Sure it is nothing spectacular but it is lovely! :) You can mix it up with whatever you like to put in, but do not leave out the sweet potato or the coriander :) I don't really measure things out but I will try my best to give you an estimation.
Start by cubing:
1 small sweet potato (the orange kind, known as kumara in some parts!) 2 white potatoes, 2 large carrots 2 zucchini, lebanese if you can find them as they hold together more firmly.
At this point you can add a vegetarian chicken style stock cube - Massel is a good brand if you have it where you are. Otherwise you can use plain chicken if you are not cooking for vegetarians/vegans.
Add about 1/2 cup of frozen peas - I just like peas! And get a handful of coriander leaves and throw them in.
Leave the whole thing to simmer away covered on low to medium heat until the potatoes are soft and the sauce has reduced/thickened. Then you may like to add some cauliflower and give it a few minutes to soften.
The last thing I add is the broccoli or broccolini and any other quick cook ingredients I may have on hand like snowpeas or green beans. I like then to switch off and let them cook in the residual heat of the pan. I like my broccoli to hold its crispness but soak up juicy coconut milk. I add another handful of coriander at the end to freshen it up.
You will need to taste the sauce to see if you like it hotter, or sweeter or more salty etc. If you want to add the pasta then do so a few minutes after you add the water and keep an eye on it as it will suck up the liquid and you may need to add more. The pasta I used is De Cecco Acini Di Pepe:
It has a cooking time of around 10 minutes so it kind of works in quite well with the softening of everything. I don't cook my curry for a long time, and I do like it when it has had a chance to cool a bit rather than straight off the stove. You taste everything more then. But yeah enjoy ;)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2010-02-02 02:24 am (UTC)Start by cubing:
1 small sweet potato (the orange kind, known as kumara in some parts!)
2 white potatoes,
2 large carrots
2 zucchini, lebanese if you can find them as they hold together more firmly.
Sauté lightly in a very small amount of oil. Add a teaspoon of Keynes curry powder or another powdered curry spice mix of your choice. Cook the spices off for a minute, and then add about a tablespoon of brown sugar. Wait until it melts and starts to go all sticky in appearance. Then add a small can of coconut milk or cream, either works. And then enough water to cover up to the tips of the vegetables.
At this point you can add a vegetarian chicken style stock cube - Massel is a good brand if you have it where you are. Otherwise you can use plain chicken if you are not cooking for vegetarians/vegans.
Add about 1/2 cup of frozen peas - I just like peas! And get a handful of coriander leaves and throw them in.
Leave the whole thing to simmer away covered on low to medium heat until the potatoes are soft and the sauce has reduced/thickened. Then you may like to add some cauliflower and give it a few minutes to soften.
The last thing I add is the broccoli or broccolini and any other quick cook ingredients I may have on hand like snowpeas or green beans. I like then to switch off and let them cook in the residual heat of the pan. I like my broccoli to hold its crispness but soak up juicy coconut milk. I add another handful of coriander at the end to freshen it up.
You will need to taste the sauce to see if you like it hotter, or sweeter or more salty etc. If you want to add the pasta then do so a few minutes after you add the water and keep an eye on it as it will suck up the liquid and you may need to add more. The pasta I used is De Cecco Acini Di Pepe:
http://www.cookipedia.co.uk/wiki/images/thumb/8/8e/Acini_di_pepe.jpg/300px-Acini_di_pepe.jpg
It has a cooking time of around 10 minutes so it kind of works in quite well with the softening of everything. I don't cook my curry for a long time, and I do like it when it has had a chance to cool a bit rather than straight off the stove. You taste everything more then. But yeah enjoy ;)