Tag: curry

Categories
Mains Recipes

Roasted Winter Veg Curry

For this dish, which is suitable for both vegetarians and vegans, I’ve given a selection of seasonal squash and root veg a long, slow roast in the oven before coating it in a thick curry sauce. The roasting makes the veg soft, sweet and just a little caramelised around the edges.

We’ve just been experiencing our first few snow showers of the winter here, so all that deliciousness and comforting heat has turned out to be very timely!

Servings

4 adult portions.

Timings

1 hr to roast the winter veg, during which time the rest of the dish is prepared.

You Will Need:

  • 1/2 a butternut squash
  • 2 medium sweet potatoes
  • 2 medium parsnips
  • 3 – 4 medium carrots
  • Oil
  • 1 garlic clove
  • 3cm piece of root ginger
  • 1 onion
  • 2 tbsp curry powder
  • 2 celery sticks
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 5 – 6 chestnut mushrooms
  • 1 400ml tin coconut milk
  • 1 400g tin chopped tomatoes
  • 4 – 5 leaves of cavalo nero
  • A handful of unsalted cashew nuts

Method

  1. Switch a fan oven on to 180C.
  2. Peel and roughly chop the squash, sweet potatoes, carrots and parsnips into chunks. Spread them out in a roasting dish and drizzle with oil. Place the dish in the hot oven for about an hour. Check on them every so often just to check they’re not burning, and give them a scatter with a spatula so they get evenly roasted.
  3. Meanwhile, crush the garlic and finely chop the ginger. Put both in a wok with some oil and heat. When the pan is sizzling, add in the onion, celery, mushrooms and peppers, all chopped. Sprinkle over the curry powder and toss with a spatula so all the veg is coated in a mix of the spices and oil.
  4. When the veg has softened, empty in the coconut milk and tomatoes. Give it all a good stir to mix and bring to a bubble, before turning down to a simmer. Let it slowly reduce to make a thick, spicy sauce.
  5. Shred the cavalo nero and wilt in for about 10 mins.
  6. When the tray of veg has finished roasting, take it from the oven and scrape all the lovely contents into the wok. Give it all a stir again, so that the veg chunks get coated in the thick curry sauce.
  7. Chuck in the cashews and mix, a few mins before serving. It should resemble my main photo at the top of the post.
  8. Serve up with rice on the side – see below.

Customise It!

Lots of scope here – substitute other root veg like potatoes or celeriac, or other types of squash, and vary the proportions between them if you wish, as long as you have 1 large roasting pan’s worth of it all.

Use your own favourite spice combo if you wish – I used the ready mixed blend I brought back from the Souq Waqif in Doha, which I really like. Why not chuck in a few nigella seeds? Play around and have fun!

No cavalo nero? Try other greens like spinach or chard.

Time to treat you to my most streamed song of 2024, as confirmed by Spotify Unwrapped, which landed this week. I first came across this indie band while on my travels to Australia earlier this year. They make a terrific sound and, I’m sure you’ll agree, this really is a very good track. Enjoy These New South Whales with Changes.

Categories
Blog Food

Hello Singapore

I’m off on my travels again, and hoping to post about some excellent world cuisine over the next little while. First stop is the city state of Singapore, home of the Merlion I snapped in my main photo above.

After a 13 hour flight from London, my wife and I were hungry and ready to explore the local neighbourhood where our hotel is located, in the city’s district known as Little India. It is so-called because, since the 19th century, workers and their families travelling here from India have made this district their home.

Consequently, a walk around the local streets is an experience to behold. They teem with garish gold jewellery shops and the lingering scent of incense. There are spangly market stalls packed with colourful saris and dress shirts, at which industrious tailors sit by their sewing machines, ready to customise a garment to your precise fit.

The lanes are sided by canopies and known as five-foot ways. Originally designed to afford residents fresh air with shade from the hot sun, they now provide alfresco seating for hungry diners at the many restaurants and food stalls selling authentic Indian food.

