Add salt and two plum tomatoes and fry for further 5 mins,
Add Curry powder, curry leaf and mix
When paste begins to form add rest of can of plum tomatoes.
Add potatoes, stir and cover with water.
Cover and simmer.
When potatoes are half cooked add 3 cans of butter beans and chopped coriander.
Simmer for further ten mins until potatoes are soft.
Sprinkle with garam masala
Serve with rice.
A fun way to get kids to eat their vegetables!
Gram/ Chana flour
Mix flour, salt, coriander and spices in a bowl with water to make a thick batter.
Slice Veggies and mix in to batter
Deep fry veg one by one
serve with ketchup and chilli sauch
Kidney beans curry
2 can kidney beans drained
1 large onion chopped
3-4 tomatoes chopped
1tbsp garlic&ginger paste
Whole garam masala=2 bay leafs
4 laung (cloves) 4 black peppercorns (kali mirch)
1 piece cinnamon stick
1tsp chilli powder
Coriander to garnish
Salt to taste
In a pan heat oil and add the whole garam masala, fry until it sizzles.
Add the onions and sauté until golden brown,now add in tomatoes. Add garlic and ginger paste and cook for few min. Add chilli powder and salt and stir,add a little water. You can blend the mixture to smooth paste. Add in the kidney beans and cool for 5min.
Finally add a 1-2 glasses of water cover and cook on low heat for
20-30min until tender. Garnish with coriander and serve with rice.
Peel&chop 5 medium carrots. Boil them until soft.
Heat 1tbsp oil in a pan and add 1 crushed garlic clove& 1/2tsp ground cumin for few minutes then add carrots and 2tsp lemon juice and cook for further few mins.
Remove from heat and allow to cool for 10mins.
Place carrot in a blender with 3tbsp yogurt and mix until smooth.
Serve the carrot dip with breadsticks or warmed pitta bread.
Blend 1 packet of cooked beetroot with 3tbsp yoghurt and a little water.
Serve with toasty fingers or roti or veg