Vegetarian Recipes

VEGETABLE CURRY

This recipe produces a very hot (spicy) curry. Reduce or eliminate the curry powder for a milder curry. Curry paste, Indian bread and mango chutney can be obtained from Indian or Middle Eastern delis. I use Patak's extra hot paste.

1 large aubergine (eggplant) 1 medium onion
3 courgettes (zucchini) 3 roma tomatoes (very ripe)
4 cloves garlic 1 green pepper
1/2 lb mushrooms 3 tbsps curry paste
1 tsp curry powder 2 jalapenos
1" ginger root 2 oz butter
Plain flour Water
Salt

METHOD

Finely chop the onion, garlic and jalapenos. Coarsely chop the remaining vegetables into chunks. Crush the garlic pieces with the blade of a knife. Heat the butter and oil in a large, heavy pan until the butter is just beginning to smoke but is not brown. Drop in the garlic and stir 5 seconds. Add the onions and jalapenos and stir fry until the onions are soft. Grate in the peeled ginger root. Stir in the curry paste and powder. Stir in flour until all the juices are absorbed (about 2 tbsps). Stir in the vegetable chunks, cover and "sweat" the vegetables over a low heat for one hour. If the curry gets too dry, add water. Season with salt to taste. Freeze if required. Reheat slowly.

Serves 4. Serve with rice, cucumber raita (Diced cucumber mixed with plain yoghourt), mango chutney and Indian bread.

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