All the ingredients can be found in your local Supermarkt or Asia shop, and are as follows:
|Ingredients for Mushroom, Potato and Broccoli Curry|
2 tbsp vegetable oil or ghee
½ tsp mustard seeds (whole)
1 tsp coriander seeds
½ tsp fenugreek seeds
1 tsp cumin seeds
1 onion (~150g), peeled and thinly sliced into half or quarter moons
½ tsp turmeric, ground
150g mushrooms, scrubbed and sliced.
250g potatoes, peeled and roughly chopped
1 green chilli, de-seeded and finely chopped. (Leave seeds in for a hotter taste)
½ green pepper, de-seeded and sliced vertically into thin strips
1x400ml can of coconut milk
1 small stick of cinammon (or 1tsp ground cinnamon)
1 tsp cardomen pods, bruised
1 tbsp ground almonds
1 tbsp garam masala
80g broccoli, washed and broken into florets
1⁄4 cup (~25g) flaked almonds, roasted
You will also need to prepare some basmati rice or Indian flat-breads to accompany your meal.
The instructions are:
- Heat oil in a large pan.
- Add mustard seeds. When the seeds start to pop, roughly grind the coriander, fenugreek and cumin seeds with a pestle and mortar and add to the pan (or buy them in powder form and add with the turmeric at step 4). Gently fry the spices for about 30 seconds. Do not allow to burn or the spices will beome bitter.
- Add the thinly-sliced onion, and gently fry for two to three minutes until soft and just starting to brown.
- Stir in the turmeric and coat the onions.
- Add the cleaned and sliced mushrooms, and let softly fry for a further two minutes until tender.
- Whilst the mushrooms are softening, add the chopped chilli.
- Next add the green pepper and chopped potatoes. Put on the pan lid and let the vegetables sweat for five minutes.
- Add the coconut milk, cinammon and cardomen pods and bring to a light simmer.
- Stir in the ground almonds and garam masala, and let simmer, lidded, on a low heat for 30 mins.
- Add the broccoli florets, let them sit on the surface of the curry. Cook for a further 5 mins or so until the broccoli is a vivid green.
- Meanwhile, roast some flaked almonds in a dry, hot pan. Sprinkle over the broccoli just before serving. Throw on some coriander leaves to garnish, if you have any.
The finished result should look something like this (though maybe arranged on the plate a bit better):
|Ta-daa! Looks almost good enough to eat!|