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The Vegetarian Curry Bible
Vali Ambat
Vegetarian Bobotie
by Lee Cox
Ingredients
by Sunita
Ingredients
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1 cup toor dhal
1 1/2 cups chopped spinach
7-8 red chillies
1 lemon sized ball of tamarind
tbsp coconut
1 tsp jaggery
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oil and butter
2 medium onions, chopped
100g/3½oz macadamia nuts (unsalted peanuts can also be used)
50g/2oz blanched almonds
2 cloves garlic, finely chopped
2 cayenne chillies (the small green ones), de-seeded and finely chopped
2.5cm/1in fresh ginger, peeled and chopped, or grated finely
2 large carrots, chopped
2 tsp spice mix (see tip) or curry powder
2 slices of white bread soaked in 100ml/4fl oz milk
100g/3½oz ready-to-eat dried apricots, quartered
juice of half a lemon (zest it before you cut it in half)
4 lemon leaves, (bay leaves work just as well) or the zest of 1 lemon
salt and pepper to season
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
1 small onion, chopped finely
2 tbsp cooking oil for seasoning
Method
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Pressure cook the dhal with the spinach and salt till done.
Blend to a smooth paste the red chillies, tamarind and coconut.
Add the blended mixture to the dhal-spinach.
Mix well.
Add the required amount of water, jaggery and bring to a boil.
Season with the chopped onion, mustard and curry leaves in oil.
For the custard topping:
150ml/5fl oz milk, plain yoghurt, or sour cream
2 small eggs
salt and pepper
Method
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Preheat the oven to 190C/375F/Gas 5.
Fry the onions over a low to medium heat in a little oil and butter until
they are transparent but not brown. It should take 5-10 minutes.
Put the macadamia nuts and the almonds in the oven on a baking tray.
Add the garlic, chillies, ginger, carrots and curry powder, and cook,
stirring all the time for another 2 minutes. Take the nuts out of the oven
and roughly chop them.
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