Wednesday, 12 October 2016
Mushroom and vegetable curry with basmati rice
Ground spices (cumin, coriander, turmeric, cayenne)
1. Cook the rice - I put it in a heavy pot, cover with water - bring to the boil, slap the lid an and leave in a warm oven to absorb - but you could easily microwave it.
2. Fry chopped onion, urid dhal and spices in ghee, add crushed garlic.
3. When onion is soft, add the other vegetables, and a little water, simmer until the vegetables are a bit soft - the urid dhal should help thicken the sauce. Taste and add garam masala. Simmer for 5 more minutes. Turn off the heat.
4. Allow to cool for a minute or so, then stir in a couple of spoons of natural yogurt.
5. Serve, scoff.