This recipe comes from India's 500 Best Recipes, a go-to in our house for Indian cravings. If you don't have all of the vegetables for this (or they aren't in season), you can always substitute a different hearty vegetable to keep the nutrient (and taste) level up.
Ingredients for the Curry:
- 1 tbsp oil
- 1/2 tsp black mustard seeds (I only had yellow so I used those instead.)
- 1/2 tsp cumin seeds (I only had ground cumin, so I dashed that into the mix.)
- 1 onion, thinly sliced
- 2 curry leaves (again - just a dash of ground curry instead - Seeing a trend here?)
- 1 fresh green chili, finely chopped
- 1" piece fresh root ginger, finely chopped
- 2 tbsp curry paste
- 1 small cauliflower, broken into florets
- 1 large carrot, thickly sliced
- 4 oz. green beans, cut into 1" lengths
- 1/4 tsp ground turmeric
- 1/4 tsp chili powder
- 1/2 tsp salt
- 2 tomatoes, finely chopped
- 1/2 C frozen peas, thawed
- 2/3 C vegetable stock
- curry leaves, to garnish
Directions for the Curry:
- Heat the oil in a large, heavy pan and fry the mustard seeds and cumin seeds for 2 minutes until they begin to sputter. If they are very lively, put a lid on the pan.
- Add the onion and the curry leaves and fry for 5 minutes.
- Add the chopped chili and fresh ginger and fry for 2 minutes. Stir in the curry paste, mix well and fry for 3-4 minutes.
- Add the cauliflower florets, sliced carrot and beans, and cook for 4-5 minutes. Add the turmeric, chili powder, salt and tomatoes and cook for 2-3 minutes.
- Finally add the thawed peas and cook for a further 2-3 minutes. Pour in the stock. Cover and simmer over a low heat for 10-15 minutes until all the vegetables are tender.
- Serve, garnished with curry leaves if you like.
Ingredients for the Pilau:
- 1-2 tbsp vegetable oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 large carrot, coarsely grated
- generous 1 C basmati rice, soaked for 20-30 minutes
- 1 tsp cumin seeds (or a couple dashes of ground cumin)
- 2 tsp ground coriander
- 2 tsp black mustard seeds
- 4 green cardamom pods
- scant 2 C vegetable stock
- 1 bay leaf
- 3/4 C unsalted walnuts and cashew nuts
- salt and ground black pepper
- fresh coriander (cilantro) sprigs, to garnish
Directions for the Pilau:
- Heat the oil in a karahi, wok or large pan. Fry the onion, garlic and carrot for 3-4 minutes. Drain the rice and add to the pan with the spices. Cook for 2 minutes, stirring to coat the grains in oil.
- Pour in the stock, stirring. Add the bay leaf and season well.
- Bring to boil, lower the heat, cover and simmer very gently for 10-12 minutes without stirring.
- Remove the pan from the heat without lifting the lid. Leave to stand for 5 minutes, then check the rice. If it is cooked, there will be small steam holes on the surface of the rice. Discard the bay leaf and the cardamom pods.
- Stir in the walnuts and cashew nuts and check the seasoning. Spoon on to a warmed platter, garnish with the fresh coriander (cilantro), and serve.
I apologize for not having any photos of this meal. Maybe this cute kitty that strolled up to my parked car window at the seawall will help you forgive me?