We settled at a corner establishment and ordered the selection below: chicken and vegetable birianis, which came with a raita and selection of dipping sauces.

The side of vegetable samosas was unlike any I have had before. I am used to a filling wrapped up in a deep fried, triangular parcel of filo pastry, but these were pear-shaped, in a crispy pastry that had the sweet, coconut flavour of peshwari naan bread.

It was authentic, no-nonsense fare, cooked and served with cheer (check out these guys, and their cool t-shirts, below).

I’ve read that this is generally an expensive city, but this food came at reasonable prices (less than S$20 per head, which is about £10/US$20, and that included the Tiger beers).

There’ll be more to come from Singapore, so watch this space. If anyone wishes to send me recommendations on local places to eat, or food to try, please post in the comments below.

I’m keeping the Indian vibe going with this track from Monsoon added to the ADK Playlist: Ever So Lonely.

Categories
Mains Recipes

Kale & Puy Lentil Curry

Here’s a medium curry that is both vegetarian and vegan. While the base comprises a number of fresh vegetables and spices, the undoubted stars of the show are two particularly healthy ingredients.

Kale grows in our garden and seems to keep on producing new crops as the seasons progress. It is a source of fibre, calcium, vitamins and antioxidants, which help us stay well by removing toxins from the body.

Lentils are a good source of protein for anyone following a meat- or dairy-free diet. Puy Lentils are the variety that pack the most protein per calorie.

Servings

A meal for 4.

Timings

25 mins to prepare and cook.

You Will Need

  • a little oil
  • 1 onion
  • 1 garlic clove, crushed
  • half a red chilli
  • 2 cm piece of root ginger
  • 2 – 3 mushrooms
  • 2 tbsp curry powder (I’m still using my Qatari Spices)
  • 8 – 10 tomatoes (I used fresh as we have lots growing in the garden)
  • 1 400g can of coconut milk
  • 8 leaves of kale
  • 60g Puy lentils
  • a handful of nigella seeds
  • 6 – 7 cardamom pods
  • 1 tbsp garam masala
  • basmati rice

Method

  1. Heat the oil in a wok, and add the crushed garlic. Chop the onions, chilli, ginger and mushrooms and add to the wok. Chuck in the curry powder and give it all a stir.
  2. Let it sizzle for a few minutes, then quarter the tomatoes and add in. Let them squash down in the heat, then add the coconut milk.
  3. Fill the empty coconut milk can with water and pour in to the wok. Chop the kale leaves into 3 or 4 strips, and add in with the lentils. Check the liquid level at this stage, and top up with more water if necessary – there should be just enough liquid to cover the veg. It will reduce down to a creamy consistency as the kale and lentils cook.
  4. After about 10 mins, add in the nigella seeds, cardamom pods and garam masala, giving it all another stir.
  5. After another 10 mins, spoon out a lentil to check it is cooked. You should just be able to bite through without it becoming too soft or mushy.
  6. Switch off and serve with steamed or boiled basmati rice.

Customise It!

It’s a vegetable curry, so add in whatever veg you have to hand or like to use. Peppers, cauliflower, broccoli, carrots – all will go well.

I’m going to be off on my travels again soon, this time exploring Scotland. More of this in upcoming posts, but for now I’ve been getting in the mood and listening to some great tracks from Scottish bands. Here’s one of the best, Glasgow’s Franz Ferdinand with Do You Want To.

Categories
Mains Recipes

Sweet Roasted Veg in Qatari Spices

This week I’ve had fun using the Qatari Spices mix I brought back from the Souq Waqif in Doha, which I visited on my travels there in November. For this recipe, however, you can use any good mix of curry powder.

By way of background, I visited Doha in November and enjoyed the football and party atmosphere of the World Cup. It was quite some experience, with people from 32 nations all over the globe rubbing shoulders together in one city, in friendship and harmony.

