Wednesday, 4 April 2012

BUTTERNUT SQUASH AND CELERIAC CURRY

A tasty vegetarian curry with rice and homemade onion bhajis
As hot as you  like! This one was pretty spicy but you can tame it down a little by adding
 less fresh chilli and chilli powder.
This is not an authentic recipe, its just mine but its very good.


Curry first and then the bhajis....

Ingredients

1 butternut squash
1 celeriac
1 large parsnip
6 tomatoes
1 large red onion
Fresh ginger (approx 40mm piece)
2 cloves garlic
1 red chilli
1tsp ground coriander
1tsp garam masala
1tsp ground paprika
1/4 tsp chilli powder
1/4 tsp cinnamon
600ml vegetable stock
200ml coconut milk
Fresh coriander to sprinkle

Peel and chop the red onion into large chucks and pop into the blender with the garlic, fresh chilli and all the spices.  Whizz until smooth, adding a splash of water if necessary (a drop at a time) to get a paste like consistency.


Peel and seed the vegetables and chop into large chunks


Heat two tablespoons of vegetable oil in a large pan and then add the curry paste, cooking for 5 minutes whilst stirring.  Stir in the chopped vegetables and cook on a medium heat with the lid on, regularly stirring. After about 5 minutes, add in the stock.
 Simmer until the veg is cooked through but not breaking, approx 30 mins. 
Add the quartered tomatoes and cook for another 2 minutes.




Lastly, stir in the coconut milk and 
serve with rice and onion bhajis (see recipe below)


Garnish with chopped coriander and a drizzle of coconut milk.


Onion Bhaji Ingredients

2 large onions
100g self raising flour
1tsp of cumin seeds or ground cumin
1tsp turmeric
pinch of salt

Finely slice the onion into a bowl and add the flour, salt and spices and mix together.
Once combined, start squeezing the ingredients together . This will squeeze the moisture out of the onion into the flour to help bind.   



Mix in three tablespoons of water, so that the mixture has a wet stretchy dough consistency. 

To shallow fry, cover the bottom of a frying pan with a cm of oil and heat to a medium high heat .
You want the bhajis to cook through without burning on the outside so the oil should be just hot enough to bubble when you add the mixture and not be smoking.  You can test this by dropping a small piece of the onion in.
When ready, take a heaped spoon of mixture and drop into the hot oil.  Choose the size of spoon to the size of bhaji you want to make.  We used a teaspoon. 


Cook until golden brown on both sides.
Take out of the pan and lay on a plate covered with a piece of kitchen roll.
Put into a low oven to keep warm.



4 comments:

  1. looks delicious! I love how versatile curries are. really, throw anything into a pot of simmering coconut milk and spices and there's no way you can go wrong (:

    ReplyDelete
    Replies
    1. Hi Shu Han
      I do like a good curry and for me the Bhajis really make it, definitely worth the extra effort.

      Delete
  2. I love veggie curries too and this one looks fabulous. Hadn't thought of putting parsnips in though . . . excellent idea!

    ReplyDelete
  3. Hi Rachel

    The combination of these three vegetable work well together in a curry, but i think parsnip and curry is just meant to be. Try a curried soup with parsnip....wonderful!

    ReplyDelete

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