Monday 19 March 2018

Kaye korma curry

Georgina Campbell

"Use this as a blueprint for a mild vegetable curry, with whatever is abundant. I sometimes make it with aubergines, courgettes or squash, and don't always add beans or peas. It is very goodtempered and reheats well." Serves four.


2 tbsps sunflower or groundnut oil

1 1/2 tsps black mustard seeds

2 onions, finely chopped

4 garlic cloves, crushed

4cm/1 1/2in fresh ginger root, peeled and finely chopped

1 red chilli, deseeded and finely chopped

1/2 tsp ground turmeric

1 tsp ground coriander

200g/7oz tomatoes, in chunks

250g/9oz carrots, in chunks

350g/12oz potatoes (waxy or floury; if waxy, there’s no need to peel), cut into chunks

250ml carton coconut cream

Salt and pepper

100g/3 1/2oz French or dwarf beans, topped and halved

100g/3 1/2oz frozen peas

Juice of 1/2-1 lime, to taste

1 tbsp chopped coriander

1 Heat the oil in a flameproof casserole and add the mustard seeds. As soon as they pop, add the onions. Fry over a medium heat until the onions are good and brown, but not burnt. Add the garlic, ginger and chilli and cook for five minutes, then add the ground spices and cook for another minute to release their fragrance.

2 Add the tomatoes, carrots and potatoes. Stir and cook for four minutes to soften the tomatoes, then add enough water just to cover, followed by the coconut cream. Season to taste and then bring to just under the boil.

3 Reduce to a steady simmer and cook until almost tender (add more water if it looks dry). The sauce should just coat the vegetables.

4 The beans and peas need to cook for only about three to four minutes, so add them towards the end of cooking. Taste and add half the lime juice, then taste again, adjust the seasoning and decide whether you want to add more. Stir in the chopped coriander just before you serve the curry.

Irish Independent

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