Indian Curry Recipes (12 page)
- Heat the ghee or butter in a large saucepan, add the onion and fry for 6-7 minutes, until it is almost soft. Add the garlic, cumin seeds, garam masala and turmeric and cook for a further minute, stirring all the time.
- Add the coconut, tomato purée and about half of the stock or water, and stir until the coconut has melted. Turn off the heat, stir in the citrus juice and season with salt and pepper.
- Put the aubergine, red pepper, carrot, potato, broccoli and peas in the ceramic cooking pot. Add the bay leaf. Pour over the spicy coconut sauce. Cover with the lid, switch the slow cooker to High and cook for 3 hours or to Low for 6 hours, or until the vegetables are tender.
- Remove the bay leaf, taste the curry and adjust the seasoning if necessary. Serve with basmati rice or spiced naan breads.
VARIATIONS
You can ring the changes with different vegetables such as courgettes (zucchini) instead of aubergines (eggplants) or cauliflower instead of broccoli.
Chick Pea Curry
Canned chick peas make this homely curry blissfully simple. It includes pomegranate molasses, a dark and sticky reduction of pomegranate juices, which adds a sweet tartness and a rich colour. It's most commonly used in Middle Eastern cuisine, but also features in some Indian dishes.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp chilli powder
2.5 ml/½ tsp garam masala
150 ml/¼ pint/2/3 cup hot (not boiling) vegetable stock
10 ml/2 tsp tomato purée (paste)
350 g/12 oz ripe tomatoes, skinned, seeded and chopped
400 g/14 oz/large can chick peas (garbanzos), drained and rinsed
15 ml/1 tbsp pomegranate molasses
Salt and freshly ground black pepper
- Heat the oil in a frying pan. Add the onion and cook for 7-8 minutes until soft. Stir in the ginger, ground turmeric, chilli powder and garam masala and cook for a further 30 seconds. Turn off the heat and stir in the stock and tomato purée.
- Tip the mixture into the ceramic cooking pot, then stir in the tomatoes, chick peas and pomegranate molasses. Season with salt and pepper.
- Cover with the lid and cook on Low for 3-4 hours or until the tomatoes are very pulpy and the sauce is thick. Taste and adjust the seasoning if necessary. Serve with warmed naan bread or parathas.
TIP
You can buy pomegranate molasses in most supermarkets.
Aubergine and Lentil Madras
I love this as an accompaniment to a chicken or lamb curry, but it's great with plain grilled meat or poultry, too. Lentils and aubergines are a winning combination and a few soya beans or peas add freshness and colour. Using a can of fried onions and a ready-made Madras curry paste makes this dish incredibly quick to prepare.
Serves 4
175 g/6 oz/1 cup red split lentils
750 ml/1½ pints/3 cups very hot (not boiling) vegetable stock or water
2 large waxy potatoes, peeled and cut into 2.5 cm/1 in chunks
1 large aubergine (eggplant), trimmed and cut into 2.5 cm/1 in chunks
400 g/14 oz/large can of fried onions in olive oil
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
45 ml/3 tbsp Madras curry paste
150 ml/¼ pint/2/3 cup thick plain yoghurt
100 g/4 oz/2/3 cup frozen peas
Salt, to taste
- Rinse the lentils in a sieve (strainer) under cold running water, then tip them into the ceramic cooking pot with the stock or water. Switch on the slow cooker to High and leave to cook for a few minutes while preparing the rest of the ingredients.
- Add the potatoes, aubergine and onions to the slow cooker. In a bowl, stir the garlic and curry paste with a little of the yoghurt to blend, then stir in the rest of the yoghurt. Pour over the vegetables and lentils and stir everything together.
- Cover with the lid and cook on High for a further 2 hours or on Low for 4 hours or until the lentils, potatoes and aubergine are tender.
- Meanwhile, allow the peas to thaw in the sieve. Briefly rinse with boiling water, then stir into the curry. Cook for a further 15 minutes on High or 30 minutes on Low. Taste and season with salt before serving with warmed naan bread.
TIP
Always buy good-quality curry pastes for the best flavour.
