serves 5
Ingredients
3 medium onions, finely chopped
4 garlic cloves, thinly sliced
2-inch chunk of ginger, coarsely grated
750g carrots, sliced into approx 15mm wide rounds
½ medium swede, peeled and chopped into similar size pieces as the carrot
½ butternut squash, peeled and chopped into similar size pieces as the carrot
2 red peppers, sliced
6 cardamon pods
2 teaspoons cumin seeds
3 teaspoons coriander seeds
2 teaspoons turmeric
1 heaped teaspoon hot chilli powder
750ml water
a cinnamon stick
150ml double cream
150g (1 small pot) of natural yogurt
a large handful of chopped fresh coriander
2 tablespoons olive oil
freshly milled black pepper
Method
- Open the cardamom pods and empty their contents into a mortar, add the cumin seeds and the cardamom seeds and grind everything with a pestle until you’ve got a fine powder. Set to one side.
- Warm the olive oil in a large saute pan over a low heat then add the chopped onions and gently fry till they are soft and translucent, not coloured.
- Add the garlic and ginger and fry gently for 2 more minutes.
- Add the powdered spices from the mortar, the turmeric and the chilli powder to the pan. Stir in and fry gently till the spices are fragrant.
- Stir in the carrots, swede and butternut squash.
- Pour in the water, add the cinnamon stick and some salt and pepper then bring to the boil.
- Place a lid on the saute pan and turn the heat down till it settles to a simmer.
- Leave simmering for 30 minutes, stirring occasionally.
- Add the red pepper, and carry on simmering for another 10 minutes or until the root vegetables are tender.
- Remove the lid, and boil for another 5 minutes to reduce the liquid slightly.
- Make sure the heat’s on low, then stir in the double cream followed by the yogurt. Do this carefully so it doesn’t curdle.
- Heat through gently for a couple of minutes, stirring in the chopped fresh coriander, then it’s ready to serve.