Thursday, 21 February 2013

WELL GOOD Sweet Potato & Aubergine Curry :-)

Make this the day before your dinner party & it will be EVEN better!! Or knock it out in 40 mins no probs!!

 Sweet Potato and Aubergine Korma
Muddle up in either a pestle and mortar or one of those weird Jamie Oliver plastic things with a ceramic ball in... the following spices;
2 tsp of coriander seeds
4 x cardamon pods
1 x birds eye chilli
2 x tsp of ground ginger
Then gently heat on a medium heat until they smell really fragrant- make sure not to burn them.
Then Add;
2x inches of fresh ginger finely sliced /crushed and mushed
3 x garlic coves
1 x white onion
Lightly fry off in oil for a few minutes then add 1 x tin of coconut milk and add your chunks of sweet potato-peeled and cubed into 2cm x 2cm pieces and the same for the aubergine.
Add 1 x pint of Vegetable Stock
1 x cup of dried green lentils
20g of crushed almonds
1 x tsp of sugar
Fresh Coriander
(Frozen peas- add in 2 mins before serving)
Big dollop of Creme Fraiche to serve.

Take it off the hob and let it cook for 30 mins in a hot oven on about 200.

Before serving add a big dollop of creme fraiche and fresh coriander

Mushroom & Coriander Rice
For the mushroom and coriander rice, rehydrate the porcini mushrooms in a bowl of warm water, drain and finely chop and add to your cooked rice, add a glug of oil and chopped coriander, add a bit of salt for flavour and mix it all up and you're ready to go. (I'm in love with this)

Don't be put off by the's tastes well good :-)

As a last thought we added frozen peas...a great addition.



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