Mixed Vegetable Makhanawala (v)

I am slowly working my way through Rick Stein’s India, a very fine book on curries and Indian food. This recipe caught my eye as I was meal planning over the weekend, and Abel and Cole obliged by providing most of the ingredients for it in their weekly box this week. The curry is delicious, rich and creamy but not heavy. Spiced and fragrant with a little kick of heat but not searingly hot. It might look complicated but it’s not, it was very easy to make and was definitely worth the effort.

For 4-6 portions you need
800g mixed vegetables – I used potatoes, carrots, cauliflower and french beans
50g butter or oil
1 medium onion, sliced
5 large garlic cloves, finely minced
5cm stick of ginger, finely grated
400g fresh tomatoes pulverised to make passata (don’t use tinned or a jar, you want the lightness of fresh tomatoes)
1 tsp chilli powder
1/2 tsp each of ground cumin, ground coriander, ground cinnamon, garam masala and tumeric
1 tsp desiccated coconut
1.5 tsp salt
25g cashew nuts
1/2 tsp sugar
75ml yogurt/soya yogurt
4 tbsp double cream/soya cream (or coconut cream)
Handful of fresh coriander leaves to finish

Begin by boiling the carrots and potatoes until just cooked. Drain and leave to one side.

Melt the butter in a large heavy based pan and add the onion. Cook over a medium heat for about 10 minutes until the onions are soft and golden. Add the garlic and ginger and cook for a further 5 mins. Add the tomatoes, bring to the boil and simmer for 5 mins. Add the spices, salt, coconut and 100ml of water and cook for a further 10 mins.

In a mini food processor blitz the cashew nuts with a little water until smooth. Add this to the pan along with all the vegetables apart from the potatoes. Add another 100ml of water and simmer for 10 minutes until the veggies are cooked. Add the yogurt, cream and potatoes and heat through for 2-3 mins. Serve garnished with the coriander. It’s truly delicious.

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