So, Jaimie is now working. Working hard for the money. So dinners aren't as leisurely as they once were, and a lot more 'grabbed between the two screens'. If you're interested he's been working on this little wonder.
But I still want to make sure we're eating proper like, even if it's quick.
So this is a little root vegetable curry that I knocked up. Can also be enjoyed without 3 computer screens.
2 onions
ginger about a thumb sized piece
3 garlic cloves
750g root veg - I used what we had in the veg box, so parsnip, cauliflower, carrot and potato
6 cardamon pods
2 tsp cumin seeds
3 tsp coriander seeds
2 tsp ground turmeric
1/2 tsp chilli powder
500ml veg or chicken sock
single cream
Peel and chop the onions into hunks and blitz in a food processor until you get a rough mince. This is thoroughly satisfying. Peel and grate the ginger and peel and finely slice the garlic cloves. Also, peel and roughly chop the roots into chunks.
Now the spices, remove the black seed from inside the cardamon pods and grind them up along with the cumin and coriander seeds.
Heat the oil in a large pan and soften the onions, so they don't go brown. Add the ginger and garlic and after a few minutes add the ground spices along with the turmeric and chilli powder. It looks awesome:
Cook this through until you can smell the waft of the spices then add all the chopped veg. Add 500ml of chick or veg stock and partially cover with a lid and leave to simmer gentle for about half an hour. Carefully stir in the cream but don't let it boil or it'll curdle. Check if it needs a little more of anything. And serve with basmati rice, all fluffy like, and some nan bread.
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