As I found out, this is another great pantry cleaner – take some odds and ends, vegetably speaking, dress up some coconut milk and you have a great curry. I had some potatoes that were sprouting; sweet potatoes, all twisty and runt-like to begin with that steadily shrivelled with each passing day; a portion of the cauliflower that I had used the greater part of in the gravy drain and some beans.
Now, all I needed was some carrot to give it a bit of colour but seeing as some had gone to pot in my fridge last week, I denied myself any in penance this week! As I debated using the sweet potatoes, Musical’s Thai Curry came back to me – I had wondered about the combination with coconut milk, so this was the perfect occasion to try it. It’s an unusual taste – sweet, sour and mellow all at once. The gravy itself is like silk. And Bee has posted another dish with some of the same ingredients today.
This recipe is adapted from Sanjeev Kapoor’s Khazana of Indian Recipes. This is another entry of mine for the Grindless Gravies event.
Potatoes, peeled, diced into 1-inch cubes: 3 small
French beans, cut into 1-inch pieces: 12-15
Cauliflower: ¼ of a flower
Sweet potatoes, peeled, diced: 1 cup
Shelled green peas: ½ cup
Coconut milk: 200 ml (mine came out of a pack)
Tamarind pulp: 2 tbspn (about three dry strips soaked in half a cup of water)
Red chilli powder: ½-1 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tbspn
Turmeric: ½-1 tspn
Ginger-garlic paste: 1 tbspn
Salt: To taste
Oil: 1 tsp
Mustard seed: 1 tsp
Split, hulled black gram/urad dal: 1 tsp
Curry leaves: 8-10
Dried red chillies: 2
You will need thin coconut milk to cook the veggies – I diluted about a third of the coconut milk with 1-1/2 cups of water.
In a pressure cooker, or a pan, boil vegetables with salt, tamarind extract and thin coconut milk till ¾ done. (In a pressure cooker, this took about three minutes before the weight needs to be put on.)
As that’s cooking, mix the ginger-garlic paste with the cumin, coriander and red chilli powder.
Now, add this to the vegetables and cook for ten minutes. (In a pressure cooker, this could take about 2-3 whistles. Let the pressure drop on its own before you open the cooker.)
Heat the oil, pop the mustard, black gram and the red chillies. Add curry leaves and add this to the curry.
Now add the thick coconut milk and simmer for two or three minutes. You can eat it on its own or with some rice.
Hope you've all put your thinking caps on for Grindless Gravies. The deadline is December 22, that's a whole month more!
Grindless Gravies Coconut milk Mixed Vegetables Vegetarian Vegan Gluten-free