Monday, October 15, 2012

Simple Vegetable Madras Recipe

1 large knob butter
1 large onion, chopped
2 carrots, finely diced
1 courgette, chopped
1 red pepper, chopped
4 cauliflower florets, halved
50g peas
50g green beans, sliced
3 garlic cloves, chopped
3 dessertspoons madras
curry powder
1 teaspoon salt
8 medium mushrooms, halved
400g canned chopped tomatoes
A handful of fresh spinach or
4 portions of frozen

1. Melt the butter in a large pan and add the onion, carrots, courgette, peppers, cauliflower, peas and beans. Stir to coat in the butter and leave covered on a low heat for 15 minutes, stirring occasionally. The vegetables will sweat in the butter and release their juices to make a stock.
2. Add the garlic and madras powder and sweat for 5 more minutes.
3. Add the salt, mushrooms and tomatoes (if using frozen spinach, add this now) and simmer for 15 minutes, or until the carrots are tender.
4. Add the fresh spinach and cook for 3 minutes.

Serving suggestion
Serve with pilau rice and mango chutney.

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