This is a good vegetarian curry - there is enough going on that you do not miss meat in this recipe.
It can be made with left over veg - eg roasties and parsnips after a roast - but I made with raw. You would reduce the cooking time if using left over veg.
The addition of the coconut milk makes a hot, sweet curry. I used the reduced fat coconut milk - it is January after all.......
2 tbsp vegetable oil
1 large onion, sliced
1 tbsp minced garlic ( or two crushed cloves)
1 tbsp minced ginger ( or 1 tbsp chopped fresh)
1 tsp cayenne pepper
1 tsp ground tumeric
1 tsp garam masala
500g potato - peeled and cubed
500g parsnips - peeled and cubed
1 small cauliflower - broken into florets
1 can chopped tomatoes
1 can reduced fat coconut milk
100g frozen peas
Juice 1/2 lemon
1 Heat the oil in a large saucepan. Add the onion, once it begins to soften add the garlic and ginger, and cook gently for 5 minutes.
2 Add all the dry spices, and cook with the onions for 1 minutes, stirring, making sure all of the onions are coated.
3 Add the potatoes, parsnips and cauliflower, and toss to coat in the spices.
4 Add the chopped tomatoes and simmer for a couple of minutes.
5 Stir in the coconut milk and bring back to the boil.
6 Simmer for 15 - 20 minutes - until the potatoes and parsnips are just tender.
7 Add the peas, and simmer gently for 5 minutes.
8 Check the seasoning - and serve with rice or naan.
About this blog
Food Heroes
Food Heroes
Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.
All of these are my food heroes, and many, many more
Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.
All of these are my food heroes, and many, many more
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Thursday, 15 January 2015
Potato, cauliflower, parsnip and pea vegi curry
Labels:
cauliflower,
coconut milk,
curry,
parsnip,
peas,
potato,
Vegetarian
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