Vegetable curry

Mondays we often have pasta. Usually because we are all tired, and because pasta is popular. That said, pasta is not my favourite, and 2015 is the year of trying new things, so I did Meyer’s January vegetable curry instead. Well, sort of. I changed the veg and made some tweaks. Amélie loved it.

Serves 3 with basmati rice and 6 small poppadoms plus chutneys. Geeta’s lime pickle and the chili one too are the preferred ones in our house, and the poppadoms you fry at home are the best.

5 small potatoes
1 head of cauliflower
2 carrots
1 onion, finely diced
1 dl water (or stock)
1-2 tbsp mild curry powder
2 tbsp double cream
1 tbsp vinegar
A handful of chopped coriander
A few mint leaves
Salt and pepper

Cut the vegetables into pieces of about 2.5 x 2.5 cm.

Heat a little oil in  a pot and gentle sweat the onions with the curry powder until soft ans sweet.

Add the vegetables and cook for 2 minutes, then pour in the water and simmer until the vegetables are tender – approximately 10 minutes.

Stir in the cream and season with vinegar and freshly grated ginger (an inch or so).

Serve with the herbs scattered over and a crushed poppadom on top. Steamed basmati rice on the side.

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