Wednesday, May 16, 2007

0 Thick Spicy Mixed Pea Curry

This recipe is healthy, tasty and filling!

I do not always use creamed tomatoes in my curries so I thought it was about time I shared a spicy dish with a vegetable base.

for the vegetables

1 Tin Chickpeas

1/2 Tin Green Peas

2 Tomato's

1 Medium Sweet Potato(chopped small)

2 Carrots(diced small)

1/2 Swede(diced small)

3 Small Onions(chopped)

1 Handful Broccoli(chopped small)

1 Handful Mushrooms (chopped)

Olive Oil

for the spices

1/2 tsp Chili Powder(or required amount)

1 heaped tsp Turmeric

1 tsp Cumin Powder

1 tsp Ground Coriander

2 heaped tsp Garam Massala

Pinch Ground Cloves

Pinch Coriander Seeds

Pinch Black Mustard Seeds

Large Pinch Cumin Seeds

approx inch Fresh Ginger

2 Cloves Garlic

Getting Started

1. Grind your fresh ginger and garlic together and put to the side for later.

2. Take your two tomato's put 3-4 slices around each one (not deep just on the skin) put them into a bowl and cover with boiling hot water. Leave for 2 minutes or so.

You should start to see the tomato skin peeling back, turn them over with a spoon so each side peels off. When you see it peeling you can take them out and discard the water.
(This will only take a minute or two.)

Peel the skin off the tomato's, it should come off easily. Chop up small and leave to the side for later.

3. Lightly simmer your chickpeas to soften and put to the side for later.

On To The Main

Boil your carrots, swede and sweet potato until nearly soft.

You may get some 'scum' floating in the pan.

Scoop it out with a ladle or spoon.

Once your carrots, swede and sweet potato are almost cooked add your tomatoes and broccoli - keep cooking for 6-10 minutes or until they all soften. (broccoli and tomatoes do not take very long)

When cooked drain off the water into a dish and keep to the side.

Do not discard water as you will use this soon.

Mash the vegetables into a thick veggies paste.

Now brown your onions in a new pan.

Add your seeds and stir well.

Add your garlic/ginger paste and lower the heat a little.

Now turn your heat down and add all your spices except garam massala. You may need to add some more olive oil here to help blend and break down the spices.

Add your mashed carrot vegetables to your pan and stir well.

Add your mushrooms and water from the vegetables. Only add enough to loosen the curry a little remember you want it to be thick in texture.

Add your green peas and garam masala.

Add your chickpeas and stir well.

Simmer for a few minutes.

Serve with your favourite bread. Enjoy.

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