 Tbsp Palm Sugar  1-2 Fresh Lemongrass    (or Pinch Dried Lemongrass)  Black Pepper

Method Peel and finely chop the onions. Trim the green beans. Gently fry the onions in the olive oil until they have softened. Cut the chicken breasts into 2.5cm/1" cubes. Peel and finely chop the garlic. Add the garlic, cubed chicken and curry paste and fry for a few minutes, stirring constantly. Chop the lemongrass into 2.5cm/1" lengths if using fresh. Add coconut milk, green beans, bamboo shoots, galangol, lemon grass, palm sugar and tomato puree. Stir well and then simmer for 15 minutes. Half or quarter the mushrooms. Add mushrooms and simmer for a further 10 minutes. Finally stir in bean sprouts and season with black pepper. Stir well and then serve with boiled or thai rice.    You can use any meat or fish for this.  This is a lovely sweet curry that the children love.  You can use soft brown sugar if you have no palm sugar (not as good though).  Top             Homepage             Print this recipe

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  Home Cookbook

Chicken Panang

Chicken Panang  Prep.Time: 15 min  Cook.Time: 25 min  Difficulty: Easy  Serves: 4-6 Tools  Non-stick Frying Pan  Sharp Knife  Wooden Spoon

Ingredients  500g/1.1b Chicken Breast  2 Cooking Onions  4 Cloves Garlic  1 Tin Coconut Milk  4-5 Tbsp Panang Curry Paste  Handful Green Beans  Handful Bean sprouts  3 Large Tomatoes  5-6 Mushrooms  1 Tbsp Galangol    (normal ginger if not)  4 Tbsp Tomato Puree  2 Tbsp Olive Oil  2-3 Tbsp Palm Sugar  1-2 Fresh Lemongrass    (or Pinch Dried Lemongrass)  Black Pepper

Method Peel and finely chop the onions. Trim the green beans. Gently fry the onions in the olive oil until they have softened. Cut the chicken breasts into 2.5cm/1" cubes. Peel and finely chop the garlic. Add the garlic, cubed chicken and curry paste and fry for a few minutes, stirring constantly. Chop the lemongrass into 2.5cm/1" lengths if using fresh. Add coconut milk, green beans, galangol, lemon grass, palm sugar and tomato puree. Quarter and half the tomatoes and add to the pan. Stir well and then simmer for 15 minutes. Half or quarter the mushrooms. Add mushrooms and simmer for a further 10 minutes. Finally stir in bean sprouts and season with black pepper. Stir well and then serve with boiled or thai rice.    You can use any meat or fish for this.  You can use soft brown sugar if you have no palm sugar (not as good though).  Top             Homepage             Print this recipe

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  Home Cookbook

 Print Lamb Curry Recipes  

Lamb Balti With Potato

Lamb Balti With Potato  Prep.Time: 30 mins  Cook.Time: 2 hours  Difficulty: Medium  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  2 Large Saucepans  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Lamb  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  140g/5oz Balti Curry Paste  2 Tbsp Tomato Puree  30g/1oz Cream Coconut   (optional)  4 Tbsp Natural Yoghurt  2 Fresh Tomatoes  2 Chillies (optional)  2 Tbsp Olive Oil  30g/1oz Fresh Coriander  1 Tbsp Fresh Ginger   (or use fresh ginger paste)  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  2 Large Potatoes  360g/12oz Rice

Method If serving with rice put in a suitable saucepan and cover with water. Chop onions finely and fry gently in the olive oil until softened. Finely chop garlic, chilli (if using), and ginger and add to onions. Chop lamb into cubes and add to pan. Stir until lamb has browned and add the curry paste. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes, half of the coriander and the lime juice and stir well. Allow to simmer for 45-60 minutes with a lid on. Peel the potatoes and cut into large cubes. Boil until just cooked and drain and save for later. Add tomato puree and coconut if using and stir until dissolved. Allow to simmer for 30 minutes without a lid to thicken the curry. Add the rest of the coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved fresh tomatoes, yoghurt, potatoes and black pepper to taste. Simmer for a further 30 minutes. Top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve the Balti with the rice and garnish with the remaining coriander.   The longer you simmer the dish for the softer the lamb gets. If the curry tastes a bit harsh add some more yogurt to mellow it. If you want a creamier dish replace the yogurt with créme fraiche or fresh cream. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

