fresh coriander to garnishHeat the oil in a large deep frying pan and fry the onion until soft. Then add the vegetarian mince and cook over medium heat for 2-3 minutes.
the garlic, the ginger, the peas, the potato cubes and the spices and stir well. Then tip in the chopped tomatoes and the vegetable stock and bring to a simmer. Cook for approximately 30 minutes until the potatoes are tender and the stock has evaporated, then season to taste and garnish with chopped coriander.
hot with boiled basmati rice or naan bread.
This curried vegetarian black-eyed peas recipe is an easy to prepare, lightly-spiced mild coconut curry that’s great for people who want a creamy currywithout the hot spice usually found in Indian curries
To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander. For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots
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
Any vegetables to go with it. While this is cooking, the potatoes should be boiling. KeemaCurry Pie is basically a spicy shepherds pie, you have to try it, I adapted the recipe based on what we had in at the time
Wash the potatoes and cut into bite sized chunks Chop the root end off the spring onions (the hairy end), peel off one of the outside layers and then slice each onion into little slices widthways Peel the papery outer layer off the garlic and chop the inside bit into tiny pieces Crack the eggs into a jug, bowl or large mug, whisk them with a fork until well combined and frothy, add salt and pepper Get Cooking
If you fancy a plain chowder simply skip the curry paste bit - and feel free to swap peas for sweetcorn, then serve with chopped parsley instead of coriander - et voila, a normal chowder (which, I do admit, my kids preferred to this pimped up version)
When the onions are soft, spritz again with some oil spray. With spices. Add 2 cloves of chopped garlic and 1/2 tsp of ginger (fresh or powdered - I actually use frozen) and 1 heaped tbsp of curry powder, with a good squeeze of lemon juice &/or a little water to prevent the spices from burning. I used Hot Curry powder because I love the heat, but you can use a milder curry powder, or you can replace it with a mixture of 1 tsp turmeric with either 2-3 tsp Garam Masala or 1 tsp turmeric with 1-2 tsp of cumin and 1-2 tsp of coriander (Or a combination, I use turmeric with garam masala and then add extra ground cumin & coriander). If they do burn your curry will be bitter 1 large onion chopped. 1 heaped tablespoon curry powder mild, medium or hot mixed with some lemon juice. 1/2 tin mushy peas. 1 vegetable stock cube make up to 3/4 pint with water
Although you could eat this filling as a currywith rice or an Indian style bread. Stir the peas into the pot with the Sarson Ka Saag and then gently stir in the paneer or tofu and cook until the peas are done
If there any vegetarians reading, this recipe is great as the lamb can be replaced with minced soya. I was then overcome with a massive craving for Keema Aloo Matter Masala (a classic Punjabi spicy minced lamb, potato & peas dish)
It needs long slow cooking but gives a finished Currywith a rich, flavoursome,gravy. Serve with boiled rice or coconut rice add gungo peas from the tin as required to rice just before draining off liquid and leave to heat through for a minute or two, then drain and serve