Having a curry pot luck on saturday and one person cant eat chilli or capsicums, also need to be gluten free, and any vegetarian curry ideas welcome too! would love your recipes
davidt4,
Jul 10, 1:38am
This is very easy to make and everyone loves it.
Banana Curry
3 large firm bananas (ripe but not spotty) 2 tsp butter or ghee 1 tsp salt 1/2 tsp tumeric (or 1 tab grated fresh tumeric) 1/2 tsp cumin seeds 1/2 tsp garam masala 1/2 tsp chilli flakes (optional) 1/2 c yoghurt
In a frying pan over medium heat melt butter and fry tumeric and cumin 2 minutes.Peel bananas and slice 3cm chunks, add to pan with salt and chilli, cook gently 5 - 6 minutes until tender.be careful not to crush banana.Add garam masala and yoghurt, simmer 10 min until most of the liquid is absorbed.Serve hot.
davidt4,
Jul 10, 1:39am
Beef Keema SERVES: 4
2 tab ghee or butter 1 large onion, chopped 3 cloves garlic, minced 1 tab chopped fresh ginger 700g mincedbeef 2 1/2 tsp gr coriander 2 1/2 tsp gr cumin 1/4 tsp fresh-gr black pepper 1/2 tsp turmeric 1/8 tsp cinnamon 1 1/2 tsp salt 450g boiling potatoes, peeled and cut into 1/2-inch pieces 1 c plain yogurt 3/4 c whole milk 3/4 c frozen peas 1 1/2 tsp lemon juice 1/2 c chopped coriander
In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat. Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 tsp of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer. 3.Stir in the peas and the remaining 1/2 tsp salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the coriander
davidt4,
Jul 10, 1:40am
Cauliflower and Tomato Curry
1 cauliflower 100g butter, ghee or coconut oil ½ tsp whole cumin seeds 1 largebrown onion, sliced 3 garlic cloves, sliced 5 cm fresh ginger root, washed and chopped 600g tomatoes, diced 1cm 2 black cardamom pods, crushed 2 tsp ground coriander 2 tsp ground cumin 1 tsp ground turmeric 1 tsp chilli flakes (optional) Salt OPTIONAL: A few pinches of asafoetida. Some fresh coriander to sprinkle on top.
Cut up the cauliflower into florets, wash and drain. Heat fat in a large pan on high heat. Add whole cumin seeds, and stir until they sizzle. Add sliced onions, garlic and ginger. Stir-fry until they start to turn golden. Add tomatoes, and continue to stir-fry about three to five minutes, until tomato chunks start to break down. Add cardamom, coriander, cumin, turmeric, cayenne pepper, salt and asafoetida, stir fry until they are mixed well with the tomato and onion mixture. Add cauliflower to pan and continue frying for about five minutes, stirring occasionally so they are covered with sauce. Keep an eye on it so it doesn’t burn. Turn heat down to low and cook 10 - 15 minutes or until the cauliflower is tender. Turn cauli over occasionally.Sprinkle coriander on top.
davidt4,
Jul 10, 1:43am
Mixed Vegetable & Coconut Stew
Serves 4
2 carrots in thin batons 1 courgette in thin batons 200g green beans cut in half 1 med potato in thin batons 1 tab veg. oil 1 large onion thinly sliced ½ tsp black mustard seeds 8 curry leaves 1 green chilli thinly sliced (optional) 1 tsp poppy seeds 200 ml coconut milk juice half lemon 150 ml water salt chopped coriander leaves
Cut veges into bowl of cold water.
Heat oil & fry onion 5 min, add mustard seeds, curry leaves & chilli, fry 3 min. Add veges and everything except coriander.Cook gently 6 – 8 min until just tender.Add coriander.
davidt4,
Jul 10, 1:44am
Paneer Braised with Herbs (Masaledar Paneer)
Gujarat
2 tab veg oil ½ tsp cumin seeds ½ tsp fennel seeds ½ tsp nigella seeds 1 tsp grated ginger 1/4c thinly sliced spring onions 2 c paneer cubes (dusted in flour and fried) ½ tsp salt ½ c water 2 tsp lemon juice
In a frying pan warm oil and fry cumin, fennel and nigella about 30 sec.Add ginger, garlic,and spring onion, fry 2 minutes.
Add paneer, salt and water, cook about 6 minutes, gently turning over, until water has evaporated.Check seasonings and serve with lemon juice sprinkled on top.
Serve with roti, especially stuffed naan.
davidt4,
Jul 10, 1:44am
Saag Paneer
Serves 4
1 kg (two bags) fresh spinach, leaves only ½ tsp ground cumin ½ tsp ground coriander ½ tsp fenugreek seeds 1 tab oil 1 red onion, thinly sliced 5 cloves garlic, chopped 400g chopped ripe tomatoes 4 cm piece ginger, grated 1 tsp garam masala 1 tsp salt 250g paneer, cubed
Blanch spinach leaves, drain and press dry.Chop finely.
In small frying pan dry-roast separately the cumin, coriander and fenugreek, set aside.
In large pan heat oil and fry onion, garlic and toasted spices 10 min over low heat until soft and golden.Add tomato, ginger, garam masala & salt and bring to the boil.Add spinach, simmer until almost all liquid gone ( about 5 min).Add paneer and combine gently to heat.
la-vida-dottie,
Jul 10, 2:50am
Yum!thank you, davidt4, inspiring recipes!
myboylollipop,
Jul 10, 10:16pm
All curries can be chilli free,just don't add them.
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