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  Home Cookbook

Lamb Jalfrezi with Potato

Lamb Jalfrezi with Potato  Prep.Time: 30 mins  Cook.Time: 2 hours  Difficulty: Medium  Serves: 10-12 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  2 Large Saucepans  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  600g/1.2lb Lamb Steaks  4 Medium Onions  6 Cloves Garlic  2 Large Green Peppers  3 Large Potatoes  2 Tins Chopped Tomatoes  280g/10oz Jalfrezi Curry Paste  4 Tbsp Tomato Puree  4 Tbsp Natural Yoghurt  2 Chillies (optional)  2 Tbsp Olive Oil  30g/1oz Fresh Coriander  5cm/2"" Fresh Ginger    or 2 Tbsp Ginger Paste  1 Tbsp Sugar  Black Pepper  360g/12oz Rice

Method Put rice in a large saucepan and cover with water, the rice will serve 4-6 people and the curry 12, so adjust the rice accordingly. Peel, half and quarter the onions and fry gently in the olive oil until softened (use the lid). Penl and dice the potatoes into about 5cm/2" cubes and cook, making sure they don't go to soft. Drain potatoes and leave to the side to cool a bit. Finely chop garlic, chilli (if using) and ginger and add to onions. Trim and dice the lamb and add to pan. Stir until lamb has browned and add the curry paste. Deseed, trim and cut the green peppers into 2.5cm/1" squares and add to the pan. Add tomato puree. Stir to coat all ingredients. Turn heat to low, pour in the tinned tomatoe and, potatoes. Finely chop the coriander and add about three quarters of it and stir well. Allow to simmer for 45-60 minutes with a lid on. Allow to simmer for 30 minutes without a lid to thicken the curry. Add yoghurt and black pepper to taste. Simmer for a further 30 minutes. Top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve the Lamb Jalfrezi with the rice and garnish with the remaining coriander.   The longer you simmer the dish for the softer the lamb gets. If the curry tastes a bit harsh add some more yogurt to mellow it. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree. This recipe easily makes enough for 3 meals for 4 people, so freeze some easy meals another time.  Top             Homepage             Print this recipe

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  Home Cookbook

Lamb Madras

Lamb Madras  Prep.Time: 30 mins  Cook.Time: 2 hours  Difficulty: Medium  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Large Saucepan  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Lamb  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  140g/5oz Madras Curry Paste  2 Tbsp Tomato Puree  30g/1oz Cream Coconut   (optional)  4 Tbsp Natural Yoghurt  2 Fresh Tomatoes  2 Chillies (optional)  2 Tbsp Olive Oil  30g/1oz Fresh Coriander  1 Tbsp Fresh Ginger   (or use fresh ginger paste)  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  360g/12oz Rice

Method Put rice in large saucepan and cover with water. Chop onions finely and fry gently in the olive oil until softened (use the lid). Finely chop garlic, chilli (if using), and ginger and add to onions. Chop lamb into cubes and add to pan. Stir until lamb has browned and add the curry paste. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes, half of the coriander and the lime juice and stir well. Allow to simmer for 45-60 minutes with a lid on. Add tomato puree and the coconut if using and stir until dissolved. Allow to simmer for 30 minutes without a lid to thicken the curry. Add the rest of the coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved fresh tomatoes, yoghurt and black pepper to taste. Simmer for a further 30 minutes. Top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve the Madras with the rice and garnish with the remaining coriander.   The longer you simmer the dish for the softer the lamb gets. If the curry tastes a bit harsh add some more yogurt to mellow it. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

