rizzle the mixture over the potato salad and stir in lightly
he oil and saute the curry leaves and dried red chillies
ill golden brown.
Add curry leaves, cloves, cardamoms, cinnamon.
pierce the skin of each potato in a couple of places
b>curry, heat oil in a large saucepan on medium. Cook sweet potato
Preheat oven to 400\u00b0F. Toss sweet potato in a baking pan with half the oil. Bake 20-30 mins, until tender.
Meanwhile, for the curry, heat remaining olive oil in a large saucepan. Saute pepper, onion and garlic 4-5 mins, until tender. Stir in curry paste and cook 1 min. Stir in tomatoes, beans and vegetable stock. Bring to a boil. Reduce heat to low and simmer, partially covered, 20 mins. Add sweet potato and spinach. Season to taste and serve with rice and tzatziki sauce.
ow spicy you want the curry). Heat over high heat until
econds.
5. Add curry powder and stir another 10
tarting to brown. Add the curry paste and cook, stirring for
Heat vegetable oil and fry sliced onions and garlic for about 3 minutes. Add diced beef, fry for about 5 minutes and add stock.
Add champignons, coconut milk, heat until boiling and add curry powder. Stir well, until curry powder dissolved.
Add fish sauce to taste, salt and black pepper to taste. Add sliced chili pepper to taste.
Simmer for about 2,5 hours until beef is tender, add pickled onions.
Serve with Naan, dried fried onions, white rice and Mango Chutney.
Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.
Oil a large frying pan and place over medium heat. Cook curry paste until fragrant. Add steak and cinnamon. Cook until steak is browned all over. Set aside.
Add more oil to pan. Cook onion and sweet potato until onion is translucent. Return beef to pan along with coconut milk and 1/2 cup water. Bring to a boil then reduce heat and simmer for 45 mins, or until meat is tender. Serve.
ight golden colour.
Add curry leaves, cardamoms, cloves, cinnamon stick
ncooked rice.
For the potato curry: Heat the 3 tablespoons of
oft. Add the chilies and curry paste and cook, stirring, until
he chilli pepper (if using), curry powder, turmeric, coriander. Coat the
al has changed color, add curry leaves, red chili and ginger
salt and 3 T curry powder.
Mash 5 T
Combine onion, lemongrass, garlic, chili pepper, curry powder, 5 spice, fish paste and 2 tbsp water in a food processor. Pulse to form a smooth paste.
Heat oil in a large, heavy-bottomed saucepan on high heat. Cook paste 4-5 mins, stirring until fragrant. Add chicken and brown 3-4 mins. Stir in potato, curry leaves and 1 3/4 cups water. Bring to a boil. Reduce heat to low. Simmer, covered, 20-25 mins, until potatoes are tender.
Stir in coconut cream and sugar. Simmer for a further 10 mins. Serve with roti flatbreads.
ust cover the aubergine and potato cubes. Squeeze in lemon juice