What are you eating tonight?

Looks amazing! Could I have the recipe if you have it?
Cheers! Leftovers tonight :D

Not so much a formal recipe, but here's what I did ...

Start with ghee and spices
Add stuff
Add more ghee
Add herbs
Add more ghee ...

I jest! Here goes ...

Put a generous amount of ghee in a frying pan and add spices
Spices? Ground coriander, ground cumin, turmeric, ginger, fenugreek & asafoetida
Blitz up an onion and add to the spice/ghee
Cube up an aubergine, slice some mushrooms and add to the pan ... toss through so all the lovely ghee goes in
Blitz up a couple of skinned plum tomatoes and add to the pan
Shred some cabbage, cut up cauliflower, slice up a carrot, perhaps courgette and add to pan ... oh, peas also ... and a green pepper < any vegetables, really
Add some more ghee ... chopped chillies, tomato puree, salt and ground black pepper
Pour over some vegetable stock, just to cover
Simmer on low until reduced (about an hour), folding the veg through once or twice
Add fresh coriander leaves, squeeze of lemon and a good slice of salted butter
Fold through and so long as the sauce has a good consistency (fat holding tomato in suspension), serve up

I think that's about right.

Really, the ingredients can be anything as this will also work - it's the method behind the sauce that's the important bit and that's simply that tomato held in suspension in fat is a lovely thing!

The spice mix is important - fenugreek and asafoetida are two that I think really make the difference to what is otherwise the classic curry mix of coriander, cumin and turmeric.
 
Cheers! Leftovers tonight :D

Not so much a formal recipe, but here's what I did ...

Start with ghee and spices
Add stuff
Add more ghee
Add herbs
Add more ghee ...

I jest! Here goes ...

Put a generous amount of ghee in a frying pan and add spices
Spices? Ground coriander, ground cumin, turmeric, ginger, fenugreek & asafoetida
Blitz up an onion and add to the spice/ghee
Cube up an aubergine, slice some mushrooms and add to the pan ... toss through so all the lovely ghee goes in
Blitz up a couple of skinned plum tomatoes and add to the pan
Shred some cabbage, cut up cauliflower, slice up a carrot, perhaps courgette and add to pan ... oh, peas also ... and a green pepper < any vegetables, really
Add some more ghee ... chopped chillies, tomato puree, salt and ground black pepper
Pour over some vegetable stock, just to cover
Simmer on low until reduced (about an hour), folding the veg through once or twice
Add fresh coriander leaves, squeeze of lemon and a good slice of salted butter
Fold through and so long as the sauce has a good consistency (fat holding tomato in suspension), serve up

I think that's about right.

Really, the ingredients can be anything as this will also work - it's the method behind the sauce that's the important bit and that's simply that tomato held in suspension in fat is a lovely thing!

The spice mix is important - fenugreek and asafoetida are two that I think really make the difference to what is otherwise the classic curry mix of coriander, cumin and turmeric.
I have all those spices. What quantities did you use? And thanks for recipe


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I have all those spices. What quantities did you use? And thanks for recipe ...
...erm, "some".

Probably 1tsp each of coriander, cumin and turmeric; possibly half teaspoon of each of the others, black pepper included.

I'm terrible at recipes - I just do what feels right. If the spice is overpowering, I'll add more veg. No, that should be about right. Aim for 100ml of ghee in total and pop enough veg in there for two pasta bowls of food. Put frankly, it doesn't really matter ... so long as you're not miles off.
 
...erm, "some".

Probably 1tsp each of coriander, cumin and turmeric; possibly half teaspoon of each of the others, black pepper included.

I'm terrible at recipes - I just do what feels right. If the spice is overpowering, I'll add more veg. No, that should be about right. Aim for 100ml of ghee in total and pop enough veg in there for two pasta bowls of food. Put frankly, it doesn't really matter ... so long as you're not miles off.
Cheers


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I bought a Lamb Shank for today, but couldn't face the heat in this warm weather. I decided on Wensleydale and Chilli jam Deli rolls, I was chopping up my red onions when I decided on Farmers Market burgers, Lincoln Red beef, red onion, toasted bun and tons of ketchup. Tasted just as nice as a posh hotel BBQ. Now will I have another this evening?
 
I bought Tuscan ham, Grey Poupon mustard and boule bread from Tesco. The bread is appalling. So ended up with Toasted Ham sandwiches using a Warburton's toaster. Very nice, although I wanted something cold. No bread, butter and jam for dessert :(.

I will stick to M&S boule bread in future...


 
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