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  Home Cookbook

Lamb Rogan Josh

Lamb Rogan Josh  Prep.Time: 30 mins  Cook.Time: 2 hours  Difficulty: Medium  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Large Saucepan  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Lamb  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  140g/5oz Rogan Josh Curry Paste  2 Tbsp Tomato Puree  30g/1oz Cream Coconut   (optional)  4 Tbsp Natural Yoghurt  4 Fresh Tomatoes  2 Chillies (optional)  2 Tbsp Olive Oil  30g/1oz Fresh Coriander  1 Tbsp Fresh Ginger   (or use fresh ginger paste)  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  360g/12oz Rice

Method Put rice in large saucepan and cover with water. Chop onions finely and fry gently in the olive oil until softened (use the lid). Finely chop garlic, chilli (if using), and ginger and add to onions. Chop lamb into cubes and add to pan. Stir until lamb has browned and add the curry paste. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes, half of the coriander and the lime juice and stir well. Allow to simmer for 45-60 minutes with a lid on. Add tomato puree and the coconut if using and stir until dissolved. Allow to simmer for 30 minutes without a lid to thicken the curry. Add the rest of the coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved fresh tomatoes, yoghurt and black pepper to taste. Simmer for a further 30 minutes. Top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve the Rogan Josh with the rice and garnish with the remaining coriander.   The longer you simmer the dish for the softer the lamb gets. If the curry tastes a bit harsh add some more yogurt to mellow it. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

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  Home Cookbook

Lamb Vindaloo With Potato

Lamb Vindaloo With Potato  Prep.Time: 30 mins  Cook.Time: 2 hours  Difficulty: Medium  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  2 Large Saucepans  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Lamb  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  140g/5oz Vindaloo Curry Paste  2 Tbsp Tomato Puree  30g/1oz Cream Coconut   (optional)  4 Tbsp Natural Yoghurt  2 Fresh Tomatoes  2 Chillies (optional)  2 Tbsp Olive Oil  30g/1oz Fresh Coriander  1 Tbsp Fresh Ginger   (or use fresh ginger paste)  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  2 Large Potatoes  360g/12oz Rice

Method Put rice in a suitable saucepan and cover with water. Chop onions finely and fry gently in the olive oil until softened. Finely chop garlic, chilli (if using), and ginger and add to onions. Chop lamb into cubes and add to pan. Stir until lamb has browned and add the curry paste. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes, half of the coriander and the lime juice and stir well. Allow to simmer for 45-60 minutes with a lid on. Peel the potatoes and cut into large cubes. Boil until just cooked and drain and save for later. Add tomato puree and the coconut if using and stir until dissolved. Allow to simmer for 30 minutes without a lid to thicken the curry. Add the rest of the coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved fresh tomatoes, yoghurt, potatoes and black pepper to taste. Simmer for a further 30 minutes. Top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve the Vindaloo with the rice and garnish with the remaining coriander.   The longer you simmer the dish for the softer the lamb gets. If the curry tastes a bit harsh add some more yogurt to mellow it. If you want a creamier dish replace the yogurt with créme fraiche or fresh cream. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

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  Home Cookbook

 Print Other Curry Recipes  

Jungle Curry

Jungle Curry  Prep.Time: 15 min  Cook.Time: 25 min  Difficulty: Easy  Serves: 4-6 Tools  Non-stick Frying Pan  Sharp Knife  Wooden Spoon

Ingredients  250g/8oz Beef Steak  2 Cooking Onions  4 Cloves Garlic  2 Green Chillis  1 Tin Coconut Milk  4-5 Tbsp Red Curry Paste  Handful Green Beans  Handful Bean sprouts  Small Tin Bamboo Shoots  5-6 Mushrooms  1 Tbsp Galangol    (normal ginger if not)  4 Tbsp Tomato Puree  2 Tbsp Olive Oil  2-3 Tbsp Palm Sugar  1-2 Fresh Lemongrass    (or Pinch Dried Lemongrass)  Black Pepper

