This is one of my original curry recipes and one that I've cooked again and again for years! It's what I would class as one of my gong-fu meals. gong-fu basically translates as skill through hard work or practice. I feel it's important to have a repertoire of at least 5 healthy gong-fu meals where you can shop for the ingredients off by heart and cook quickly and effortlessly. These meals then weave into your lifestyle making sure you regularly eat well.
Add any veg you like to this curry but I prefer cauliflower and mushrooms. If you are following a plant based diet just leave the yogurt and cream. The recipe should serve 4 and not take much longer than 1 hour from start to finish.
Massala Mix Ingredients
1 tsp cumin powder/jeera
1 heaped tsp garam masala
1 heaped tsp coriander powder
½ tsp turmeric
½ tsp chili powder
½ tsp salt
2-3 handfuls of mushrooms
1 tsp Cumin seeds
4 cardamon pods
1 cinnamon stick
2 bay leaves
1 large onions, finely chopped
1 chilli chopped
3 cloves of garlic, finely chopped
1 inch piece of ginger, grated
1 tsp coconut oil
1 tin of chopped tomatoes
1 Heaped tbsp of tomato puree
4 heaped tbsp of natural yoghurt
75 ml single cream
handful of fresh coriander, chopped
Pack of eight Chapattis
Preheat the coconut oil in large saucepan. Add cumin seeds, cardaomon pods and cloves until they begin to sizzle. Then add the chopped onions. five minutes later add the chili, ginger and garlic.
Add the cauliflower and mushrooms, gently fry until the begins to brown.
In a separate pot combine the massala ingredients and then poor this mix into the pan mixing in with the veg.
Add the chopped tomatoes, tomato puree and yoghurt with the bay leaves and cinnamon stick. Then pour in 100ml of water. stir and leave to gently simmer until the cauliflower has softened a little. This usually takes 20 mins or so. Finally just before serving add the cream
Serve with chapatis and a sprinkle of coriander.