INDIAN VEGETABLE CURRY RECIPES

Steps:

• Heat a good glug of oil in a large, deep frying pan, then fry the onions over a medium heat. Cook for 2-3 minutes, stirring, then add the ginger and dry spices and fry for 2-3 minutes more. The onion should brown a little, but not get too dark.
• Add the potatoes, green chilli/es (if using) and garlic to the pan, then fry for 8-10 minutes, stirring every now and then, until the potatoes start to yield when pressed. If the mixture gets too dry, add a little more oil or a splash of water.
• Add the chopped tomatoes, stock and the chopped, soaked chillies. Simmer for 5 minutes, then add the sugar and broccoli. Simmer for a further 5 minutes, then stir in the yogurt, spinach, half the lime juice and half the coriander. Taste and add the rest of the lime juice if you think it needs it. Simmer until the spinach has wilted. If you want the curry a touch thinner, add a splash of water. Sprinkle the curry with the rest of the coriander sprigs and serve with chapatis or rotis.

Steps:

• 1. Fill a medium pan with salted water, place over a high heat and bring to a boil.
  2. Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
  3. Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
  4. Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
  5. Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
  6. Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
  7. Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
  8. Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.