In a previous blogpost, I explained the bewildering range of spices I came across on sale at Doha’s old traditional market, the Souq Waqif. The mix I chose is a blend of 9 different spices, including red chilli, cumin, cardamom, ginger, turmeric and coriander, all ground into a beautiful yellow/orange powder. See my photo below, taken at the Souq.

In this dish, I decided to make a paste and combine it with seasonal vegetables that become sweeter when roasted, namely butternut squash, parsnip and green pepper.

Normally I would like to retain control over the individual spices I am using. However, when you have a good quality ready made blend put together by an expert that knows their spice combinations, it provides a basis for a reliably good meal, and is also a time saver.

Servings

This will make 4 servings.

Timings

25 – 30 mins to roast the veg, and then 10 mins to combine in the sauce. The rest you can do while the veg are in the oven.

You Will Need

  • a large roasting tray’s worth of chopped and deseeded butternut squash, chopped parsnip and chopped green pepper, spread out on one shallow layer and coated in 1tbsp oil
  • 1 tbsp oil for the wok
  • 2 – 3 tsp of Qatari Spices mix, or other curry powder
  • 1 onion
  • 1 garlic clove, crushed
  • a 5cm piece of root ginger, peeled and finely chopped
  • 1 400g can of chopped tomatoes
  • 1 400ml can of coconut milk
  • any other veg you have to hand for using up – I threw in a half-can of sweet corn, chopped scallions and some button mushrooms
  • boiled basmati rice for 4 people – for me this means around 200g

Method

  1. Heat the oven to 180C and put in the roasting tray with the veg for around 25 – 30 mins.
  2. Put the oil in a wok. When hot, add in the onion, garlic and ginger.
  3. After a minute, add in the spice mix, with a few drops of the tomatoes and the coconut milk. Stir it around in the wok to make a lovely spicy paste.
  4. If you are using button mushrooms like me, add them at this stage and let them sizzle for a minute or two.
  5. Pour in the rest of the tomatoes and coconut milk and stir. Turn up the heat so that it thickens and reduces.
  6. While the sauce is maturing, put the rice in a saucepan with boiling water and simmer for 10 mins or so, until the grains are just soft enough to bite through.
  7. When the veg is roasted, tip it all in to the wok, and stir so that it gets coated in the thick sauce.
  8. Drain the rice, and divide between 4 plates. Serve a few spoonfuls of the spicy veg curry alongside. See my main photo at the top of this post.

Customise it

The core ingredients are the sweet roast veg, and the spicy tomato/coconut curry sauce. As I’ve indicated, you can add in any other veg you have to hand and wish to use up – it all helps make your curry unique. You could also swap the rice for a pillau, home-made or ready-made, or some Naan or flatbread. Flat breads were especially popular in Qatar.

For the next track on our ADK Spotify Playlist, I’ve chosen another of the great new bands that are coming through just now. They’ve been deservedly lauded recently at the Grammys and the Brits. Here’s the Isle of Wight’s own Wet Leg, with Chaise Longue.

Categories
Mains Recipes

Root Veg Curry

Continuing the recent theme of cooking with autumn vegetables, this dish brings together a variety of seasonal root veg in a subtle yet spicy curry that is suitable for both vegetarians and vegans. My meal, shown in the photo, used celeriac, mooli (or white radish), kohl rabi, carrot and parsnip, though other veg are available!

Servings

This will make enough to serve four.

Timings

10 mins to peel and chop the root veg, and 30 mins to roast. The rest of the prep can be done while the veg is roasting. Allow 10 mins more to combine and finalise.

