Indian
Far Flung
From
Far Flung
season
1
episode
1
Vegetable Curry with Curry Leaves
With
Gary Mehigan
SERVES
4
Ingredients
70 ml mustard oil
1 onion peeled and sliced
1 carrot, cut into chunks
½ daikon radish cut into chunks
1 tsp salt
1 tsp ground turmeric
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp black pepper
1 tsp mustard seeds
1 nob ginger
4 cloves garlic
4 small green chilli whole
3 ripe tomatoes, quartered seeds removed
150 ml water
1 cup non-dairy yogurt
2 tblsp cashew paste
1 handful green beans picked
1 small zucchini, cut into chunks
1/3 cup green peas
1 lime cut into quarters for serving
For tempering: 3 tblsp mustard oil
For tempering: ½ tsp mustard seeds
For tempering: 4 dried red chillies
For tempering: 12 curry leaves
For tempering: ½ tsp fennel seed
Method
Heat a medium sized pot over a moderate heat and add the mustard oil. Scatter in the onions and cook slowly until they soften and sweeten and become golden in colour.
Add the carrot, radish, salt and dry spices and cook for 2-3 minutes, stirring occasionally, allowing all the flavours to combine and the vegetables to soften slightly.
Blend the ginger and garlic into a smooth paste with a little water and add to the onions and stir.
Add the chopped tomatoes and water, non-dairy yogurt and bring to the boil. Lower the heat and simmer for 15 minutes, stirring occasionally until the vegetables are just cooked.
Add the cashew paste and stir to combine, add the green beans and zucchini and cook for a further 4 minutes or until just cooked.
Add the fresh peas and remove the curry from the heat and set aside.
Meanwhile, heat the remaining mustard oil in a small frying pan over a moderate heat and add the tempering spices. Pop the spices, stir once or twice and tip over the curry.
Serve with lime wedges.
Watch
Gary Mehigan
make this recipe
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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