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There is a dearth of Indian restaurants in the Serrania de Ronda, which means that Paul Whitelock has not enjoyed a good curry for ages. So, in desperation, he’s had a go at making his own, using what he had in the house. No meat or fish was available so it was a veggie, possibly even vegan curry that Paul came up with. Here’s what he did…
Ingredients
1 medium-sized onion, chopped
3 tablespoons of olive oil
2-3 cloves of garlic, crushed
4cm piece of fresh ginger, sliced thinly
3 medium-sized potatoes, cut into cubes
1 small turnip, cut into cubes
2 medium-sized carrots, cut into chunks
1 teaspoon ground turmeric
2 teaspoons ground hot chilli
3 teaspoons garam masala
200 g Brussels sprouts
200 g frozen broad beans
4 small tomatoes, quartered
Basmati rice (1 handful per person)
Garnish:
Small bag of peanuts
2 kakis
Baby spinach
Poppadums
Method
In a large saucepan fry the onion in the oil until lightly coloured. Add the garlic and ginger and fry briefly, before adding the turmeric, chilli and half of the garam masala. After 30 seconds add the potatoes, turnip and carrots and continue to fry the mixture stirring continually. Add water to cover the mixture and bring to the boil stirring frequently. Reduce the heat to medium and add the sprouts, broad beans and tomatoes. Continue to cook until the vegetables are tender but not over-cooked. In the meantime cook the rice and fry the poppadums.
Adjust seasoning before serving with the remaining garam masala sprinkled over and a few baby spinach leaves.
The kaki, peanuts and poppadums may be served as side dishes.
Drink with an Indian beer, such as Cobra, or a pale ale or lager. I had a German wheat beer which was perfect.
¡Buen provecho!
Footnote: Since preparing this curry Paul has also had a ‘lockdown’ curry delivered to his home from Bar Allioli in Jimera de Líbar. This too was excellent and great value-for-money.
