Vegetable Curry

The mixed vegetable curry is not really elegant looking but one we had yesterday in while we are getting into the swing of cooking here in the new and kind of strange kitchen.  It was avery good though and as much as we were excited for the restaurants here we are enjoying each home cooked meal as the prize it is and could not imagine being here for 3 months eating out every day!

The recipe is based on one from the The Observer Food Monthly by Cinnamon Clubs' chef Vivek Singh and us a  road-tested definitive to always have on standby when faced with cookers'-block.  Great with plain rice and curd.

Simple Veg Curry (serves 4)

2 tbs veg oil/ghee
1 bay leaf
2 green cardamon pods
1 tsp mustard seeds
1 tsp cumin seeds
1 tbs (minced) fresh ginger root
2 small green chillies (seeded and minced)
1 stick celery
2 medium carrots
2 tomatoes (cored, seeded and chopped roughly)
1 tbs tomato paste
1/2 tsp tumeric
1/2 tsp chilli powder (cayenne)
1 tsp ground cumin
2 tsp ground coriander
1 tsp jaggery/brown sugar
2 tsp salt
2 medium potatoes (cut into small chunks about 1cm square)
1 cup other mixed veg (the classic is cauliflower and peas but feel free to experiment)
1/2 cup chickpeas  (cooked)
2 cups water
1tsp amchoor
1/2 tsp garam masala (see recipe below if you fancy making your own)
fresh coriander to garnish

1. Heat the oil and add the bay leaf and cardamon pods. When they begin to splutter add the mustard seeds. When the mustard seeds start to pop add the cumin seeds and stir for a minute until the cumin darkens a shade.
2. Add the ginger and chillies and stir for another minute then add the tomatoes paste and splash of water and cook for another minute. Now add the fresh tomatoes, all the spices and the salt and sugar, and simmer uncovered for 10 minutes until the tomato thickens and loses some of it's water.
3. Now add the vegetables and the water, semi cover and continuing simmering for 20 minutes more, stirring frequently and adding more water as needed to create a thick tomato sauce as the tomatoes break down.
4. Now add the garam masala, amchoor and chickpeas. Cook for a couple minutes more to mix the flavours. Garnish with the fresh herbs. Better served warm, so let the curry rest for at least 10 minutes before serving. Even better often the next day.

Garam Masala

1 Tbs Coriander Seeds

1 tsp Cumin Seeds

1 tsp Whole Cloves

1/2 tsp Black Peppercorns

1/2 tsp Cardamon Seeds

1 Cinnamon stick

3 Bay Leaves

Preheat a heavy-bottomed pan on medium-low and  add all the spices. Toast for 3-5 minutes until the spices darken a shade and start to give off a fragrant aroma. Let cool completely (otherwise they will clump when ground) and grind in a clean coffee grinder.