Vegetable Curry
I have decided that it is time to get back in to the kitchen
again. Much of our life recently has been about the garden and work. I am now
into my sixth month of living on a vegetarian diet. I feel much better
physically and ethically.
Tonight’s dinner is a curry, enjoy!
Stage One – Ingredients and method:
Knob of ginger approximately 1 inch square – I leave the
skin on
3 cloves of garlic, peeled
1 onion, peeled
1 sweet chilli (However, use what you prefer)
1 bunch of coriander, washed
1 bunch of spring onions, washed and tidied
a)
Combine everything into a food
processor and until pulverised.
b)
Place in to the slow cooker.
Stage Two – Ingredients and method:
2 tomatoes, diced
1 medium tin of coconut milk/cream
1 tin of chickpeas, rinsed and strained
1 tin of Australian produce pineapple chunks in juice (Keep
the juice for the recipe)
a) Place into the slop cooker.
Stage Three – Ingredients and method:
½ cauliflowers, cut in to small flowerets
¼ butternut pumpkin, cut into cm cubes
2 tablespoons of oil, I have been using grape seed oil of
late
1 decent teaspoon of mustard seeds
1 decent teaspoon of fenugreek seeds
1 decent teaspoon of turmeric
2 teaspoons of curry powder
Throw in some curry leaves if you have any
a)
Place everything in a pan and heat
on medium to high heat until the mustard seeds start to pop.
b)
Add to slow cooker.
I then leave the slow cooker going all day giving it the odd
stir here and there.
You could very easily cook this in a casserole dish and
place in a moderate oven until cooked.
Extras: pappadums, flat bread, minted yoghurt etc
