I’m home. It’s been two weeks since I was last in my own wee kitchen and two weeks since I was in a situation to cook whatever I liked. Before I even unlocked my front door, I knew what I wanted make. For days I’d been dreaming about a warming, veggie packed curry served with plain rice and yogurt. And that’s exactly what I made.
Golden Vegetable Curry
(serves 4 with rice)
2 small onions
3 garlic cloves
Thumb of ginger
3 tbspn ghee or vegetable oil
2 tspn coriander powder
2 tspn cumin
1 tspn turmeric
1 tspn mustard seeds
5 cardamon seeds
1/2 tspn cinnamon
1/2 tspn cayenne pepper
1/2 tspn salt
400 ml tin of coconut milk
1 small squash or pumpkin, peeled and cut into chunks
5 medium carrots, peeled and cut into chunks
3 medium parsnips, peeled, quartered lengthways, woody centres removed and cut into chunks
Spring onion, finely chopped
In a food processor, whizz up the onion, garlic and ginger to form a lumpy paste.
Heat the oil over a medium heat in a large pan. Add the oniony paste and fry for 8-10 mins until the mixture colours slightly.
Add the spices and cook for a couple more minutes.
Add all of the vegetables, the coconut milk and the water. Stir to combine. Bring to the boil. Simmer for 30 mins or until vegetables are almost tender. Check seasoning.
Ladle approximately 300ml of the curry (liquid and vegetables) into a food processor and blitz until all the chunks have been liquidized. Return this to the curry and cook for five more minutes.
Serve topped with plain yogurt and chopped spring onion.