Name of Recipe: Easy Vegetable Curry
Number of People: 2-3
Ingredients:
½ tsp cumin seeds
½ tsp black mustard seeds
45g peanut (groundnut) oil
1 large onion, peeled and quartered
1 tsp turmeric powder
1 tsp chilli powder
1 tsp Pakistani basar or garam masala
2 tsp garlic powder
1 tsp salt (omit if you are using vegetable bouillon)
2 tsp tomato purée or 1 tsp concentrated tomato paste
450g mixture of frozen vegetable and fresh or tinned tomatoes
2 small potatoes, chopped into very small pieces
300ml water or vegetable stock
170g basmati rice
Chopped coriander leaves
Preparation:
Place cumin and mustards seeds into TM bowl and dry roast for 8 minutes / 100°C / Speed 1. Remove and allow to cool.
Add the oil to the TM and heat for 5 minutes / 100°C / Speed 1.
Add onion and chop for 5 seconds / Speed 5.
Add all the spices and cook for 5 minutes / 100°C / Speed 1.
Add the tomato purée or paste, the tomatoes, vegetables and the water or stock.
Cook for 15 minutes / Temp. Varoma / Speed 1 / Reverse Blade.
Empty the contents into a dish which will fit inside the Varoma bowl.
Add 1 litre water to the TM bowl, add the strainer and pour the rice into it.
Place the Varoma bowl, containing the vegetables on the top.
5 seconds / Speed 5 then 20 minutes / Temp. Varoma / Speed 2½.
Turn the rice out into a bowl, mix in the coriander leaves and fluff up.
Serve on plates or in large bowls, with the curried vegetables.
Tips/Hints: For the vegetables I used 150g fresh, ripe tomatoes and 100g each of frozen peppers, sweetcorn and French beans.
Origin: Heavily adapted for TM from a recipe in An Indian Housewife’s Recipe Book by Laxmi Khurana
Photo: For a larger image see: http://www.flickr.com/photos/34648965@N03/6314862769/in/photostream/
