Root Vegetable Butter Masala

I am getting a bit fed up the last remnants of the winter root veggies, so fell back on my old friend curry to cheer them up a bit. This was OK. I wouldn’t rush to make it again but I think that was more to do with too much passata and a not that amazing curry paste. N seemed to like it enough…

For 6 portions you need:
3 carrots, diced
2 parsnips, diced
1/2 celeriac, diced
1 onion, chopped
4 large new potatoes, diced
1 carton, passata
250ml water
1/4 jar curry paste
2 inch piece ginger, grated
50g butter
75g ground almonds

Saute the veggies for about 10 mins then add the curry paste. Heat for 5 mins or so. Add the passata and water and bring to the boil. Reduce to a simmer (uncovered) and cook for about an hour until the carrots and potatoes are done. Add the almonds and butter and heat gently for a further 5 mins. Serve with rice etc.

Corriander, Cucumber, Tomato and Mint Salad

This is also very good with anything Indian themed. It’s delicious on poppadums and is also nice as a side to a hot curry as the tomatoes and cucumber cool down the heat of the chilli in the curry.

For about 6-8 portions you need:
1/2 cucumber, sliced thinly (skin on)
1 red onion, finely diced
1 cup corriander, chopped roughly
1 tsp dried mint
1-2 tomatoes, chopped (no need to de-skin)
juice half lemon

Mix everything together and serve. Yum.

Coconut, Corriander and Chilli Chutney

I love this – it’s salty, tangy, searingly hot from the chilli and yet cooling at the same time from the yogurt. It’s the perfect partner for the onion bhajis or just some poppadums.

For about 500ml you need:
200ml natural yogurt
100g coconut
1 cup corriander
3 chillis
1/2 tsp salt
1/2 tsp sugar

Lob everything into a food processor and blitz till smooth. Pour into a bowl and scoff with whatever you fancy.

Onion Bhajis

Actually I’m not sure if these constitute bhajis more than pakoras but frankly who cares. They taste yummy, are a piss of, well you know, to make and everyone seems to like them, result.

For about 12 bhajis you need:
4oz sifted gram flour
1/2 tsp baking powder
about 2 large onions, thinly sliced with the pieces separated
1/2 cup chopped corriander
1 tsp chilli powder
oil for deep frying

Mix everything together with some cold water to form a batter. Heat the oil and when hot drop spoonfuls of the mixture into the oil. Make sure they don’t sit on the bottom of the pan or they will catch and burn. Cook, turning once, for about 8 mins till puffed up, crispy and golden brown. Serve with relish or chutney. Delicious!