Indian Curry Recipes by Catherine Atkinson Page A
Authors: Catherine Atkinson
Tags: Cooking
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cook for 2 minutes, stirring. Mix in the ground coriander, cumin and chilli and cook for another minute.
Turn off the heat, stir in a little of the stock and tip the mixture into the ceramic cooking pot. Add the yellow pepper and stir in the rest of the stock, then cover with the lid and cook on High for 2 hours or Low for 4 or until the vegetables are tender.
Sprinkle the rice and sultanas into the vegetable mixture and stir. Replace the cover and cook on High for a further 45 minutes to 1 hour or until the rice is tender and most of the stock has been absorbed.
Turn off the slow cooker and leave for 5 minutes, then taste and season with a little extra salt, if needed. Scatter with the cashew nuts and serve with plain yoghurt.
TIP
Bottled ginger is useful to keep in the fridge.
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Potato and Chick Pea Curry
Aloo chana comes from the Punjab, a northern state in India, and is typically eaten with Indian bread such as roti or naan. High in protein and a good source of iron, chick peas are used extensively in Indian vegetarian food. The slow cooker is brilliant for cooking pulses (it was first invented commercially for cooking baked beans).
Serves 4
225 g/8 oz/1½ cups dried chick peas (garbanzos)
1 bay leaf
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onions
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2 green cardamom pods, split
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste)
150 ml/¼ pint/2/3 cups vegetable stock or water
2 large potatoes, peeled and cut into 2.5 cm/1 in chunks
Salt and freshly ground black pepper
Put the chick peas in a large bowl and cover with plenty of cold water. Leave to soak for at least 6 hours, or overnight, if preferred.
Drain the soaked chick peas and tip into a saucepan. Pour over just enough boiling water to cover and add the bay leaf. Bring to the boil and boil rapidly for 10 minutes. Turn off the heat and leave to cool for 3-5 minutes, then tip the chick peas with the cooking water into the ceramic cooking pot. Cover with the lid and cook on High for 3-4 hours or Low for 6-8 hours, until tender and most of the liquid has been absorbed.
Meanwhile, heat the oil in a frying pan and cook the onion for 10 minutes until beginning to turn golden, stirring frequently. Stir in the garlic, ginger, cumin, ground coriander, cardamom pods and chilli. Cook for 1 more minute. Turn off the heat and stir in the stock or water.
Add the potatoes to the chick peas and season with salt and pepper. Pour the onion and spice mixture on top and stir well. Replace the lid and cook on High for a further 2 hours or on Low for 4 hours, until tender. Taste and adjust the seasoning if necessary before serving with warmed Indian breads.
TIP
If you haven't time to soak and pre-cook dried chick peas, use two large cans of chick peas, drained and rinsed, instead with 60 ml/4 tbsp extra stock or water and start from step 3.
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Aubergine Balti
Good food does not have to be complicated or time consuming. A winning combination of vegetables, this balti is easy to make and so delicious, it is destined to become a firm family favourite. Serve with basmati rice and naan bread or chapattis to make a substantial meal.
Serves 4
15 ml/1 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
1 aubergine (eggplant), trimmed and cut into 2.5 cm/1 in chunks
30-45 ml/2-3 tbsp balti curry paste
150 ml/¼ pint/2/3 cup hot (not boiling) vegetable stock
1 large potato, peeled and cut into 2.5 cm/1 in chunks
225 g/8 oz button mushrooms
400 ml/14 oz/large can coconut milk
Salt and freshly ground black pepper
Chopped fresh or thawed frozen coriander (cilantro) (optional)
Heat the oil in a large frying pan and fry the onion for 5 minutes. Add the aubergine and curry paste and cook for a couple of
Turn off the heat, stir in a little of the stock and tip the mixture into the ceramic cooking pot. Add the yellow pepper and stir in the rest of the stock, then cover with the lid and cook on High for 2 hours or Low for 4 or until the vegetables are tender.
Sprinkle the rice and sultanas into the vegetable mixture and stir. Replace the cover and cook on High for a further 45 minutes to 1 hour or until the rice is tender and most of the stock has been absorbed.
Turn off the slow cooker and leave for 5 minutes, then taste and season with a little extra salt, if needed. Scatter with the cashew nuts and serve with plain yoghurt.
TIP
Bottled ginger is useful to keep in the fridge.
----
Potato and Chick Pea Curry
Aloo chana comes from the Punjab, a northern state in India, and is typically eaten with Indian bread such as roti or naan. High in protein and a good source of iron, chick peas are used extensively in Indian vegetarian food. The slow cooker is brilliant for cooking pulses (it was first invented commercially for cooking baked beans).
Serves 4
225 g/8 oz/1½ cups dried chick peas (garbanzos)
1 bay leaf
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onions
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2 green cardamom pods, split
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste)
150 ml/¼ pint/2/3 cups vegetable stock or water
2 large potatoes, peeled and cut into 2.5 cm/1 in chunks
Salt and freshly ground black pepper
Put the chick peas in a large bowl and cover with plenty of cold water. Leave to soak for at least 6 hours, or overnight, if preferred.
Drain the soaked chick peas and tip into a saucepan. Pour over just enough boiling water to cover and add the bay leaf. Bring to the boil and boil rapidly for 10 minutes. Turn off the heat and leave to cool for 3-5 minutes, then tip the chick peas with the cooking water into the ceramic cooking pot. Cover with the lid and cook on High for 3-4 hours or Low for 6-8 hours, until tender and most of the liquid has been absorbed.
Meanwhile, heat the oil in a frying pan and cook the onion for 10 minutes until beginning to turn golden, stirring frequently. Stir in the garlic, ginger, cumin, ground coriander, cardamom pods and chilli. Cook for 1 more minute. Turn off the heat and stir in the stock or water.
Add the potatoes to the chick peas and season with salt and pepper. Pour the onion and spice mixture on top and stir well. Replace the lid and cook on High for a further 2 hours or on Low for 4 hours, until tender. Taste and adjust the seasoning if necessary before serving with warmed Indian breads.
TIP
If you haven't time to soak and pre-cook dried chick peas, use two large cans of chick peas, drained and rinsed, instead with 60 ml/4 tbsp extra stock or water and start from step 3.
----
Aubergine Balti
Good food does not have to be complicated or time consuming. A winning combination of vegetables, this balti is easy to make and so delicious, it is destined to become a firm family favourite. Serve with basmati rice and naan bread or chapattis to make a substantial meal.
Serves 4
15 ml/1 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
1 aubergine (eggplant), trimmed and cut into 2.5 cm/1 in chunks
30-45 ml/2-3 tbsp balti curry paste
150 ml/¼ pint/2/3 cup hot (not boiling) vegetable stock
1 large potato, peeled and cut into 2.5 cm/1 in chunks
225 g/8 oz button mushrooms
400 ml/14 oz/large can coconut milk
Salt and freshly ground black pepper
Chopped fresh or thawed frozen coriander (cilantro) (optional)
Heat the oil in a large frying pan and fry the onion for 5 minutes. Add the aubergine and curry paste and cook for a couple of
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