Indian Curry
No country is better at eating vegetarian than India. What characterises Indian curries is heating up whole spices in oil. This is an essential part of curries and you can use this technique for any other curry in the book. Take some time for this one but don't be afraid, it's easier than it looks.
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Ingredients
4 servings
350 g
2
1
150 g
800 g
50 g
Rice (basmati)
Naan bread
Cauliflower
Feta
Canned tomatoes
Cashews
400 ml
20 g
2
1 tea sp
1 tea sp
8
2 tea sp
2 TBL sp
15 g
1
1
2 cloves
Coconut milk
Ginger
Red chilli pepper
Cumin
Cinnamon
Cardamom pods
Turmeric
Curry powder (garam masala)
Fresh coriander
Lime
Red onion
Garlic
Prep
15 min
- Dice onion and mince garlic
- Grate ginger
- Deseed and cut the chilli peppers
- Cut cauliflower into florets
- Cut the coriander leaves from the stems
- Preheat oven to 200°C
Cook
30 min
Heat up plenty of oil with half of the cardamom pods, all of the cinnamon and cumin
medium heat, stir to prevent burning ~3 min
Add half of the curry powder, all of the onion and chilli pepper
stir regularly until the onion turns golden brown ~5 min
Add garlic and ginger
add a splash of water if it almost burns ~2 min, season with salt and pepper
Add tomatoes
~2 min
Add cashews, coriander stems, turmeric and other half of the curry powder
at this point there should be a lot of flavour. Add more spices if necessary. Bring everything to a boil and simmer with the lid on ~10 min
In the meantime, spread cauliflower on a baking sheet and crumble feta on top
~20 min at 200°C
Cook rice
add half of the cardamom pods and salt
Puree into a smooth sauce
this isn't crucial to the taste but makes it more appealing. If you don't puree, take out the cardamom pods at the end.
taste and add salt and pepper if needed
Add coconut milk and lime juice to taste
~5 min
Bake naan bread
Serve with a slice of lime and coriander leaves
This is a recipe from the Fork Ranger book
