I have really been trying to reduce the amount of unnecessary oils I have been eating lately which means that I have switched from frying garlic, onion etc in oil to frying it in water. In the beginning I was skeptical as I was worried it would lose some flavour but after playing around with the amount of water I was using I think that I have found the perfect balance. Just heat the pan up pretty hot then add your ingredients and 1 tbsp of water and watch it cook down as it did with oil.
Tonight I felt like making a curry from scratch, frying my own spices down and creating my own curry paste. I will admit I have never done this for a Indian curry and I was nervous to try it out without using oil but I gave it a go and really enjoyed the curry.
Cauliflower and Potato Curry
- 1 tbsp water for frying
- 1 onion, diced
- 4 cloves of garlic, diced
- 6cm piece of ginger, peeled and diced
- 2 tsps mustard seeds
- 2 tsps cumin seeds
- 1 can diced tin tomatoes
- 6 curry leaves
- 2 tsps ground coriander
- 2 tsps ground cumin
- 2 tsps ground tumeric
- 1 tsp cayenne pepper
- 1 kg starchy white potatoes, peeled and diced
- 1 large red chilli, sliced
- 1 large cauliflower , diced
- Light coconut cream
- 2 cups rice
- vegan naan bread
- Heat a large pan over medium, toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant then transfer to a bowl.
- Leave the large pan on the heat and add 2 tbsp water, diced garlic, sliced chilli, diced ginger and diced onion stirring constantly for 5 minutes or until soft.
- Once the vegetables are soft add the toasted seeds, dry spices and curry leaves to the mixture and stir ensuring all vegetables are evenly coated.
- Add the tinned tomato, potato and water bring to a simmer over a low heat, cover with a lid and continue to simmer for 10 minutes.
- Add the cauliflower and cook for another 10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
- Meanwhile cook rice according to rice cooker or rice package instructions.
- Serve curry immediately onto op rice with a dash of coconut cream, sliced chilli, parsley and naan bread.
Well there you have it my own curry made without the need for store bought curry paste, I am pretty proud of this baby.
Do you make curries with dry spices?
Do you have a curry recipe I should try?