potatoes 1tbsp oil 1 onion, halved then sliced 200g (~1½ cups) frozen Quorn chicken-style pieces (use the vegan ones if necessary) 2 cloves garlic, minced 1tsp grated fresh ginger 2tbsp Durban masala or mild curry powder 2tsp garam masala 1tsp ground cumin 4 cardamom seeds (optional) 400g tin chopped tomatoes (~1⅓ cups) 250ml (~1 cup) vegetable stock 200g (~1 cup) peas (I used tinned, but frozen would be good too) Small bunch fresh coriander (cilantro) Instructions Cut the potatoes into chunks, and boil in a large pan of water until nearly soft. Meanwhile, heat the oil in a large, deep frying pan, and add the sliced onion and Quorn pieces. Cook over a medium heat for 5 minutes, until just turning golden. Add the garlic and ginger, along with the curry powder, garam masala, ground cumin and cardamom seeds, and cook for another 2 minutes When the potatoes are cooked, drain them and add them to the pan along with the chopped tomatoes, vegetable stock, and peas. Bring to a gentle simmer, and allow to cook for at least 10 minutes, or until you're ready to eat. Serve hot, topped with plenty of fresh coriander 3.4.3177
Bring to a gentle simmer add the peas, potatoand cauliflower, season with sea salt and black pepper to taste and simmer for a couple of minutes, sprinkle over the coriander leaves and fresh red chilli and your good to serve
Aloo, Gobi doesn't need any introduction, I am sure the whole world knows about it, after our lovely Gurinder Chadha put the spotlight on the humble cauliflower andpotato sabji (aka aloo gobi ) as much as football in the much famed and acclaimed 'Bend it Like Beckham'
These mild curried potato, peaand sweetcorn croquettes were put together at lunchtime and then cooked away in the slow cooker and were ready for my kids’ early tea time, leaving me able to get on with other things in the afternoon (watering my seeds in the greenhouse and watching the kids play in the garden with a cup of tea by my side today
Serve with a selection of fresh Indian chutneys and a simple tomato and onion salad. This curry is one of the simplest - it is a useful curry to have in your back pocket, particularly if you need a vegetarian one in a hurry
fry off mushrooms and onions with garlic then add the tinned ingredients and simmer for 20 mins. cook rice then let it cool down then fry onions mushrooms and garlic add the rice and frozen peas soya and wostershire sauce and eggs until late ready and put sauce on heat for another 10 mins 20 mins let it cool then blend
Add the olive oil to the baking tray and put in the oven while the potatoes are par boiling. Remove from the oven and scatter with parsley or corianderand serve directly to the table with crusty bread to mop up any remaining oil