| Instructions |
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Heat the oil in a pan, and when hot add the mustard seeds and wait for them to pop |
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Then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes. |
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Using a food processor, chop the onions and add to the same pan. |
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Then add in those mixed vegetables. Continue to cook for 5 minutes until the onion is light brown and soft |
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Then add the chilli powder and turmeric. |
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Using the same food processor, pulse the tomatoes and add these to the pan. |
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Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk. |
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Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt and simmer until tender. |
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Source : Jamie Oliver "Happy Days with the Naked Chef" |
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Recipe
- 5 tbsp vegetable oil
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 3 fresh green chillies, deseeded and thinly sliced
- 1 handful curry leaves
- 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
- 3 onions, peeled and chopped
- 1 tsp chilli powder
- 1 tsp turmeric
- 6 tomatoes, chopped
- 1x400ml/14fl oz tin coconut milk
salt
- 800g/1¾lb mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans - use your imagination)
SERVES : 4
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