WARNING!! THIS RECIPE DOES NOT HAVE ANY PICTURES!
Once again, I apologise for being away for a bit. In my defence, I’m having a lovely holiday in France with my partner and his parents. We are in this lovely house with an awesome kitchen. I cannot resist awesome kitchens. So I’ve been taking full advantage of it every evening and have been trying to produce meals using local produce/locally available produce every evening. The next few recipes will hopefully capture this. Of course, they tend to be cheese and butter heavy so not a very vegan-friendly territory.
One thing I’m very grateful for is the endless patience, encouragement and help I get from my partner and his parents (my partner’s mum especially) while I slowly try and work my way through this foreign kitchen and with not as many spices/ingredients as I’m used to in my own. The house came with a bazillion cook books including a whole “Donna Hay” series. For those who don’t know Donna Hay, she’s an Australian food stylist (http://en.wikipedia.org/wiki/Donna_Hay) and you can spend many hours just drooling over her magazines. I have to say, the magazines don’t just have a pretty face but the recipes work – just like that. It is very rare for me not to tinker with existing recipes. With Donna Hay recipes, one can (and I do most of the time) follow them like gospel.
“Hurry burry hot curry” – it was a silly phrase we called out as kids in India. I can’t say very many of us stopped to think what it meant. All we knew was that it rhymed and we thought that was hilarious and giggled a lot. Kids these days are a lot smarter than we used to be. Anyway, this curry was put together in a little bit of a hurry and is served hot. All the ingredients/spices I used were what I found in the house’s pantry. I served this curry pulao made with whole spices. Hope you like it. The next few recipes will have pictures – I promise.
Ingredients (serves 4 adults):
1 cup of puy lentils (little flat round green beans)
1/2 cup of haricot beans (large white beans)
1 eggplant, diced into cubes
1 medium sized potato, cut into cubes
a handful of green beans, broken into half
2 large tomatoes, chopped
1 and 1/2 medium onions, chopped
3 cloves of garlic, finely chopped
tablespoon of vegetable oil
2 teaspoon of garam masala (or mild/medium curry powder)
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 and 1/2 teaspoons of red chilli powder (or pimento)
salt to suit your taste
For the pulao:
2 ans 1/2 cups of Basmati rice
5 and 1/2 cups of water
3 bey leaves
1 teaspoon of ground cardomom
1/2 an onion, thinly sliced
1 tablespoon of vegetable oil
1. Follow this step before you start cooking the curry and rice. Place the puy lentils and haricot beans in a pot of water. Add a pinch of salt, a crushed clove of garlic and cook until the lentils/beans have turned soft. The haricot beans take a little longer to cook than the puy lentils so be patient. Puy lentils still hold their shape if you over cook them a little so dont’ worry. Once they are cooked, drain the water and set them aside.
2.Cook the potato in a separate pot and once the potato is soft, add the beans to the pot. Cook for a minute longer before taking the pot off the heat.
3. In a large pot, heat the vegetable oil and add the eggplant to it. Sauté until the eggplant is well cooked.
4. To the pot in step 3 above, add the chopped onions and sauté for a minute or 2 until the onions turn translucent.
5. Add the garlic to the pot and sauté until the raw smell of the garlic no longer lingers.
6. Add the cumin, coriander, chilli and salt to the pot and stir.
7. Add the chopped tomatoes to the pot and cook until the tomatoes have gone soft and pulpy and have formed a gravy.
8. Add the cooked beans, lentils and potato to the pot and bring to a boil.
9. Add the garam masala/curry powder and stir well.
10. Cook the rice while you are making the curry so they can both be served hot.
11. To make the rice, heat the oil in a large pot and add the bey leaves, cloves and cardamon to it.
12. Once the spices start to give out their lovely fragrance, add the onions and saute until light brown.
13. Then add the rice and saute until the edges of the rice grains start turning translucent.
14. Add water to the pot and mix well. Put a lid on the pot and turn the heat to a low setting. Cook for 10-15 minutes,
stirring occasionally (every 3-4 minutes say) to make sure the rice doesn’t stick to the bottom of the pan. Taste the rice
to make sure it is well cooked before taking it off the heat.
15. Serve while it is hot with the hot vegetable and lentil curry.