My kids are polar opposites when it comes to tolerance for chilli (as they are in many other ways!). Mitch can’t get enough of the stuff and Imogen can barely tolerate a whiff of it. So their preferences when they make curry are quite different.
This is Mitch’s idea of a curry! See Imogen’s Very Very Mild Curry for his sister’s take on curry.
Ingredients:
1 brown onion, peeled and cut into thin wedges
350 g orange-fleshed sweet potato, peeled and cut into 3-4 cm dice
2 carrots, thickly sliced diagonally
1/3 cup Rogan Josh curry paste (recipe below)
1/2 cup cauliflower, cut into small florets
2 zucchinis, diced
100 g mushrooms, sliced
400 g cooked chick peas
400 g can diced tomatoes
1 cup light coconut milk
100 g baby spinach leaves
125 g mini roma tomatoes, sliced lengthways
Method:
In a large saucepan, sauté onion in a small amount of water for 3 minutes or until soft.
Add sweet potato and carrots and cook, stirring often, for 5 minutes.
Add curry paste and cook, stirring, for 2 minutes.
Add cauliflower, zucchini, mushrooms and canned tomatoes. Cover, bring to the boil, then reduce heat and simmer for 30 minutes.
Add chickpeas and coconut milk. Return to the boil, reduce heat and simmer, covered, for 15 minutes. Stir in spinach and roma tomatoes. Cook for 5 minutes.
Rogan josh curry paste
Ingredients:
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp black peppercorns
2 cloves garlic, peeled
Thumb-sized piece of fresh root ginger, peeled
75g roasted red peppers, from a jar
1 tbsp paprika
1 tsp smoked paprika
2 tsp garam masala
1 tsp turmeric
2 tbsp water
2 tbsp tomato paste
1 fresh red chilli , seeded
Small bunch fresh coriander, trimmed of roots
Method:
Toast the whole seeds and peppercorns in a dry frying pan until golden brown and fragrant (or cook on Varoma temperature in Thermomix for 8 minutes on speed 1), then grind to a powder in a food processor or high speed blender.
Add the rest of the ingredients and blend until you have a smooth paste.
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