This week I’m sharing a favourite recipe from my friend Tracy. She’s a dancer and one of the most inspiring women I know, remodelling her own home and designing and building her own garden.
5 tblspoons vegetable oil (I use 3)
2 tspns mustard seeds
1 tspn fenugreek (I used punchpooran – cumin, mustard, nigella, fenugreek and fennel seeds)
2 fresh green chillis (Original recipe was 3 but too hot for me!), finely chopped
1 handful curry leaves
3 large onions, peeled and chopped
1 tspn chilli powder
1 tspn turmeric
6 large tomatoes (or 1 tin/carton of tomatoes)
1 or 2 glasses of water
1 tin coconut milk
Heat the oil in a large pan. Add mustard seeds, fenugreek (or punchpooran) and chillis and stir for a couple of minutes.
Add curry leaves and onions and cook until they are light brown.
Add your vegetables, depending what you have in the fridge. You could try one large white potato, one large sweet potato, two large carrots, 150g green/french beans and a head of broccoli. Mushrooms work well with parsnips and butternut squash. You can use frozen veg too but be sure to adjust the additional water. (if I’m using frozen veg, I don’t add any water until it has all broken down with the tomatoes and I’ve added the coconut milk.)
Add spices and tomatoes and coat all the veg.
Add water (or not!). Add coconut milk and salt…I start with half a teaspoon and add more if I need it.
This curry is good the day you make it but even better the next day!
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