holidays - winter veg curry

[Guest guest]

xpost mc/veg

 

make sauce ahead; boil veggies and pour sauce on top when ready to serve

 

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<mx2 source= " MasterCook 6.0 " date= " December 12, 2000 " >

<Summ>

<Nam>

Winter Vegetable Curry

</Nam></Summ>

<RcpE name= " Winter Vegetable Curry " author= " BBC Good Food 2000-11 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Winter Vegetable Curry

 

Recipe By :BBC Good Food 2000-11

Serving Size : 6 Preparation Time :0:15

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil

1 onion -- chopped

1 clove garlic -- chopped

1 1-inch piece ginger root -- chopped

1 teaspoon cumin seed

1 teaspoon mustard seed

2 tablespoons curry paste

200 grams canned chopped tomatoes

300 milliliters water

3 carrots -- peeled

3 parsnips -- peeled

1/2 head green cabbage

chopped cilantro (leaf coriander) -- to garnish

 

PREPARE AHEAD: Heat the oil in a large pan, add the onion and fry gently for 10

minutes until lightly browned. Stir in the garlic, ginger, cumin and mustard

seeds and fry for a few minutes more. Stir in the curry paste and tomatoes, then

add water and seasoning. Bring to the boil, then simmer for 10 minutes.

 

Cut the carrots and parsnips into chunks. Separate the cabbage leaves and cut

into pieces. Have water boiling -- ready to cook the vegetables.

 

TO FINISH: Fifteen minutes before serving, boil the carrots and parsnips in

salted water for 10 minutes, add the cabbage and cook for 3-5 minutes. Drain and

tip into a serving dish.

 

Pour the curry sauce over the vegetables and scatter with chopped coriander.

 

Source:

" Mary Cadogan, food director at Good Food "

T(Cooking):

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 200 Calories; 8g Fat (34.7% calories from

fat); 3g Protein; 31g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 182mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat.

 

NOTES : The beauty of this curry is that the sauce can be made up to a day

ahead. It’s then poured over the vegetables just before serving, so they keep

their fresh flavours.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20200 0 0 0 4844 2130706543

 

]]>

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:15 " />

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<CatT>

Main Dishes

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<IngR name= " oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " onion " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " ginger root " unit= " 1-inch piece " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " cumin seed " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " mustard seed " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " curry paste " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " canned chopped tomatoes " unit= " grams " qty= " 200 " >

<INtI>

20200

</INtI>

</IngR>

<IngR name= " water " unit= " milliliters " qty= " 300 " ></IngR>

<IngR name= " carrots " qty= " 3 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " parsnips " qty= " 3 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " green cabbage " unit= " head " qty= " 1/2 " >

<INtI>

4844

</INtI>

</IngR>

<IngR name= " chopped cilantro (leaf coriander) " >

<IPrp>

to garnish

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

PREPARE AHEAD: Heat the oil in a large pan, add the onion and fry gently for 10

minutes until lightly browned. Stir in the garlic, ginger, cumin and mustard

seeds and fry for a few minutes more. Stir in the curry paste and tomatoes, then

add water and seasoning. Bring to the boil, then simmer for 10 minutes.

</DirT>

<DirT>

Cut the carrots and parsnips into chunks. Separate the cabbage leaves and cut

into pieces. Have water boiling -- ready to cook the vegetables.

</DirT>

<DirT>

TO FINISH: Fifteen minutes before serving, boil the carrots and parsnips in

salted water for 10 minutes, add the cabbage and cook for 3-5 minutes. Drain and

tip into a serving dish.

</DirT>

<DirT>

Pour the curry sauce over the vegetables and scatter with chopped coriander.

</DirT>

</DirS>

<Srce>

Mary Cadogan, food director at Good Food

</Srce>

<AltT label= " Cooking " elapsed= " 0:30 " />

<Note>

The beauty of this curry is that the sauce can be made up to a day ahead. It’s

then poured over the vegetables just before serving, so they keep their fresh

flavours.

</Note>

</RcpE></mx2>

[Guest guest]

This sounds wonderful. Do you know where I could find curry paste, or what

I would need to do to substitute curry powder.

 

Thanks,

 

Amanda

 

 

-

<kitpath

<Veg-Recipes >

Tuesday, December 12, 2000 2:17 PM

holidays - winter veg curry

 

* Exported from MasterCook *

 

Winter Vegetable Curry

 

Recipe By :BBC Good Food 2000-11

Serving Size : 6 Preparation Time :0:15

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil

1 onion -- chopped

1 clove garlic -- chopped

1 1-inch piece ginger root -- chopped

1 teaspoon cumin seed

1 teaspoon mustard seed

2 tablespoons curry paste

200 grams canned chopped tomatoes

300 milliliters water

3 carrots -- peeled

3 parsnips -- peeled

1/2 head green cabbage

chopped cilantro (leaf coriander) -- to garnish