Veggie Curries

[mific]

It's getting colder here, and often very wet, so I've been in the mood for curries. These are two I've made for years, that go well together.

serves 2

Carrot Pea curry
2 medium-large carrots, halved and sliced
1 cup frozen peas
1 thumb-sized chunk peeled ginger, chopped small
2 garlic cloves, chopped
spices as below
2 tsp sweetener/sugar

Put 1 T oil in a heavy pot (I use a garlic-infused olive oil), and lightly fry some ground black pepper, 1 tsp ground cumin, 1 tsp ground coriander, about 2 pods-worth of cardamom seeds, 1 tsp mild-medium curry powder, and a bay leaf. Add the carrot, ginger and garlic and fry for a minute then add water to just cover the carrots and simmer until 2/3 of the water's gone. Add the peas and 2 tsp sugar/sweetener, salt to taste, and simmer until it's thick with no water remaining.

Dry Potato curry
2 large potatoes, washed and chopped into about 1 inch cubes.
1/2 an onion, chopped
2 cloves garlic, chopped small
spices as below

Boil the potatoes with salt until cooked, drain and set aside. In a pan, heat 1 T oil (I again used the olive oil as above). Add 1/2 tsp whole cumin seeds, 1/2 tsp black mustard seeds, chilli flakes to taste, ground black pepper, and fry until popping then add the garlic and onion with 1/3 cup water and simmer down till the water's gone and it's fatty again. Add the drained potatoes and 1/2 tsp turmeric, dash of lemon juice, salt to taste. I also add a good pinch of MSG as I can use less salt that way. Stir and cook until potato is golden and starting to break up.

Serve them together - the flavours are a nice contrast.

Comments

[mergatrude]

Oh, I haven't made that dry potato curry for for a while. I got the recipe from a friend who was very into Indian cooking. Thanks for reminding me of it. :)