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