James Martin Vegetable Curry Food

JAMES MARTIN'S THAI CHICKEN AND CASHEW STIR-FRY WITH CHARRED LIMES RECIPE

Steps:

• First, place the rice and salt in a pan with 500 millilitres of cold water. Bring to the boil, reduce the heat and simmer for 12 minutes, until tender. Remove from the heat and keep warm.
• While the rice is cooking, cut the chicken into strips and slice the onion and green pepper. Toast the cashew nuts lightly in a dry frying pan until golden.
• Heat the oil in a wok, season the chicken with salt and pepper, then stir-fry it for three to four minutes, until golden. Add the curry paste and all the vegetables, then add 50 millilitres water and cook for two to three minutes, stirring frequently.
• Meanwhile, cut the limes in half and heat a griddle pan. Cook the limes, cut-side down, in the hot pan for two to three minutes, until charred.
• Sprinkle the cashew nuts over the stir-fry, and serve with the charred limes and rice.

LAMB CURRY

Steps:

• Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
• Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
• Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
• Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
• Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
• Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
• Serve onto warmed plates with steamed basmati rice alongside.

CHICKPEA CURRY

Steps:

• Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
• Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they're crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
• Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
• Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
• Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

CAULIFLOWER CURRY

Steps:

• Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
• Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
• Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
• Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

GORDON RAMSAY'S EASY VEGETABLE CURRY RECIPE

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.

JAMES MARTIN'S LAMB CURRY W BASMATI RICE

Steps:

• Preparation method 1.Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. 2.Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened. 3.Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. 4.Add the flour and cook for a further minute. 5.Add the tomatoes and coconut milk and heat to bring to a simmer. 6.Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. 7.Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. 8.Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted. 9.Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well. 10.Serve onto warmed plates with steamed basmati rice alongside