Indian Curry Recipes (13 page)
Cauliflower and Coconut Dhal
Always use full-fat coconut milk when cooking in the slow cooker as half-fat versions may separate during the long cooking process. If you want to reduce the fat content of this dish (or any other containing coconut milk), you can substitute stock for some or all of the coconut milk.
Serves 4
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, finely chopped, or 45 ml/3 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
45 ml/3 tbsp hot curry paste
75 g/3 oz red lentils, washed and drained
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock
1 small cauliflower, cut into florets
400 ml/14 fl oz/large can coconut milk
Salt and freshly ground black pepper
100 g/4 oz/¾ cup frozen peas, thawed
45 ml/2 tbsp chopped fresh or frozen coriander (cilantro) or parsley
15 ml/1 tbsp fresh or bottled lemon juice
- Heat the oil in a frying pan and cook the onion for 6-7 minutes until almost soft. Add the garlic, ginger and curry paste and cook for 1 minute, stirring all the time. Turn off the heat and stir in the lentils and stock.
- Put the cauliflower in the ceramic cooking pot. Pour in the spicy onion mixture and stir to coat, then add the coconut milk. Season with salt and pepper, then stir again.
- Cover with the lid and cook on Low for 4-5 hours or until the cauliflower is tender and the lentils have cooked to a pulpy sauce. Stir in the peas and cook for a further 15 minutes.
- Stir in the coriander or parsley and lemon juice, then taste and adjust the seasoning if necessary. Serve with naan bread.
TIP
If canned coconut milk is unavailable, use 150 g/5 oz creamed coconut mixed with 400 ml/14 fl oz/1¾ cups boiling water.
Indian Potatoes and Okra
Also known as ladies' fingers or bhindi, okra is used extensively in Indian cooking and its sticky juices help thicken and enrich dishes. This is an excellent main course for 2-3 when served with plenty of Indian breads such as pooris or paratha, or you can serve it as a vegetable side dish.
Serves 4
1 large onion, roughly chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, peeled, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 red chilli, seeded and finely chopped, or 5 ml/1 tsp chilli purée (paste)
5 ml/1 tsp black mustard seeds
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground turmeric
400 ml/14 fl oz/1¾ cups very hot (not boiling) vegetable stock
400 g/14 oz/large can chopped tomatoes
175 g/6 oz okra, trimmed and sliced
450 g/1 lb potatoes, peeled and cut into large chunks
25 g/1 oz sultanas (golden raisins)
Salt and freshly ground black pepper
- Put the onion, garlic and ginger in a food processor and blend to a smooth purée (paste). Heat the oil in a large saucepan and pour in the purée and add the chilli. Cook over a low heat for 5 minutes, stirring frequently.
- Add the mustard seeds, ground coriander, cumin and turmeric and cook for a further minute. Turn off the heat. Pour in roughly a third of the stock and stir well. Tip into the ceramic cooking pot.
- Add the chopped tomatoes, okra, potatoes and sultanas to the pot. Season with salt and pepper. Pour in the rest of the stock and mix well. Cover with the lid and switch the slow cooker on to Low.
- Cook for 4-6 hours or until the vegetables are tender. If having as a main dish, top with a spoonful of plain yoghurt and serve with rice or Indian breads.
TIP
Always use chillis or chilli purée to suit your own taste.
Vegetable and Chick Pea Balti
Ready-made curry paste flavours the mixed vegetables in this colourful contemporary curry; a good mixture of roots and softer vegetables gives a varied texture. It makes a substantial meal for four, accompanied with basmati rice and naan bread or chapattis, or could be served as an accompaniment to a meat curry for 6-8 people.
Serves 4
1 large onion, roughly chopped
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
3 red chillies, seeded and roughly chopped
10 ml/2 tsp grated fresh or bottled ginger
30 ml/2 tbsp groundnut (peanut) or sunflower oil
45 ml/3 tbsp balti curry paste
350 g/12 oz ripe tomatoes, chopped
225 g/8 oz potatoes, peeled and cut into bite-sized chunks
225 g/8 oz butternut squash, peeled and cut into bite-sized chunks
1 carrot, peeled and sliced
400 g/14 oz/large can chick peas (garbanzos), drained and rinsed
30 ml/2 tbsp fresh or bottled lemon juice
450 ml/¾ pint/2 cups very hot (not boiling) vegetable stock
Salt and freshly ground black pepper
- Put the onion, garlic, chillies and ginger in a food processor with 15 ml/1 tbsp cold water and blend until fairly smooth.