Method Peel and finely chop the onions and garlic. Finely chop the chilli and trim the green beans. Gently fry the onions in the olive oil until they have softened. Finely chop the garlic and slice the chillis. Add the garlic, chillis and curry paste and fry for a few minutes, stirring constantly. Chop the lemongrass into 2.5cm/1" lengths if using fresh. Add coconut milk, green beans, bamboo shoots, galangol, lemon grass, palm sugar and tomato puree. Stir well and then simmer for 10 minutes.. Half or quarter the mushrooms and finely slice the beef. Add mushrooms and beef and simmer for a further 10 minutes. Finally stir in bean sprouts and season with black pepper. Stir well and then serve with boiled or thai rice.    You can use any meat or fish for this.  Add more or less paste according to how hot you like your curries.  You can use soft brown sugar if you have no palm sugar (not as good though).  Top             Homepage             Print this recipe

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  Home Cookbook

Thai Green Curry

Thai Green Curry  Prep.Time: 10 min  Cook.Time: 25 min  Difficulty: Easy  Serves: 4-6 Tools  Non-stick Frying Pan  Sharp Knife  Wooden Spoon

Ingredients  250g/8oz Cooked Prawns  100g/3oz Mixed Seafood  2 Red Onions  4 Cloves Garlic  2 Red Chillis  1 Tin Coconut Milk  4-5 Tbsp Green Curry Paste  Handful Green Beans  Handful Bean sprouts  Small Tin Bamboo Shoots  5-6 Mushrooms  1 Tbsp Galangol    (normal ginger if not)  2 Tbsp Olive Oil  1 Tbsp Fish Suace (Nam Pla)  2-3 Tbsp Palm Sugar  1-2 Fresh Lemongrass    (or Pinch Dried Lemongrass)  Black Pepper

Method Peel and finely chop the onions and garlic. Finely chop the chilli and trim the green beans. Gently fry the onions in the olive oil until they have softened. Finely chop the garlic and slice the chillis. Add the garlic, chillis and curry paste and fry for a few minutes, stirring constantly. Chop the lemongrass into 2.5cm/1" lengths if using fresh. Add coconut milk, green beans, bamboo shoots, galangol, lemon grass, fish sauce and palm sugar. Stir well and then simmer for 10 minutes.. Half or quarter the mushrooms. Add mushrooms and simmer for a further 10 minutes. Finally stir in bean sprouts, prawns and mixed seafood and season with black pepper. Stir well and then serve with boiled or thai rice.    You can use any meat or fish for this. If using uncooked meat or fish add with the mushrooms.  Add more or less paste according to how hot you like your curries.  You can use soft brown sugar if you have no palm sugar (not as good though).  Top             Homepage             Print this recipe

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  Home Cookbook

Vegetable Balti

Vegetable Balti  Prep.Time: 30 mins  Cook.Time: 90-120 min  Difficulty: Moderate  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  2 Large Saucepan  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  750g/1.6lb Potatoes  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  1 Aubergine (Eggplant)  3 Carrots  ½ Broccoli  140g/5oz Balti Curry Paste  2 Tbsp Tomato Puree  30g/1oz Cream Coconut   (optional)  4 Tbsp Natural Yoghurt  2 Fresh Tomatoes  2 Chillies (optional)  2 Tbsp Olive Oil  50g/2oz Fresh Coriander  ½ Tbsp Ginger  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  360g/12oz Rice

Method Put rice in large saucepan and cover with water. Chop onions finely and fry gently in the olive oil until softened (use the lid). Finely chop garlic, chilli (if using), and ginger and add to onions. Peel and cut potatoes into 5cm /2" cubes and boil in the large saucepan. When potatoes are almost cooked remove from heat, drain and allow to cool. Peel and slice the carrots. Add carrots and curry paste to the onion mix. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes, black pepper and half of the coriander and stir well. Allow to simmer for 30 minutes with a lid on. Add the cooled potatoes. Add coconut if using and stir until dissolved. Dice and add the aubergine (eggplant). Cut the broccoli into florets and add. Add more coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved fresh tomatoes, sugar and the yoghurt. Simmer for a further 30 minutes. Top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve the Balti with the rice and garnish with the remaining coriander.   If the curry tastes a bit harsh add some more yogurt to mellow it. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

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