How to make a vegie curry in a hurry

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I’m all about curries at the moment.  I’m hoping for my first baby to arrive any day now and the hot (!) tip to hurrying a baby up is lots of curry.  Of course there is also nothing better in Winter than the sort of curry that makes your nose run and your eyes water so that you forget about how cold it is outside.  Even better is a Keralan curry with its tropical fruits and taste of summer that can make you forget the season.  

Curry

Kerala is tucked away in the South of India and has a really distinctive cuisine which makes the most of India’s beautiful vegetables and fruits alongside ingredients like coconut milk which you would never come across in the North of India.  I gorged myself on this sort of food during my travels in Kerala and eating a Keralan style curry brings back happy memories of sunny skies, lovely people and great food.  

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Cooking the cauliflower on the griddle pan gives it a nice smoky flavour

Wanting curry in a hurry  I came across this recipe from Jamie Oliver’s 15 minute meals.  Of course it takes longer than 15 minutes to make but it’s still pretty quick and I’ve tweaked it to add some different ingredients and to make it a bit more fiery.  I understand Jamie’s books have to appeal to as many people as possible but there’s no point in a curry with hardly any spice.  Especially if you are trying to hurry a baby along! 

Vegie curry in a hurry
A Keralan vegie curry that is super quick to make
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2769 calories
482 g
0 g
70 g
79 g
41 g
2048 g
221 g
88 g
0 g
22 g
Nutrition Facts
Serving Size
2048g
Amount Per Serving
Calories 2769
Calories from Fat 589
% Daily Value *
Total Fat 70g
108%
Saturated Fat 41g
204%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 13g
Cholesterol 0mg
0%
Sodium 221mg
9%
Total Carbohydrates 482g
161%
Dietary Fiber 59g
238%
Sugars 88g
Protein 79g
Vitamin A
113%
Vitamin C
991%
Calcium
60%
Iron
163%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cauliflower
  2. 2 tsp vegie oil oil
  3. 1 tsp mustard seeds
  4. 1tsp fennel seeds
  5. 2 tsps turmeric
  6. 1 small handful dried curry leaves
  7. 1 thumb-sized piece of ginger
  8. 2 cloves of garlic
  9. 6 spring onions
  10. 2 fresh red chilli
  11. 1 bunch fresh coriander
  12. 2 tomatoes
  13. 1 x 400 g tin of light coconut milk
  14. 1 x 400 g tin of chickpeas
  15. 1/2 pineapple (or 1 tin of canned pineapple)
  16. 1 lime
Rice
  1. 300g wholegrain rice
  2. 10 cloves
  3. 1/2 lime
  4. To serve
  5. 200g natural yoghurt
  6. 1/2 lime
  7. Handful of mint
Instructions
  1. 1. Heat a griddle pan until smoking hot. Remove the outer leaves from the cauliflower, then slice it into small pieces and put it on the griddle pan, turning when lightly charred
  2. 2. Bring 600ml of water to the boil then add the rice, cloves, lime half and a pinch of salt in. Cover with a lid and cook for 15 mins or until most of the water has been absorbed and the rice is soft to cook.
  3. 3. Heat the oil in a large pan over a medium heat. Stir in the mustard and fennel seeds, turmeric and curry leaves.
  4. 4. Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in a food processor until fine, then stir into the large pan. You can finely chop this instead if you don't have a food processor but it will take longer.
  5. 5. Roughly chop and add the tomatoes, pour in the coconut milk, add the drained chickpeas and pineapple chunks.
  6. 6. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil. Cook for around 10 minutes or until the sauce starts to thicken. Season with salt and pepper.
  7. 7. Tear over the coriander leaves and serve.
  8. 8. Tear up the mint and stir it into the yoghurt along with a squeeze of lime juice and some salt and pepper. Serve this as an accompaniment to the curry and rice.
Adapted from Jamie Oliver's 15 minute meals
beta
calories
2769
fat
70g
protein
79g
carbs
482g
more
Adapted from Jamie Oliver's 15 minute meals
Gourmet Chick http://www.gourmet-chick.com/

4 comments

  1. Yum! I agree with you, no point making a curry if it ain’t going to be at least a LITTLE bit spicy!

  2. Andi – Trust me it was

    Libby – Bring on the chillis!

  3. love currys…and this one looks so tasty, hmm…

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