Red Lentil and Vegetable Dhal
This dhal recipe involves no pre-cooking or frying making it quick and easy to prepare. A bag of frozen mixed grilled vegetables is a great buy - slices of red and yellow (bell) peppers, courgettes (zucchini), aubergines (eggplant) are already lightly grilled, which brings out their flavour. Combined with spiced lentils, they make a wonderful vegetarian meal. A sprinkling of nuts adds both protein and some texture.
Serves 4
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30-45 ml/2-3 tbsp curry paste
750 ml/1¼ pints/3 cups very hot (not boiling) vegetable stock
100 g/4 oz/2/3 cup red lentils
750 g/1¾ lb bag of frozen grilled (broiled) vegetables, preferably thawed
Salt and freshly ground black pepper
- Put the onion, garlic and curry paste in the ceramic cooking pot, add a little of the stock and stir thoroughly until the curry paste is well blended.
- Rinse the lentils in a sieve (strainer) under cold running water. Allow to drain well then add them to the pot with the remaining stock and grilled vegetables. Stir to combine, then cover with the lid and switch the slow cooker on to Low.
- Cook for 3-5 hours or until the lentils and vegetables are very tender. Season to taste with salt and pepper.
- Serve the dhal, drizzled with a little yoghurt and scattered with toasted flaked almonds.
TIP
You can use your favourite curry paste for this recipe.
Egg and Lentil Curry
Sometimes referred to as continental lentils, 'green' and 'brown' lentils have a distinctive disc shape that is retained when cooked. Here they are simmered in a mild and creamy coconut curry sauce and served with eggs gently poached in the sauce.
Serves 4
100 g/4 oz creamed coconut
1.2 litres/2 pints/5 cups very hot (not boiling) vegetable stock
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp korma curry paste or other mild alternative
175 g/6 oz/1 cup green or brown lentils
Salt and freshly ground black pepper
4 eggs
- Roughly chop the creamed coconut and put in the ceramic cooking pot. Pour the stock over and stir until the coconut has dissolved. Add the onion, garlic and curry paste. Switch on the slow cooker to High.
- Rinse the lentils in a sieve (strainer) under cold running water. Allow to drain well, then add to the pot. Season with freshly ground black pepper, stir, then cover with the lid and cook for 1-1¼ hours or until the lentils are just tender and have absorbed most of the liquid.
- Season the lentils with a little salt, then make a 4 small hollows in the mixture. One by one, break the eggs on to a saucer, then gently tip into a hollow. Put the lid back on and cook for a further 15 minutes or until the egg whites are set and the yolks are still soft, or cook for a little longer if you prefer them firmer.
- Carefully spoon the curried lentils and eggs on to warmed serving plates. Serve at once with some warmed coriander and garlic naan bread.
TIP
Don't add salt to lentils or pulses while cooking as it toughens them up and they will take longer to cook.
Eggs in Mughlai Sauce
Mughlai cuisine dates back to the 16th century and the Moghul emperors, yet is still a popular style of cooking in Delhi and the Punjab. The dishes are characterised by aromatic and rich creamy sauces.
Serves 4
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
15 ml/1 tbsp grated fresh or bottled ginger
1.5 ml/¼ tsp cayenne pepper
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2.5 ml/½ tsp garam masala
2.5 ml/½ tsp salt
15 ml/1 tbsp lemon juice
10 ml/2 tsp tomato purée (paste)
120 ml/4 fl oz/½ cup vegetable stock
5 ml/1 tsp cornflour (cornstarch)
250 ml/8 fl oz/1 cup single (light) cream
6-8 eggs, at room temperature
30 ml/2 tbsp chopped fresh or thawed frozen coriander (cilantro)
- Heat the oil in a frying pan, add the onion and cook for 10 minutes, stirring from time to time until it just begins to colour. Stir in the ginger, cayenne pepper, cumin, ground coriander and garam masala and cook for a further minute. Turn off the heat.
- Stir in the salt, lemon juice, tomato purée and vegetable stock. Tip the mixture into the ceramic cooking pot, scraping the pan well.
- Blend the cornflour with a little of the cream in a bowl, then stir in the rest of the cream. Add to the spice mixture in the pot and mix well. Cover with the lid and switch the slow cooker on to Low. Cook the sauce for 2-4 hours.
