Kaye korma curry

February 19, 2012

Kaye korma curry

Page 74, Henry

Sitting here , the house still full of delicious spicy smells from dinner, the last load of laundry in the dryer, kid and kitten snuggled on the bed and playing the wii, wife crafting on the couch,  Downton Abbey on in a few minutes, in the midst of such plenty. Trying hard to just be in the plenty, in the moment, grounded in the goodness of right now. I am so bad at it, despite my belief in the importance of such mindfulness and presence. My brain is so often galloping ahead to the next thing, planning for the next hour, day, or week, worrying in advance at all of the bad things that might happen. It is something that I am trying hard to let go of this year — instead to fully BE in the moment of plenty that exists right now with a snuggly 11 year old and a belly full of delicious Indian food in a house full of warmth and love. Whatever else may happen in an hour or a week or a month, I can soak this in right NOW and feel full and joyful.

Kaye korma curry

Serves 4

2 tbsp sunflower or groundnut oil

1.5 tsp black mustard seeds

2 onions, finely chopped

4 garlic cloves, crushed

1 1/2in fresh ginger root, peeled and finely chopped

1 red chilli, deseeded and finely chopped

1/2 tsp ground turmeric

1 tsp ground coriander

7oz tomatoes, cut into chunks

9oz carrots, cut into chunks

12oz waxy potatoes ( there’s no need to peel), cut into chunks

1 can coconut milk

4 oz green beans, halved

1 cup frozen peas

juice of 1/2–1 lime, to taste

1 tbsp chopped cilantro

1. Heat the oil in a flameproof casserole and add the mustard seeds. As soon as they pop, add the onions. Fry over a medium heat until the onions are good and brown, but not burnt. Add the garlic, ginger and chilli and cook for 5 minutes, then add the ground spices and cook for another minute to release their fragrance. 

2. Add the tomatoes, carrots and potatoes. Stir and cook for 4 minutes to soften the tomatoes, then add enough water just to cover, followed by the coconut milk. Season and bring to just under the boil. Reduce to a steady simmer and cook until almost tender (add more water if it looks dry). The sauce should just coat the vegetables.

3. The beans and peas need to cook for only about 3–4 minutes, so add them towards the end of cooking. Taste and add half the lime juice, then taste again, adjust the seasoning and decide whether you want to add more. Stir in the chopped cilantro just before you serve the curry

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