Last week I dared to claim that, amongst other things, I could cook. A few people expressed an interest in the home made Green Bean and Potato Curry side dish I'd made to accompany my Spicy Monkey main.
Well, you asked so here it is. The first in my new Craft Tea Cooking series of blogs. Over the coming months I'm going to have a go at a few more recipe's, if they turn out well and we like them they'll get shared here. I'll warn you all now, I'm a big curry fan and like them reasonably hot so expect plenty of these.
As with all recipe's, I advise you to test and adjust them to suit your taste. I'm also no Gordon Ramsey or Jamie Oliver, just a random bloke trying his hand at something new.
This recipe is for a green bean and potato curry. It's made entirely with fresh vegetables and herbs so I'd like to think it's suitable for vegetarians. I'm not going to guarantee it though as I'd hate to give false hope. To accompany it I'm also going to write up my lemon-laced basmati rice which accompanies this dish perfectly.
Green Bean and Potato Curry
~ serves 6
300ml/10 fl oz vegetable oil
1 tsp white cumin seeds
1 tsp mixed mustard and onion seeds
4 dried red chillies
3 fresh tomatoes, sliced
1 tsp salt
1 tsp fresh ginger, finely chopped
1 tsp crushed fresh garlic
1 tsp chilli powder
200g/7oz green beans, diagonally sliced into 2.5cm/1-inch pieces
2 potatoes, peeled and diced
300ml/10fl oz water
Chopped fresh coriander and finely sliced green chillies to garnish.
Heat the oil in a large, heavy-based saucepan. Add the white cumin seeds, mustard and onion seeds and dried red chillies, stirring well.
Add the tomatoes to the pan and stir-fry the mixture for 3-5 minutes.
Mix together the salt, ginger, garlic and chilli powder in a bowl and spoon into the saucepan. Blend the whole mixture together.
Add the green beans and potatoes to the saucepan and stir-fry for 5 minutes.
Add the water to the saucepan, reduce the heat and simmer for 10-15 minutes, stirring occasionally (at this point I just let it simmer away until all the water had evaporated, which can take anything up to 30mins. You do need to be careful and not let the potatoes turn to much though). Transfer to a warmed serving dish, garnish with chopped coriander and green chillies and serve.
Lemon-Laced Basmati Rice
225g/8oz basmati rice
2 tbsp sunflower or olive oil
1/2 tsp black or brown mustard seeds
10-12 curry leaves, preferably fresh
25g/1oz cashew nuts
1/4 tsp ground turmeric
1 tsp salt, or to taste
450mls/16 fl oz hot water
2 tbsp lemon juice
1 tbsp snipped fresh chives, to garnish
Wash the rice in several changes of cold water until the water runs clear. Leave to soak in fresh cold water for 20 minutes, then leave to drain in a colander.
Heat the oil in a non-stick saucepan over a medium heat. When hot, but not smoking, add the mustard seeds, followed by the curry leaves and the cashew nuts (in that order (I'm not a fan of nuts so tend to leave these out)).
Stir in the turmeric, quickly followed by the rice and salt. Cook, stirring, for 1 minute, then add the hot water and lemon juice. Stir once, bring to the boil and boil for 2 minutes. Cover tightly, reduce the heat to very low and cook for 8 minutes. Turn off the heat and leave to stand, covered, for 6-7 minutes.
Fork through the rice and transfer to a serving dish. Garnish with the chives and serve immediately.
There it is, my first venture into cookery blogging. The curry is quite a spicy one, so watch out for that one, it's a nice kick though. All in, including food preparation time, I'd allow up to an hour and a half to make this your first time. It does also keep quite well, for a couple of days, if you put any left overs in the fridge once cooled.