Veggie curry....help!!!
- Thread starter Shirl
- Start date
Mrs Magpie
On a bit of break...
Ignore sojourner, they'll eat white...trust me.
and it's not exactly frying rice...just a little oil...a couple of teaspoons maybe
and it's not exactly frying rice...just a little oil...a couple of teaspoons maybe
northernhord
Active Member
Shirl said:
Bobs yer Uncle, an instant curry, if youv'e got time get some Indian Cobra beer in, top stuff with a curry
Sounds like a great meal comin together - where's my invite then?
Mrs Magpie
On a bit of break...
Well, if someone turned up for a meal at my place and I served white white rice and they said 'Sorry we only eat brown' I'd think, "Thanks for warning me you rude ungrateful buggers!"
Shirl said:Just so nobody gets the wrong idea, Moose knows I can't cook and so long as it's veggie I'm sure they'll be happy. They are very easy people to be around.
Hide all the pots and pans when you're done or she'll be washing them up as soon as your back's turned
More seriously, I'd welcome them here anytime they could make it, but it would never occur to me the veggie options I would come up with wouldn't be good enough due to the colour of rice or somesuch. Most folk I know (and would hazard a guess the mooses would be the same) food cooked for you, so long as it's edible is always welcome in company with a bottle of something and good conversation.
pembrokestephen
New Member
Shirl said:Moose, don't read this!!!
Urgent help needed.
I am cooking for the Mooses tomorrow and I've just remembered I can't cook
I bought loads of things to go with curry but now I need to make a curry and I can't find a recipe. I have the Madhur Jaffrey Flavours of India book but it's full of ingredients that I've never heard of
It must be veggie and I don't have a microwave. I have lots of gadgets though
Please make it idiot proof but tasty, thanks
Stephen's Vegetable Curry
Ingredients
Oil/ghee
Mustard seeds - 1-2 tsp
Curry Powder 1-2 tablespoons
Garam Masala (optional) 1-2 tsp
Onion 1 large, or 2 small, chopped.
Garlic 2-3 cloves
Tomato Puree - big fat squirt. And another one. Oh, OK, maybe a bit more.
Potato - 1 big one
Lentils (red or brown) - a cupful
Vegetable stock, ideally low-salt - 1-2 tsp
Chopped tomatoes - 1 tin.
If you're using brown lentils, put them in to boil in a pan, in about 3x their volume of water; if you're using the small red lentils, you won't need to bother because, like me, you rock and there's no point making washing up and you'll be bunging them into the curry when it's cooking. Brown lentils are nicer though - they maintain a certain crunch even when well cooked, but reddies are easier.
Meanwhile, you'd also have cut a spud or two up into convenient sized (smallish) pieces, and slapped that on to boil, too.
Get a large saucepan - 4 litre or so. Put oil/ghee in - you want quite a bit, enough to give you half a centimetre in the bottom, and heat. When the oil is good and hot, add mustard seeds. When they start popping, turn the heart down a bit, and add the curry powder. Stir that in, let it sizzle for a bit - it's about now that someone will come downstairs and ask what you're cooking! - then add the onions. Cover the pan, turn the heat down to a low simmer, and let the onions cook. They'll take about 10 mins.
Meanwhile, take your garlic cloves, peel them and chop finely. Then chop them a bit more finely: I just know you didn't use a garlic press, because I also know that you know that I'd come round your house and set it on fire if you did
About two minutes before the onions would have been cooked, chuck the garlic in. Just make sure it doesn't overcook or get burned.When the garlic's been in a couple or so minutes, turn the heat up, and add the tomato puree. Give it a REALLY good sizzle around with the onions and garlic - you should notice it darken a bit, which is what will give the curry that nice rich tomatoeyness. When you're frightened of burning stuff, get your tin of tomatoes, and chuck them in. If, like me, your a bit given to grandstanding, you'll make sure that the kitchen door is open, and that everybody gets to hear the big sizzle as the wet tomatoes hit the redhot bottom of the pan. Slam the pan around on the hob a bit if you don't feel you're getting enough recognition. Using a metal implement to stir and bashing it hard on the side of the pan in syncopated rhythms helps here, which is why aluminium or non-stick pans never last long around me.
Anyway, having flung in the tomatoes, you might as well add the lentils. You'll fling a bit of veggie stock in about now, too. I use that Marigold low-salt stuff, because my experience is that the limiting factor with any stock is the sheer bloody saltiness of it: so if you're using that shit, make it 2 spoonfuls, otherwise, keep it down to 1. Now add the lentils - if you're adding your pre-cooked brown ones, then fling in a good cupful of the water you were boiling them in, otherwise you'll want 2-3 times the volume of water to uncooked red lentils if you don't want yer curry to be served in slices.
Chuck in the spuds, while you're at it.
Now, you can either finish this off in the oven - saves worrying about burning onto the bottom of the pan - or save the aggro and carry on doing it on the top of the cooker. You'll need to add water as necessary (the lentils are a bugger for soaking it up). Towards the end (last 10-15 mins or so) add frozen peas, carrots, all that kind of veggieness, if you think it's necessary. Also add the garam masala - if you're doing it in the pan, stir it in, otherwise just sprinkle it across the top.
Stir before serving.
Should provide 6 good servings, if there's other stuff (ask). Otherwise, it'll serve 4 gannets.
