Categories: Cinnamon,Flour,Milk,Oil,Onion,Potato,Rice,Tasty Soup,Tomato

Vegetable curry with coconut bread

February 14th, 2011
    Ingredients
  • 1 tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 10 fresh curry leaves
  • 1 dried red chilli
  • 1 cinnamon stick
  • 1 tbs curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 onion, finely sliced
  • 1 tsp grated ginger
  • 1 fresh red chilli, seeded, chopped
  • 200ml coconut milk
  • 400g diced unpeeled potatoes
  • 3 tomatoes peeled, quartered
  • 4 tbs frozen peas or chopped green beans

  • Coconut bread

  • 300g plain flour
  • 2 tbs rice flour
  • 2 tbs desiccated coconut
  • 1/2 tsp ground cumin
  • Pinch of chilli powder
  • Pinch of curry powder
  • 2 tsp grated fresh ginger
  • Vegetable oil, to brush

Method
Heat oil in a pan over medium heat and add mustard seeds, curry leaves, dried chilli, cinnamon, curry powder, turmeric, cumin and coriander. Cook for a few seconds to release the flavours then add onion, ginger and fresh chilli. Reduce heat to low and bake for 5 minutes until onion softens. Add coconut milk and 200ml water. Add the potato, tomato and peas and bake over low heat, stirring occasionally, for 20 minutes until potato is tender.
Meanwhile, to make coconut bread, sift the flours into a bowl and add 300ml warm water, whisking to make a smooth batter. (Add a little more water if necessary – the consistency needs to be similar to thickened cream.) Add coconut, cumin, chilli and curry powder, ginger and 1 teaspoon of salt. Whisk to combine.
Brush a flat frying pan with vegetable oil and pour in a little batter, swirl to completely coat base of pan with a thin layer. Cook over medium heat for 2-3 minutes each side, or until bread puffs up a little in places and has dark-brown tinges. Transfer to a plate and repeat with remaining batter.
Serve with vegetable curry.


via: tastysoup.info

Comments (1)

 

  1. Edinburgh Indian Restaurants says:
    July 20, 2010 at 3:12 pm

    I tried this curry last night and it was a breeze to make, and tasted fantastic. I urge your readers to give it a whirl.

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