Vegetable curry with tamarind

Yield: 4 servings

Measure Ingredient
5 millilitres Each of Bart Spices Tamarind Paste; Ground Ginger,
\N \N ; Ground Coriander,
\N \N ; and Ground Cumin
\N \N ; (1tsp)
2½ millilitre Ground turmeric; (1/2tsp)
350 grams Sweet potato; peeled and cut into
\N \N ; chunks (12oz)
225 grams Stringless green beans; cut into 5cm (2\")
\N \N ; lengths (8oz)
30 millilitres Waitrose Sunflower Oil; (2tbsp)
1 large Onion; peeled and sliced
2 \N Cloves garlic; peeled and chopped
1 \N Aubergine; approx 250g (9oz),
\N \N ; cut into cubes
1 \N 200 ml carto Bart Spices Coconut Cream
225 grams Cauliflower; broken into florets
\N \N ; (8oz)
1 \N 70 g pack Waitrose Dwarf Corn; halved
\N \N Salt and freshly ground black pepper
10 millilitres Bart Spices Brown Mustard Seeds; (2tsp)

Mix the tamarind, ginger, coriander, cumin and turmeric in a small bowl.

Bring 350ml (12 fl oz) water to the boil, add the sweet potato and simmer for 10 minutes.

Using a slotted spoon, transfer the potato to a casserole dish. Place the beans into the same cooking water and simmer for 5 minutes. Add the beans to the casserole and reserve the vegetable water.

Heat a little of the oil, add the onion and garlic and cook for 2-3 minutes or until soft and brown. Add to the casserole.

Heat the remaining oil and fry the aubergine for 2-3 minutes until it begins to brown. Stir in the spices, the vegetable water and the coconut cream.

Add the remaining ingredients to the casserole.

Sprinkle with the mustard seeds, cover and place in a preheated oven 180øC, 350øF, gas mark 4 for 45 minutes.

Converted by MC_Buster.

NOTES : A fragrant curry suitable for vegetarians. Tamarind has a slightly sour taste, like lime or lemon, and adds a bite to the rich coconut and sweet potato flavours. Serve it with rice and an avocado and mango salad, dressed with lime juice and mustard seeds.

Converted by MM_Buster v2.0l.

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