Thursday, 30 August 2012

Asparagus and Broccoli Curry

a vegan dish

It's a curry that involves asparagus and broccoli.  Best eaten with rice or soft potatoes.

You will find that the procedure involved in cooking this dish is quite cumbersome.  Processes such as boiling and simmering are repeated over and over again to ensure that the proper sauce consistency is achieved.

You must keep in mind that this is a type of stew and stewing always takes time even if it only involves vegetables.


If you follow the recipe strictly, you'll come up with a bowl that would serve:

- 3 people who really like curry
- 5 people who like curry but don't want to eat too much, or
- 7 to 10 people who don't like curry but are really hungry and have no choice but to eat it

You will need:
- 1 large potato, coarsely chopped 
- 1 medium sized carrot, halved lengthwise (leave one half intact & chop the other half) 
- 3 cloves of garlic, finely choppe 
- 1 medium sized onion, diced 
- 1 tablespoon of curry powder 
- 1 teaspoon of fresh dill leaves (1/4 teaspoon if dried) 
- 1 teaspoon of ginger paste or crushed ginger 
- 2 tablespoons of oil/butter/ghee 
- 1 tablespoon of plain flour dissolved in half a cup of water 
- 1 cup of asparagus 
- 1 cup of broccoli 
- 1 regular sized western tomato (or 2 medium sized Roma/Bangalore tomatoes), soaked in very hot water for five minutes and peeled 
- salt to taste 
- muscovado sugar or molasses to balance the flavour 
- chilli for an additional kick (optional)

Let's get cookin':
1. Heat two tablespoons of oil/butter/ghee in a sauce pan and drop in the onion and garlic together. 
2. Add in the carrot (both chopped and intact) and toss for about a minute. 
3. Pour in a cup of water, mix in your tablespoon of curry powder along with the ginger paste and bring to the boil. 
4. When it comes to the boil, add in the flour dissolved in a cup of water and stir to thicken. 
If you want to add in chilli, this would be the perfect time to do it. 
5. Drop in your chopped potatoes and bring again to the boil. 
6. When boiling, simmer gently for 30 minutes with occasional stirring. 
7. Remove the intact half of the carrot and blend it to purée.  Add the purée to the saucepan right after. 
8. Using your bare hands, squeeze the peeled tomato over the saucepan so that its juices fall onto your cooking.  Mince it using your hand, dropping each peace you pull right onto the saucepan. 
9. Drop in the dill along with your asparagus and broccoli and stir everything. 
10. Add salt and muscovado/molasses to your palate's delight. 
11. Bring to the boil and simmer for another 5-7 minutes before serving.

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