Butternut Squash and Chickpea Curry

Ingredients

• Butternut Squash
• Chickpeas
• Red Onion
• Garlic
• Spices (Cardamom, Cumin & Corriander Seeds, Chilli, Cumin & Corriander Powder)
• Cous-Cous
• Sutanas
• Corriander Leaves

Method

1. Scoope out seeds and cube Butternut Squash
2. Bake @180C in a little oil (30 mins)
3. Add thickly sliced Onion and whole Garlic (in skins)
4. Continue to Bake (20 mins)
5. Meanwhile roast the Seeds in a dry pan (2 mins)
6. Grind with the Powders in a pestle and mortor with Salt and Pepper and a little Oil
7. Tip the Spice back into the pan and fry (1 min)
8. Add the Chickpeas and the baked Butternut Squash and Onions
9. Remove the Garlic from their skins and mush up
10. Stir garlic into Chickpeas and Butternut Squash
11. Add a little water if too dry
12. Stir in chopped Corriander Leaves
13. For Cous-Cous pour over boiling water and cover (5 mins)
14. Break up with a folk and stir in Sultanas
15. Serve Curry with Cous-Cous and Flatbread, Naan Bread or Chappati

Madras Sambal & Garlic Naan

Ingredients

• 200g Lentils (Red, Green, Yellow)
• 1/2 tsp Turmeric
• 2 Potatoes
• Handful of Green Beans
• 3tbsp Chickpeas
• Madras Paste (Chilli, Ginger Garlic, Coriander/Cumin/Fenureek/Mustard Seeds, Tomato Puree)
• 1 Onion

Naan:

• 5g Instant Yeast
• Milk
• 1 Egg
• 200g Plain Flour
• 1tsp Baking Powder
• 1tsp Salt
• 50g Butter
• 1 Garlic

Method

1. For Naan, sieve Flour, Baking Powder and Salt into bowl and mix
2. Add beaten Egg, Yeast and warmed Milk to bring the dough together (add plenty of Milk as the dough should be quite wet)
3. Knead the dough until soft and smooth – then leave in a warm place to rise
4. When doubled in size, roll out into a tear drop shape (1 cm thin)
5. Grill (on as high as it will go) until brown, flip it over and brown the other side
6. Fry chopped Garlic in Butter (1 min), then pour butter over grilled Naan
7. For curry, cover Lentils in Water and boil with Turmeric until soft (30 mins)
8. Cube and boil Potatoes until soft (20 mins)
9. Boil Green Beans until soft (5 mins)
10. Fry Onion and Madras Paste (5 mins)
11. Add Potatoes and continue to fry (5 mins)
12. Add Green Beans, Chickpeas and Lentils with the water they were cooked in and simmer (15 mins)
13. Add a little water if the mixture turns too dry (note: this is quite a dry curry though)

Fisherman’s Curry

Ingredients

• Sea-Bass
• Gurnard
• Water
• Turmeric
• Chilli Powder
• Salt
• Ginger
• Garlic
• Red Onion
• Chilli
• Chopped Tomatoes
• Mustard Seeds
• Vinegar
• Curry Leaves
• Basmati Rice

Method

1. Poach Gurnard in 200ml Water, 2tsp Vinegar, 1tsp Chilli Powder, 1tsp Turmeric and 1tsp Salt (3 mins)
2. Remove Fish to rest, reserve liquid for later
3. Fry 25g Garlic, 25g Ginger, 1 Onion and 1 Chilli (5 mins)
4. 1 tsp Mustard Seeds and continue to fry (2 mins)
5. Add reserve fish stock, 400ml Chopped Tomatoes, 1tsp Vinegar and a handful Curry Leaves and simmer (20 mins)
6. Flake fish into large chunks
7. Stir fish carefully into sauce
8. Fry Sea-Bass in oil and butter until skin is crispy and fish is cooked through
9. Remove Sea-Bass and allow to rest
10. Stir left over oil and butter into sauce
11. Serve with Rice and Sea-Bass on top

Aloo Gobi

Ingredients

• Potato
• Onion
• Cumin Seeds
• Cauliflower
• Chilli
• Garlic
• Turmeric Powder
• Coriander Powder
• Mixed Nuts (walnut, cashew nut etc.)
• Sugar
• Water

Method

1. Boil potatoes (10 mins)
2. Fry Onion in oil with Cumin Seeds (5 mins)
3. Add Cauliflower, Chilli and Garlic and continue to fry (5 mins)
4. Add Turmeric and Coriander and Nuts
5. Add a little Sugar to sweeten and Season
6. Top up with water and simmer (20 mins)
7. Serve with Rice or Chapatis

Chickpea & Spinach Curry

Ingredients

• Onion
• Garlic
• Ginger
• Madras Curry Powder (Turmeric, Coriander, Cumin, Chilli, Fenugreek)
• Chopped Tomatoes
• Chickpeas
• Spinach
• Coriander Leaves
• Chapati

Method

1. Blend Onion, Garlic and Ginger in food process into a paste
2. Fry in a little oil (10 mins)
3. Add Curry Powder and continue to fry (2 mins)
4. Add Tomatoes, season and simmer (5 mins)
5. Add Chickpeas and continue to simmer (5 mins)
6. Add Spinach and cook until wilted
7. Serve with chopped Coriander Leaves and Chapati

Qorma-e-Zardak

Ingredients

• Onions
• Garlic
• Chilli
• Ginger
• Turmeric
• Cumin
• Coriander
• Cloves
• Carrots
• Yellow Split Peas
• Tomato Purée
• Chopped Tomatoes
• Lemon Juice
• Vegetable Stock
• Pita bread
• Yoghurt

Method

1. Fry Onions in oil (5 mins)
2. Add Garlic, Ginger, Chilli (2 mins)
3. Add Spices, Carrots and Split Peas (5 mins)
4. Add Tomato Purée, Lemon Juice and Season (1 min)
5. Cover with Stock and bring to boil
6. Simmer (45 mins)
7. Serve with Pita Bread and Yogurt

Aubergine & Green Bean Curry

Ingredients

• Aubergine
• Onion
• Garlic
• Ginger
• Chilli
• Lemon-grass
• Coriander
• Cumin
• Turmeric
• Passata
• Coconut Milk
• Green Beans

Method

1. Fry Aubergine on high heat (10 mins), set aside
2. Blend Onion, Garlic, Ginger, Chilli, Lemon-grass, Coriander, Cumin and Turmeric into a paste
3. Fry Paste (5 mins)
4. Add Aubergine (2 mins)
5. Add Green Beans, Passata and Coconut Milk and simmer (20 mins)

Paneer Tikka Masala

Ingredients

• Paneer Cheese
• Onion
• Pepper
• Chickpeas
• Tomato Purée
• Spice Mix – Garlic, Ginger, Chilli, Cumin, Coriander, Turmeric and Garam Masala
• Chopped Tomatoes
• Cream
• Coriander Leaves

Method

1. Fry Paneer Cheese cubes on each side, then set aside
2. Fry Onion and Pepper (10 mins)
3. Add Chickpeas, Tomato Purée and Spice Mix (2 mins)
4. Add Chopped Tomatoes, and simmer (10 mins)
5. Stir in Cream and Paneer Cheese
6. Serve with Coriander Leaves and Basmati Rice