I continue the Memorial Day week-end recipe marathon in the good hands of Irish cook and TV personality Clodagh McKenna.
Recipe i picked today is her Vegetable Curry from Homemade (Kyle Books, 2011).
This vegetable curry is just bursting with flavor. You can add chicken or shrimp to the curry if you wish.
18oz potatoes, left whole if small and cut in half if big
scant 1⁄4 cup olive oil
2 onions, chopped
4 garlic cloves, crushed
2in piece fresh ginger, peeled and crushed
1 teaspoon turmeric powder
2 teaspoons ground cumin seeds
1 eggplant, cut into wedges
18 green beans, cut into wedges
14oz canned chopped tomatoes
2 teaspoons ground coriander
3 tablespoons natural yogurt
sea salt and freshly ground black pepper
Half fill a saucepan with water, add the potatoes and place over high heat. When the water starts to
boil, reduce the heat, pour off half the liquid, and simmer until the potatoes are slightly tender.
Drain the potatoes, let cool, and cut into wedges.
Put a splash of the olive oil in a saucepan over medium heat and add the potatoes, onions, garlic,
ginger, turmeric powder, and cumin seeds. Cook until the potatoes are golden, stirring all the time.
Remove to a plate and keep warm.
Pour the remaining olive oil into the pan and leave to heat up before adding the eggplant and green
beans. Cook for 5 minutes.
Return the spicy potato mixture to the pan and stir in the tomatoes, ground coriander, and yogurt.
Season with salt and pepper and let simmer over low heat for about 10 minutes.
Serve with basmati rice.
Cook’s tip, curry secrets:
• You can add chicken to this curry; if you do, just omit the eggplant.
• If you can get your hands on fresh coriander seeds, then use these instead and stir them
in just before serving.
• This curry always tastes better the day after it’s made!l
(* Recipe reprinted by permission of the publisher, all rights reserved. Photo by Alberto Peroli)