Gordon Ramsays Easy Vegetable Curry Food
GORDON RAMSAY'S EASY VEGETABLE CURRY RECIPE
This vegetable curry recipe is packed full of flavour thanks to the cardamom and curry paste. Gordon Ramsay's veggie curry couldn't be easier either.
Provided by Gordon Ramsay
Yield Serves: 2-4
Number Of Ingredients 14
Steps:
- Heat the oil in large, wide pan and add the shallot, garlic and chillies. Cook stirring for a minute or so until you can smell the garlic.
- Add the celeriac and some seasoning. Cook over a hight heat for 2 mins and then add the curry paste, cardamom pods, green pepper and cauliflower florets. Continue to stir over a high heat for a few more minutes.
- Tip in the tomatoes, then fill the empty can with water and pour this in too. Bring to the boil, then add the broccoli and courgette. Simmer for 8-10 minutes until the vegetables are tender.
- Turn down the heat and stir in the yogurt. Taste and add salt and pepper if needed.
Nutrition Facts : @context https, Calories 236 Kcal, Sugar 11.8 g, Fat 15.9 g, SaturatedFat 5.1 g, Sodium 0.71 g, Protein 9.3 g, Carbohydrate 13.8 g
GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY
This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.
Provided by mell_2
Categories Curries
Time 26m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
- Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
- Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
- Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
- To serve, scatter the coriander leaves over the curry and serve with rice and roti.
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