An Indian Banquet

An Indian Banquet

An Indian Banquet

Sweetcorn Curry

Ingredients

1 raw sweetcorn kernels
2 carrots, finely diced
2 Tbsp cooking oil
1 onion
3 tsp ground cumin
2 tsp dried coriander
1 tsp crushed chilli
1/2 tsp of each ;
mustard seeds, ground ginger, and, turmeric
1 can of coconut milk

Method

1. Fry onion and spices in 1-2 Tbsp cooking oil
2.  Add carrot and sweetcorn and toss
3.  Add 1 can of coconut milk
4.  Simmer with the lid on and reduce down until a rich curry forms 
     (approx 10-15 minutes). 
5.  Serve with natural yoghurt and fresh lemon juice squeezed on top.

Dhal


Ingredients

1 Tbsp cooking oil
1 diced onion
2 tsp crushed garlic
2 Tbsp garam Masala
2 Tbsp tomato paste
1 cup of yellow lentils
4 cups of water 

Method

1. Fry onion and garlic in oil for 1 min
2.  Stir through tomato paste
3.  Add lentils and water
4. Cover and simmer for approx 20 mins until lentils are cooked (add more water if required).

Potato Curry

Ingredients

4 potatoes 90% cooked 
1 Tbsp coconut oil
1 Tbsp yellow Dahl 
(or lentils)
1/2 tsp mustard seeds
1 tsp chilli powder
2 tsp curry powder

Method

1.  Dice potatoes into 1-2 cm pieces
2.  In coconut oil fry, dhal & mustard seeds for 30 secs, until seeds spit
3.  Add chilli powder and curry powder
4.  Toss through potatoes (add a pinch of sugar (optional), and you’re done

Raita

1/2 cup of sour cream
1/4 cup natural yoghurt
Finely diced mint and coriander

1.  Dice everything into tiny pieces and stir into a dip





Your Next Delivery