TheWaterSide

The city awakens
Bathed in golden rays
Bright new day
Blary eyes thick with sleep
Slow to move but move you must.
Tasks unending, toil and trouble.
Varied and complicated life
Paused in a golden moment of the morning light.

This curry recipe is for those of us who do not believe in mild. 

This is enough for about six people. 

I make this quantity even though I am usually cooking just for two of us because there are plenty of leftovers which improve the flavour the following day. We even freeze a portion or two

I am allergic to onion and garlic so I make sure there is none hidden in the pickle or curry powder.

Ingredients

Spices and flavours

• 1 dessert spoon each (whole seed) 
  Black Mustard Seed, 
  Fenugreek 
  Cumin
• 2 to 3 heaped tablespoons of chilli or mango pickle (without onion or garlic)
• 3 heaped tablespoons of hot curry powder (without onion or garlic)
  (I add about half a tub of curry powder or more sometimes) 
• 2 cups of lite coconut cream (1 440 gm tin)
• 2 heaped tablespoons of tomato  paste
• 1 teaspoon of salt (or to taste)
• Rice bran oil
• Boiling water

Vegetables

• 2 large potatoes roughly diced (3cm)
• 1 large kumara (sweet potato) roughly diced (3cm)
• 1 apple roughly diced (3cm)
• 3 Carrots diced (1 cm)
• 1 cup frozen peas
• 1 cup of cooked lentils 
• 1 cup cooked chickpeas 

Instructions:

Heat oil in a large deep frying pan on a high heat and add fenugreek, black mustard seed and cumin. Stir until fenugreek starts to turn golden brown and the mustard starts to pop. 

Add potatoes, kumara, apple, carrots and peas, stir for 2 - 3 minutes

Add curry powder, tomato paste and pickle, stir until well coated.

Add coconut cream and stir

Add lentils and chickpeas, stir.

Top up with boiling water to just cover all the ingredients.

Season with salt.

Turn heat to simmer for 45 - 60 minutes with a lid on the pan stirring regularly to stop the curry from sticking add more water if the mixture is to thick if the root vegetables haven’t fully cooked. The root veg when cooked should be soft and tender.

Serve with Basmati rice.