Andrea's Organic Vegibox Curry made with Nicki's chucked out spices 17 March 2007!

Serves 2 plenty for the freezer.Oil, 2 tablespoonsOnions, 2 largeMustard seedsCurry powder, 4 heaped teaspoon fullsGarlic, 3 large clovesVegetables - whatever is handy (see below for what we used today).Tin of chopped tomatoesGood squeeze of tomato pureeSwiss Vegetable Bouillon (instead of salt)Cook oil until hot, add 2 teasponfuls of mustard seeds and 2 large onions. Cook onions until soft then add spices and 3 cloves of chopped garlic.(If you have cardomon seeds, star anise and cloves, these can be added at this stage. This will make the curry aromatic ... and very yummy. The whole spices should be removed at the end of cooking, because there is nothing worse than crunching into a cardomon seed. Count what you put in so you know what you need to take out. I would recommend, for a curry of this size, 2 x star anise, 6 cardomon, 4 cloves and 4 peppercorns.)Cook out spices and add water when it dries. Make sure you don't burn the spices. Keep cooking until spices lose that raw smell. Then add whatever vegetables you want to.Today we used:potatoes, 4, cubedparsnip, 2, large, cubedcarrot, 1, large, cubedmushrooms, 12, quarteredpurple sprout broccolli, bag of, chopped so that stalks are about the same size.Stagger the cooking of vegetables. Start with the hardest vegetable and cook it until it is the same consistency as the next hardest vegetable. Eg. cook potatoe until they resemble the consistency of a parsnip, add parsnip, and cook until it resembles consistency of brocolli. THE TRICK IS TO KEEP TESTING! Add more water if it begins to dry out.Remember to use lots of different colours of vegetables. Each colour has a different mineral/vitamin.Add tin of tomatoes and a squirt of tomatoe puree for RED!You can also add all sorts of pulses (chick peas, kidney beans, adzuki beans ... whatever.) Make sure they have been pre-soaked (or are in cans) before you add them in at the vegetable stage.Add water if you want it the sauce to be thinner.Add 3 heaped teaspoons of Bouillon, instead of salt. Taste to check you have added enough!Serve in a big bowl with a blob of Greek Yoghurt, or Tzatziki like we did!Enjoy with Su and Helene!Bye bye now - back to get the kids from school.xxx
Posted by Su at 06:06 19 March 2007