You Will Need

  • a baking tray full of root vegetables, peeled and chopped into chunks. I used celeriac, mooli (white radish), kohl rabi, carrot and parsnip
  • oil to drizzle
  • 1 medium onion
  • 1 garlic clove, crushed
  • 1 fresh chilli, or 1 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp nigella seeds
  • 500g passata
  • bunch of fresh coriander
  • 400ml can of coconut milk
  • rice to serve

Method

  1. Drizzle oil over the tray of chunked root veg and roast in the oven at 180C for 30 mins.
  2. While the veg is roasting, heat some oil in a saucepan and toss in the garlic and spices until sizzling. Then add in the onion.
  3. After a few minutes, add in the passata, Hold the bunch of coriander over the pan and, with scissors, cut in a generous amount.
  4. Let the passata and coriander cook for a few minutes.
  5. Add in the coconut milk and stir to combine. Cook for a further 5 – 10 mins. It will reduce slightly to give a thick, spicy sauce.
  6. When the root veg is roasted, scrape it into the saucepan and stir in.
  7. Serve with boiled rice.

Customise it!

Lots of scope to vary the veg. Butternut and other squash will work well in the roasting tray, also some chestnut mushrooms or peppers. Adjust the strength of the chilli and spices to suit your taste.

For musical choice, I have gone for a favourite track of mine, which also serves as an homage to the good people at our local community farm who harvest these lovely root vegetables from the soil – Can You Dig It by The Mock Turtles.

Categories
Mains Recipes

Thai Green Curry with Jasmine Rice

Today I’m pleased to announce we have our first guest post on A Different Kitchen! It is by my son Jonny, a talented, fast-up-and-coming young cook. If you’re finding that work makes you too busy to prepare tasty and healthy meals, try Jonny’s suggestion below.

Hi. My featured meal is a Thai Green Curry with Jasmine Rice. I like this meal because it is fun to make, healthy and tasty, with a spicy kick. It also reminds me of when I ate it in Bangkok on my 22nd birthday.

I cook for myself, alongside having a busy full-time job. Quite often this means I have to spend time researching and preparing reports and presentations at short notice, with tight deadlines. It would be easy for me to fall back on convenience meals from the freezer and microwave, but I try to avoid this. I don’t think they are as tasty or healthy as meals made from fresh meat and vegetables. I don’t mind using some ready-made ingredients, as this speeds me up (for example, the recipe below uses a jar of curry sauce that I like).

Cooking is also good fun and gives me a break from my work.

Servings

This will make enough for three main meals. I usually make enough in advance to give me a main meal each day for three days. This saves me preparation time on subsequent days.

Timings

20 mins to prepare.

You Will Need

  • 250g green beans
  • 1 red pepper
  • 100g garden peas
  • 1 chicken breast
  • 1 340g jar of Thai green curry sauce (I like Morrisons’ one, made with coconut, green chillies and lemongrass, but others are available)
  • Sprinkling of chilli flakes
  • 200g jasmine rice

Method

  1. Chop the chicken into chunks and fry in a wok, till they are turning nice and brown.
  2. Chuck in the green beans and the red pepper, chopped. Give it all a good stir.
  3. While it’s cooking, boil the kettle and add the water to the jasmine rice in a saucepan. Bring to the boil and simmer for about 10 – 12 mins.
  4. Add the jar of sauce to the wok and stir it in so it is all heated through. Sprinkle over the chilli flakes.
  5. Drain the rice and serve a third of it on a plate, along with a third of the curry.

Customise it!

You can add any other veg you like or have to hand. An onion would go well, or anything else green, like courgette or mange tout.

I serve this with a bottle of ice cold water! Earlier in the day I fill two thirds of a 2l plastic bottle with water and put it in the freezer till it’s frozen. Take it out of the freezer and it will slowly thaw, providing ice cold water all day. This helps me stay cool and hydrated in all the heat we’ve been having, and is a good accompaniment to the spicy curry.

Well done Jonny and thanks for sharing this delicious looking curry. Jon now has a repertoire of 10 recipes he’s mastered, each providing three days of main meals. All being well, he’ll share some more of these in future guest posts!

The author of a guest post gets to choose a favourite track of theirs for adding to the ADK Playlist. Jon’s choice is Electric Feel by MGMT.