A Gujarati wedding curry

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Whenever I go to an Indian wedding I am most likely greeted by this colourful red maroony and yellow speckful curry. I have had it so many times but have never made it at home. Well..the perfect opportunity arose when I realised I wanted to make a kidney bean curry but didn’t have enough beans. So the crunchy sweetcorn kernels came into play!

In a traditional gujarati wedding, ginger and garlic is not used but you know how I love my garlic so I couldn’t resist! Hope you enjoy it! Great with some soft chapattis or naan bread

INGREDIENTS

1 tin of kidney beans in water
1 tin of sweetcorn no salt drained
1 onion pureéd
3 cloves garlic crushed
170g tomato passata
1 tbsp olive oil
¼ tsp of both mustard & cumin seeds
Pinch of asafoetida
⅓ tsp turmeric
1 tsp ground cumin & coriander powder
¾ tsp salt
2 tsp rajma masala
Pinch of sugar
handful of chopped fresh coriander
A little water if required

METHOD

• Heat the oil in a large saucepan with the asafoetida, mustard and cumin seeds. Once they start to pop sauté the onion and garlic until onion becomes translucent

• Stir in the tomato passata and add all the dry spices, salt and sugar.
Mix well and leave to cook on a low heat for a few minutes

• Pour in the kidney beans with it’s water plus the sweetcorn, stir well and simmer on a low heat covered for 10 minutes. Garnish with coriander to serve. I’ve stirred the coriander in to infuse the flavour!

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Organic green bean & potato curry

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I was lucky to get my hands on some organic green beans, so fresh and naturally sweet it really transformed this north Indian curry that I make often. I left the beans a little al dente to keep the goodness in. The onion gently flavours the beans and potato makes it that bit more satisfying. I love it on it’s own with a little natural yoghurt!

My little one also likes green beans as he is very fascinated with a programme called Mr Bloom’s nursery on a childrens’ tv channel here! Such a fantastic programme and really promotes eating vegetables. I often find him having raided my fridge, playing with all sorts of veg!

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INGREDIENTS

250g organic green beans trimmed sliced into thirds
2 small potatoes peeled and diced
1 small onion sliced crescent shape
1tbsp sunflower oil
1/4 mustard seeds
1/4 cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
2 tsp ground coriander & cumin powder
1/3 tsp garam masala
1/2 tsp salt or to taste
150ml water
100 ml tomato pureed passata
squeeze of lemon
handful of chopped coriander

METHOD

1. Heat oil in a medium non stick saucepan. Put in the mustard, cumin seeds and asafoetida, once seeds start to sizzle throw in the onion, beans and potato

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2. Put in the dry spices and seasoning, pour in the water and stir well. Bring to the boil and then on a low to medium flame cook and cover for 10 minutes, check and stir cook again for 5-10 minutes.

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3. Once beans and potatoes are tender, stir in the tomato passata, lemon and cover again to cook for a further 10 minutes. Top off with the chopped coriander and serve with rice or chapatis

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