- Heat the oil in a large pan, add the onion mixture and gently fry for 10 minutes, stirring often. Stir in the curry paste and cook for 1 more minute. Add the tomatoes, potatoes, squash, carrot, chick peas, lemon juice and stock. Season with salt and pepper. Mix well, then tip into the ceramic cooking pot.
- Cover with the lid and cook on High for 2-3 hours or on Low for 4-6 hours or until all the vegetables are tender.
- Taste and adjust the seasoning if necessary. Serve with basmati rice and naan or chapattis.
TIP
You could use canned tomatoes instead of fresh.
Paneeer Korma
Paneer is a simple fresh cheese, similar to cottage cheese, but smooth and usually served cut into cubes. Unlike most cheeses, it does not contain rennet, so is suitable for vegetarians. It is now sold in most supermarkets or you can make your own. Here it is added to a creamy spiced tomato sauce which involves no pre-frying. Serve with popadoms for simplicity or for a more substantial meal with another vegetable dish such as Indian Potatoes and Okra.
Serves 4
4 shallots, finely chopped, or 45 ml/3 tbsp frozen chopped shallots
1 garlic clove, crushed, or 5 ml/ 1 tsp garlic purée (paste)
1 red chilli, seeded and finely chopped, or 5 ml/1 tsp red chilli purée (paste)
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp ground turmeric
5 ml/1 tsp garam masala
200 g/7 oz/small can chopped tomatoes
15 ml/1 tbsp tomato purée (paste)
2.5 ml/½ tsp soft light brown sugar
150 ml/¼ pint/2/3 cup boiling vegetable stock or water
Salt and freshly ground black pepper
175 g/6 oz/1 cup frozen peas, thawed
150 ml/¼ pint/2/3 cup single (light) cream
350 g/12 oz paneer, cut into 2.5 cm/1 in cubes
For the paneer:
Makes 350 g/12 oz
1.75 litres/3 pints/7½ cups whole milk
22 ml/1½ tbsp lemon juice
- Put the shallots, garlic, chilli, ground coriander, cumin, turmeric, garam masala and chopped tomatoes into the ceramic cooking pot.
- Stir the tomato purée and sugar into the boiling stock or water and carefully pour into the pot. Season with salt and pepper, stir, then cover with the lid and cook on High for 2 hours or on Low for 4 hours, or until the shallots are very tender.
- Put the peas in a sieve (strainer) and briefly rinse with boiling water (so that they will quickly heat when added to the cooking pot). Add to the pot with the cream. Stir well, then add the paneer and gently mix everything together. Replace the lid and cook for a further 30 minutes on High or 1 hour on Low, or until the paneer is heated through and the peas are cooked.
Taste and adjust the seasoning if necessary and serve with popadoms or Indian Potatoes and Okra.
To make the paneer:
- Gently warm the milk over a medium heat. When it starts to boil, add the lemon juice and stir well. After 5-7 minutes, the milk will separate into curds (white lumps) and whey (thin yellow liquid).
- Turn off the heat and drain through a sieve lined with muslin (cheesecloth). Discard the whey, or use it in baking.
- Tie up the cloth and place it in the sieve over a bowl. Put a weight on top, a plate with a can of beans on top for example, then leave in the fridge to drip and compress for at least 6 hours, or overnight, until the cheese is firm. Use within four days.
Sweet Potato and Paneer Curry
Sweet potatoes have a creamy texture and a sweet flavour that make a delicious combination with spices in curries. There are two types: one with bright orange flesh, the other with pale cream flesh; if possible, buy some of each for this dish. Home-made paneer works particularly well in this curry as the lemon juice makes it slightly tangier than the shop-bought version.