- About 20 minutes before you are ready to serve, bring a pan of water to the boil. Lower the eggs one at a time on a spoon into the simmering water, taking care not to let them drop on to the base of the pan or they will crack. When the water starts simmering again, cook for 7-8 minutes (depending on whether the eggs are medium-sized or large).
- Plunge the eggs into cold water and leave for 2-3 minutes or until just cool enough to peel. Cut each egg in half lengthwise. Add the eggs to the sauce, replace the cover on the pot and cook for a further 15 minutes, until heated through.
- Sprinkle with chopped coriander and serve with warmed Indian breads.
VARIATION
Instead of hard-boiled eggs, you could add ready-cooked chicken or vegetables to the sauce and reheat until piping hot.
Tomato and Cashew Nut Rice
With contrasting textures of tender vegetables and crunchy cashews in brown rice, this makes a great dish on its own or as an accompaniment to meat dishes, so is perfect if you are entertaining both vegetarians and meat-eaters.
Serves 4
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
30 ml/2 tbsp ghee or unsalted (sweet) butter
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
275 g/10 oz/1½ cups easy-cook (converted) brown rice
2 carrots, peeled and coarsely grated
100 g/4 oz green beans, trimmed and cut into 2.5 cm/1 in lengths
6 tomatoes, chopped
750 ml/1¼ pints/3 cups very hot (not boiling) vegetable stock
Salt and freshly ground black pepper
75 g/3 oz/¾ cup unsalted cashew nuts, toasted
- In a frying pan, gently cook the onion in the ghee or butter for 7-8 minutes until almost soft. Stir in the garlic, ground coriander and cumin and cook for a further minute, stirring continuously.
- Add the rice and stir for a few seconds to coat in the ghee or butter, then stir in the carrots, beans and tomatoes. Tip the mixture into the ceramic cooking pot.
- Stir in the vegetable stock, then cover with the lid and switch the slow cooker to High. Cook for 1¾ hours or until the rice is cooked and tender, and has absorbed the stock.
- Season with salt and pepper to taste and stir in most of the cashew nuts. Sprinkle the rest of the cashew nuts on top of the rice and serve with thick plain yoghurt.
TIP
For non-vegans, scatter some diced paneer - fresh Indian cheese - over the top just before serving.
Spiced Dhal with Cauliflower
Cauliflower and potatoes are a favourite combination for vegetable curries. In this dish, they are cooked with colourful red peppers, spinach and lentils to provide a variety of complementary flavours and textures. Serve topped with a few spoonfuls of plain yoghurt for a healthy low-fat meal.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen chopped onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
30 ml/2 tbsp mild curry paste
5 ml/1 tsp ground turmeric
900 ml/1½ pints/3¾ cups very hot (not boiling) vegetable stock or water
175 g/6 oz/1 cup red lentils
350 g/12 oz small new potatoes, halved
1 small cauliflower, broken into florets
1 red (bell) pepper, seeded and chopped
5 ml/1 tsp salt
150 g/5 oz bag baby spinach leaves
- Heat the oil in a frying pan and gently cook the onion for 6-7 minutes. Add the garlic, ginger, curry paste and turmeric and cook for 2 more minutes, stirring all the time. Turn off the heat and stir in a little of the stock or water - about 150 ml/ ¼ pint/2/3 cup.
- Put the lentils in a sieve (strainer) and rinse with cold water. Drain well and tip them with the potatoes, cauliflower and red pepper into the slow cooker. Add the spicy onion mixture, then stir in the rest of the stock. Cover with the lid and switch the slow cooker on to Low. Cook for 4 hours or until the lentils are thick and pulpy and the vegetables are just tender.
- Stir in the salt. Add the spinach leaves, pressing them down into the hot lentil mixture. Replace the lid and cook for a further 30-45 minutes or until the spinach has wilted.
- Stir the spinach into the lentil and vegetable mixture and serve topped with a few spoonfuls of plain yogurt.
TIP
Don't worry if the sauce looks very thick after step 2 - a lot of juices will come from the spinach as it steams in the pot.