Curry favour in the kitchen - recipes

Published Feb 26, 2015

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Whether you like them hot and spicy or mild and creamy, Angela Day has a curry recipe to suit every taste.

 

 

BUTTER BEAN AND POTATO CURRY

Serves 6

30ml sunflower oil

5ml mustard seeds

1 large onion, chopped

2 cloves of garlic, crushed

2cm piece of ginger,finely chopped

15ml curry powder

5ml ground cumin

5ml ground coriander

10ml turmeric

a pinch of chilli flakes

5ml salt

400g tin of chopped tomatoes

3 medium potatoes, peeled and cut in cubes

2 x 400g tins of butter beans, drained and rinsed

250ml vegetable stock

125ml chopped coriander

rotis, to serve

Heat the oil in a large pot. Add the mustard seeds and fry them until they start to pop, about 20 seconds.

Add the onion and fry until softened and just starting to brown, about 5 minutes.

Add the garlic and ginger and fry for 2 minutes.

Add the spices and salt and fry until aromatic, about 2 minutes.

Add the tomatoes and cook for a minute.

Stir in the potatoes and coat with the tomato curry mixture.

Add the beans and stock, bring to the boil, turn down the heat and simmer, covered, for about an hour, stirring occasionally.

The potatoes should be soft and the curry a thick consistency. Stir in the coriander and serve rolled in a warmed roti or wrap.

 

CURRIED SAUSAGES

Serves 4

15ml oil

500g beef sausages

1 large onion, halved and thinly sliced

3 carrots, peeled, thinly sliced

2 garlic cloves, crushed

15ml curry powder

400g tin of chopped tomatoes

45ml fruit chutney

500ml beef stock

2 potatoes, peeled, cubed

salt and pepper

Heat the oil in a large, heavy-based saucepan over medium-high heat. Cook the sausages until browned. Transfer to a plate.

Add the onion, carrots and garlic to the pan. Cook, stirring, for 5 minutes, until the onion has softened.

Add the curry powder and cook for a minute, until fragrant.

Add the tomatoes and fry for 5 minutes.

Return the sausages to the pot with the chutney, stock and potatoes. Cover, reduce heat and simmerfor 30-40 minutes, until the sauce has thickened and the potatoes are soft. Season with salt and pepper.

 

FISH AND SPINACH CURRY

Serves 4

30ml vegetable oil

10ml mustard seeds

1 onion, finely chopped

2 cloves of garlic, chopped

3cm piece of ginger, finely grated

1 red chilli, deseeded and finely chopped

3ml ground fennel

3ml chilli powder

5ml turmeric

5ml ground coriander

2 tomatoes, skinned, chopped

5ml salt

125ml water

250ml coconut milk

100g green beans

500g firm white fish fillets, cut in 4cm pieces

200g baby spinach

Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds and stir until they begin to pop, about 30 seconds.

Add the onion and cook, stirring, for 5 minutes, until softened.

Add the garlic, ginger, chilli and spices and cook for 2 minutes, until fragrant.

Add the tomatoes, salt and water. Bring to the boil, reduce heat and simmer for 5 minutes.

Add the coconut milk and beans and simmer for 10 minutes.

Stir in the fish and cook for 5 minutes, until cooked through.

Stir in the spinach and wilt for 2 minutes.

Serve with rice.

 

CAULIFLOWER AND CASHEW CURRY

Serves 4

200g cashew nuts

60ml coconut oil

1 red onion, finely chopped

2 cloves of garlic, chopped

10ml mustard seeds

5ml salt

400ml coconut milk

3ml dried chilli flakes

1 large head of cauliflower, cut in florets

SPICE MIX

10ml cumin seeds

10ml coriander seeds

5ml fennel seeds

3ml black peppercorns

5ml ground turmeric

Soak the cashews foran hour in cold water. Drain well and roastat 180°C for 10 minutes. Set aside.

Place 30ml coconut oil in a large pot and add the onion. Cook on low until translucent, about 5 minutes.

Add the garlic and cook for a further 2 minutes.

Add the remainder of the coconut oil, the spice mix, mustard seeds and salt and cook, stirring constantly, for a further 3 minutes.

Add the coconut milk and chilli flakes. Stir in the cauliflower, cover and simmer for 10 minutes, stirring well every 5 minutes.

Add the toasted cashews and cook fora further minute.

Remove from the heat and serve with steamed rice.

SPICE MIX: Place the ingredients in a small non-stick frying pan and dry-fry for 5 minutes until fragrant. In a pestle and mortar or small blender, grind toa fine powder and stir through the turmeric.

 

CREAMY CHICKEN AND ALMOND CURRY

Serves 4-6

1-2 green chillies, seededand chopped

250ml (100g) ground almonds

20ml chopped ginger

20ml chopped garlic

250ml cream

250ml water

30ml oil

1 onion, chopped

3 whole cloves

4 cardamom pods,crushedand skins removed

1 cinnamon stick

30ml garam masala

800g chicken thigh fillets,each sliced into three

salt and pepper

250ml Greek yoghurt

30ml extra garam masala

250ml chopped coriander

Place the chillies, almonds, ginger, garlic, cream and water in a processor or blender and blend until smooth and well combined.

Heat the oil in a pot and gently fry the onion and spices for 5 minutes.

Add the almond mixture to the pot with chicken, seasoning and yoghurt. Simmer, uncovered, for 30-40 minutes until chicken is tender and sauce has thickened.

Stir in the extra garam masala and chopped coriander and heat through.

Serve with naan bread.

Angela Day, The Star

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