Serves 4
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
15 ml/1 tbsp mild curry powder
400 g/14 oz/large can chopped tomatoes
450 g/1 lb sweet potatoes, peeled and cut into chunks
150 ml/¼ pint/2/3 cup hot (not boiling) vegetable stock
Salt and freshly ground black pepper
100 g/4 oz/¾ cup frozen peas
350 g/12 oz paneer, cut into bite-sized cubes
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
- Heat the oil in a frying pan and fry the onion for 6-7 minutes, until almost soft. Add the garlic, ginger and curry powder and cook for a further 2 minutes. Stir in the chopped tomatoes, then tip the mixture into the ceramic cooking pot.
- Add the sweet potatoes and stock and season with salt and pepper. Cover with the lid and cook on High for 2½ hours or on Low for 5 hours.
- Meanwhile, allow the peas to defrost, then add them to the curry with the paneer and cook for a further 30 minutes on High or 1 hour on Low until the potatoes are tender.
- Stir in the chopped coriander. Taste and adjust the seasoning if necessary. Serve with naan bread.
TIP
You can buy paneer in Asian stores if you don't wish to make your own.
Vegetable Vindaloo
Originally brought to Goa by the Portuguese (the 'vin' part refers to the wine or vinegar in the dish), this curry is known for its hot and fiery kick. Vindaloo curry paste makes this version quick and easy to prepare; it contains a blend of chillies, cumin, coriander and turmeric with a dash of vinegar. Serve with a cooling cucumber raita.
Serves 4
45 ml/3 tbsp vindaloo curry paste
15 ml/1 tbsp fresh or bottled lemon juice
5 ml/1 tsp soft brown sugar
150 ml/¼ pint/2/3 cup very hot (not boiling) vegetable stock
350g/12 oz cauliflower florets (about half a head)
3 courgettes (zucchini), thickly sliced
400 g/14 oz/large can chick peas (garbanzos), drained and rinsed
350 ml/12 fl oz/11/3 cups passata (bottled sieved tomatoes)
150 g/5 oz bag baby spinach leaves
Salt, to taste
- Put the curry paste, lemon juice and sugar in the ceramic cooking pot. Add a few spoonfuls of the stock and stir until blended, then stir in the rest of the stock. Add the cauliflower, courgettes and chick peas. Stir the passata in well.
- Cover with the lid and cook on High for 2 hours or on Low for 4 hours until the cauliflower is tender.
- Place the spinach on top of the vegetables, pushing it down into the hot liquid. Replace the lid and cook for a further 30-45 minutes or until the spinach has wilted.
- Stir the spinach into the vegetable mixture. Season with salt to taste. Serve with basmati rice, popadoms and Cucumber and Coriander Raita.
TIP
Vindaloo is a hot mixture so use according to taste.
Vegetables with Jaipuri Spices
Jaipur, also known as 'the pink city' is the capital of the Indian state of Rajasthan. The food from this region tends to be milder and more subtly spiced, as this delicious vegetable curry shows. This dish may also be served as an accompaniment to a meat or fish curry for 6-8 people.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
30 ml/2 tbsp rogan josh curry paste
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock or water
1 large potato, about 225 g/8 oz, peeled and diced
2 large carrots, peeled, halved lengthways and sliced
225 g/8 oz green beans, trimmed and halved
4 tomatoes, skinned and seeded, if preferred, chopped
175 g/6 oz frozen peas
15 ml/1 tbsp fresh or bottled lemon juice
Salt and freshly ground black pepper
45 ml/3 tbsp thick plain or Greek-style yoghurt
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
50 g/2 oz/½ cup flaked (slivered) toasted almonds
- Heat the oil in a frying pan, then add the cumin seeds. When they smell fragrant, stir in the onion. Cook for 6-7 minutes until starting to colour. Stir in the curry paste and cook for a further 30 seconds. Turn off the heat.
- Gradually add the stock or water to the pan, stirring to mix. Put the potato, carrots, green beans and tomatoes into the ceramic cooking pot and pour over the spicy onion mixture.
- Cover with the lid and cook on High for 2½ hours or on Low for 5 hours, until the vegetables are tender.
- Meanwhile, let the peas thaw in a sieve (strainer). Pour over some boiling water to heat them and add to the cooking pot with the lemon juice. Season with salt and pepper. Stir, then replace the lid and cook for a further 15 minutes on High, 30 minutes on Low.
- Stir in the yoghurt and most of the chopped coriander. Taste and adjust the seasoning if necessary. Sprinkle with the remaining coriander and flaked almonds and serve hot with Indian breads.