Goan, Goan, Goan – it’s really delicious
Andrew Maxwell of the Tante Maries School of Cookery
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