Serves: 4 quite hungry people or 2 very.
INGREDIENTS
CURRY
1 bulb garlic, peeled and chopped roughly
1 onion
2 inches fresh turmeric grated or 2 tsp ground
1 inch fresh grated ginger
1 leek chopped.
Fry all ingredients on low heat until soft. Tip into a bowl. Don’t clean the Ironclad Pan.
2 potatoes
1 red pepper
1 carrot
1 c pumpkin. Skin on if using buttercup squash
Add these chunkily chopped potatoes to the pan and fry at a medium in enough oil to prevent them sticking till they are golden brown but not soft. Add these veggies to the leek, garlic and onion mixture. Don’t clean the Ironclad Pan but do scrape as much of the goodness as you can out of the pan before you toast the spices.
SPICE PASTE
1 Tbsp cumin seeds
1 Tbsp coriander seeds or ground coriander
4 cardamom pods
1 tsp fenugreek
5 cloves
1½ inch cinnamon bark
10 black peppercorns
2 Star Anise
¼ c raw cashew nuts
2 Tbsp coconut sugar
3 dried small red chillies (the hot ones), chopped roughly (add 5 if you want it really hot or add 1 if you can't take the heat), I used fresh
3 Tbsp white vinegar
4 fresh tomatoes chopped in half. (Or 1 tin tomatoes)
Toast the dry ingredients (including the sugar) over low heat for 1- 2 mins until the smell drives you crazy with Vindaloo desire.
Blend in nutribullet or what ever whizzy thing you have on hand. Add tomatoes and blend some more.
Combine the sautéed vegetables and spice/tomato mixture in your Ironclad Pan and simmer on a really low heat till veggies are cooked. (About 20 mins depending how chunky you chopped them up).
Gradually add 1 – 2 cups of water depending on if you want a dryish or wet curry. Don’t over stir.
Season with salt to your liking. Sprinkle with fresh coriander and/or toasted curry leaves.
Serve with rice or cauliflower rice. Or do what we did and just eat it on its own.
