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would be complete without a curry! This one is perfect for those in a hurry, a simple vegetarian curry, full of fresh Indian flavours, that's quick to make and cooks in a single pot!
You will need
2 tbsp vegetable oil
1 small cauliflower, broken up
2 large sweet potatoes, peeled and cubed
1 large onion, sliced
1l hot vegetable stock
3 tbsp hot curry paste
1 red chilli, seeded and chopped
pinch of saffron
2 tsp mustard seeds
500g rice (basmati is best)
140g green beans, roughly chopped
juice of 2 lemons
handful of fresh coriander
50g roasted cashews
poppadoms, for a scrummy side
Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
While the vegetables are in the oven, stir together the stock, curry paste, chilli, saffron & mustard seeds.
Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish with foil and bake for half an hour until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.
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