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Here is a tasty recipe sent in to us for our recipe section of the website!
This delicious recipe for Veggy Curry with Rice was sent in by our community reporter David Jacobs.
For a while I have been dallying about with making veggie curries without any great master plan.
So this time I decided to get more creative and try to follow a more authentic recipe. Especially when it came to rice.
My veggies I used this time were Leek, Carrots, Potatoes ,Onions, Runner beans Tomatoes and Mushroom.
I did my usual peeled chopped and part cooked these.
My Curry sauce is pretty basic
- 3-4 tbls Olive Oil
- Chop a couple of onions up fry them for about 10 mins till soft
I then start adding my spices:
- 3 to 4 opened Green Cardamon seeds
- 1 tsp Garam masala
- 1 tsp Tumeric
- 1 tsp Ginger or use fresh ginger if you have it
- 3 to 4 cloves Garlic I just try chop them up as fine as possible.
If I don’t have a fresh chilli I will use Chilli flakes. (if it is a hot Chilli, I sometimes take out some of the seeds.)
- 1 tsp cumin seeds.
I usually use one or to tomatoes or sometimes tomato Pasatta.
I usually add some of the stock from part cooked veg to this then add the part cooked veg and just let this simmer away for about 20 to 30 mins.
For the rice I followed a recipe I found online and tried to follow as close as possible apart from Mustard seeds which I didn’t have.
This rice recipe I got from here and many thanks to them for it made things so much easier.
I hope you enjoy.
Be sure to leave a comment below if you try this recipe for yourself!
If you would like to send us a recipe, get in touch on firstname.lastname@example.org or 0131 458 3267. You could also come along to one our IT sessions on Thursdays 10.30am – 12.30pm at either Clovenstone Community Centre or the WHALE Arts centre.