The Vegetarian Curry Bible

through. Do not let the mixture come to the boil. Remove from the heat

and put to one side. Check for seasoning.

My Favourite Curry Sauce by Jamie Oliver

Heat the oil in a small pan over a meduim-high heat. When hot, add the

mustard seeds. When the mustard seeds begin to pop (a matter of a few

seconds) add the chillies, fenugreek seeds and the curry leaves. Stir and

fry for a few seconds until the chillies darken. Quickly add the contents

of the small pan to the mangoes. Stir to mix.

Ingredients

•

5 tbsp vegetable oil

2 tsp mustard seeds

1 tsp fenugreek seeds

3 fresh green chillies, deseeded and thinly sliced

1 handful curry leaves

2 thumb-sized pieces of fresh ginger, peeled and coarsely grated

3 onions, peeled and chopped

1 tsp chilli powder

1 tsp turmeric

6 tomatoes, chopped

1x400ml/14fl oz tin coconut milk

salt

800g/1¾lb mixed vegetables, chopped (potatoes, courgettes, peppers,

onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans - use

your imagination)

Method

Heat the oil in a pan, and when hot add the mustard seeds. Wait for

them to pop, then add the fenugreek seeds, fresh green chillies, curry

leaves and ginger, Stir and fry for a few minutes.

Using a food processor, chop the onions and add to the same pan.

Continue to cook for 5 minutes until the onion is light brown and soft,

then add the chilli powder and turmeric.

Using the same food processor, pulse the tomatoes and add these to the

pan. Cook for a couple of minutes then add one or two wineglasses of

water and the coconut milk. Simmer for about 5 minutes until it has the

consistency of double cream, then season carefully with salt.

Take this sauce as a base.

Add all your veg to the sauce at the beginning when you add your

onions. Continue to cook as normal and simmer until tender.