Vegetable and Cashew Curry
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
great thing about Indian cuisine for me is the
preparation and aromas while doing so. I have
to admit I love the end result as well of course,
that is, the eating of it!"
(about 450g) medium potatoes
1 medium (about 200g) green pepper
1/2 medium (about 600g) cauliflower
1/3 cup oil
3 medium (about 450g) onions, sliced
5 cloves garlic, crushed
3 teaspoons freshly grated ginger
3 teaspoons curry powder
1 1/2 teaspoons turmeric
1 1/2 teaspoons garam marsala
1 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1 teaspoon sambal oelek
1 1/2 teaspoons yellow mustard seeds
1 1/2 teaspoons black mustard seeds
3 teaspoons vindaloo curry paste
1 tablespoon chutney
400g can tomatoes
2 cups water
300g broccoli, coarsely chopped
2 1/4 cups coconut cream
2 tablespoons fresh chopped mint
2 tablespoons chopped fresh coriander
1 1/2 cups unsalted roasted cashews
Potatoes, pumpkin and pepper into 3cm pieces.
Coarsely chop cauliflower.
oil in pan, add onions, garlic, ginger, spices
and seeds, cook, stirring, until onions are
potatoes, pumpkin, paste and chutney, cook,
stirring 2 minutes.
in undrained crushed tomatoes and water, simmer,
covered, 30 minutes or until vegetables are
tender, add herbs and cashews; mix well.
served this with Aromatic Rice which is delicious
with any Indian recipe in my view! Here is a great
and again simple recipe for you all <click