Delicious with our lemon rice, apple chutney and cucumber raïta.
Our version of curry from India
Last spring we fell in love with the food from India again. Fragrant curries, spiced rice, spicy chutneys and cooling raitas. After cooking a myriad of different curries from different cookbooks, we put together this curry ourselves from several other recipes. And the reactions are always enthusiastic!
Porties:
Ingrediënten
- 20 g grated ginger
- 20 g grated garlic
- 3 tomatoes
- 400 ml coconut milk
- 50 g cashew nuts
- 1 red bell pepper
- 250 g green beans or broccoli
- 250 g carrots or sweet potato
- 3 table spoons ghee (clarified butter) or sunflower oil
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 1 1/2 teaspoons black pepper
- 2 teaspoons garam massala
- 1 1/2 teaspoons asafoetida (optional)
- 1 teaspoon salt
- 200 ml water
Instructies
- Soak the cashew nuts in a few tablespoons of water.
- Mash the garlic cloves and ginger and mix them together. You can also buy a jar of ginger-garlic puree.
- Given the amount of spices that are used, we recommend that you measure all herbs in advance and have them ready. You can keep everything together in one bowl.
- Cut the tomatoes into very small pieces.
- Now heat the ghee or sunflower oil in a heavy-bottomed pan.
- Add the spices and mix well. Your kitchen is already starting to smell like India.
- After a few minutes, add the tomatoes and mix well.
- Add the water to the tomato spice mixture and bring to the boil.
- In the meantime, puree the soaked cashew nuts or grind them as finely as possible in a mortar.
- Add the cashew nut puree to the tomato spice mixture.
- Now let it simmer for 20 minutes. The cashew nut soup provides a thick sauce.
- Now add the coconut milk, bring to the boil again and cook your cleaned vegetables in this curry.
- Taste and season with more salt and pepper if necessary.
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