Monday, January 14, 2013

Jamie Oliver's 15 Minute Meals Keralan Veggie Curry with Poppadoms, Rice & Minty Yoghurt

Today is day 2 of the Jamie Oliver challenge.

I was really tired after work today so I was looking forward to not having to spend a lot of time in the kitchen and instead more time putting my feet up and relaxing. This recipe however, took me more than 15 minutes to make and there was a quite a bit of work involved. I felt even more exhausted after cooking tonight's dinner but, I have to say that the work was all worth it since this curry tastes absolutely sensational. Hubby didn't even notice there was no meat in it! I'll definitely be making this again.

Recipe from Jamie's 15 Minute Meals, page 228

Serves 4, 725 Calories


½ a cauliflower
2 tablespoon grapeseed oil
1 heaped teaspoon black mustard seeds
1 heaped teaspoon fenugreek seeds
1 heaped teaspoon tumeric
1 small handful of dried curry leaves
1 thumb-sized piece of ginger
2 cloves of garlic
6 spring onions
1 fresh red chilli
1 large bunch of fresh coriander
2 ripe tomatoes
1x 400g tin of light coconut milk
1x 400g tin of chickpeas
1 x 225g tin of pineapple chunks in juice
1 lemon

1 mug (300g) of 10-minute wholegrain or basmati rice
10 cloves
½ a lemon

To serve
4 uncooked poppadoms
½ a bunch of fresh mint
3 tablespoon fat-free natural yoghurt
½ a lemon

* Ingredients out *Kettle boiled *Griddle pan, high heat *Medium lidded pan, medium heat *Large casserole pan, low heat * Food processor (bowl blade)


Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred. Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on. Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.

Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan. Roughly chop and add the tomatoes. Pour the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.

Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up. Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper. Squeeze the juice of the remaining lemon into the curry and season to taste. Tear over the coriander leaves and serve with the rice and poppadoms.

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