Goan, Goan, Goan – it’s re­ally de­li­cious

An­drew Maxwell of the Tante Maries School of Cook­ery

Buckinghamshire Advertiser - - FOOD AND DRINK -

DON’T be put off by the num­ber of in­gre­di­ents in this dish as they are mostly spices and it is a re­ally sim­ple recipe, but to­tally de­li­cious.

If you want to learn more about In­dian cook­ery, our one-day ‘In­dian Feast’ course is just for you. Dates and fees are on the Life­style cour­ses sec­tion of our web­site.

If you want more in­for­ma­tion about our cour­ses, or about The Restau­rant at Tante Marie, just take a look at our web­site. And The Restau­rant at Tante Marie is now of­fer­ing its Sun­day Roast menu, from 12.30pm un­til 4.30pm.

Goan Veg­etable Curry

In­gre­di­ents 200g sweet potato or but­ter­nut squash 200g cau­li­flower 200g green beans 200g spinach 50g but­ter or ghee 1 onion, sliced 5 cloves gar­lic, crushed 25g gin­ger, finely grated 400g pas­sata 1 tsp chilli pow­der ½ tsp ground co­rian­der ½ tsp ground cumin ¼ tsp ground turmeric ½ tsp Garam masala 1 tsp dessi­cated co­conut 1 ½ tsp salt 25g cashew nuts ½ tsp sugar 75ml nat­u­ral yo­ghurt 4 tbsp dou­ble cream Hand­ful of chopped fresh co­rian­der

Method Chop all of the veg­eta­bles into rough pieces around 5cm. Blanch and re­fresh each veg­etable in boil­ing salted wa­ter to just soften. For the sauce; heat the but­ter or ghee over a medium heat, add the onion and fry un­til soft and golden. Stir in the gar­lic and gin­ger and fry for just a minute. Stir in the pas­sata and sim­mer for 5 min­utes. Add all the spices, co­conut, salt,

100ml wa­ter, sim­mer 10 min­utes. Blend to­gether the cashew nuts with 2 tbsp of wa­ter. Stir this into the sauce, fol­lowed by the sweet potato or squash, the cau­li­flower and the green beans. Sim­mer for 10 min­utes or un­til the veg­eta­bles are cooked through. Stir in the sugar, spinach, yo­ghurt and cream. Gar­nish with co­rian­der and serve with bas­mati rice.

En­joy the fresh flavours and co­conut, and pre­tend you are in Goa

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