The method is simple but allow one hour from start to finish.
Make the spice mix first, for 4 generous servings you’ll need:
Turmeric - 4tsp
Ground coriander - 4tsp (freshly ground seeds, preferably)
Ground cumin - 2tsp (freshly ground seeds, preferably)
Garlic - 4 cloves finely chopped
Root Ginger - 15gms/0.5oz (grated)
Fresh chilli - 1 med sized, de-seeded and chopped (use 1 tsp of dried chilli if fresh unavailable)
Cardamon pods - 10 pods, de-husk and grind the seed
Then prepare the vegetables:
Onion 2 med size , chopped (use chopped leeks or shallots as an alternative)
Potatoes 700gm/1.5lbs diced
Now for the rest of the vegetables:
You’ll need about 1.0kg/2.2lbs to make sure everyone gets a good generous helping.
You’ll find all of these lovely organic vegetables grown locally at various times of the year.
Choose a mix of around 6 different vegetables, remember to select a range of colours for maximum nutritional benefit.
Here is a guide on the preparation of a variety of vegetables.
To ensure that all the vegetables cook evenly dice the slower cookers (i.e carrots, swede) finer than the quickly cooked (e.g. potato, cauliflower).
Broccoli (normal or Romanesco)/cauliflower): Break off into small florets then dice the remaining stalk.
Carrots/parsnip/swede/squash: Slice or dice into small chunks
Kohlrabi/celeriac/turnip: dice into small chunks
Cabbage/Kale/spinach/chard: roughly shredded
Fresh beans or peas: prepare into quickly cooked portions,(whole,de-podded or sliced)
• When all the preparation is complete, heat 4tbsp of good quality oil (Olive/rapeseed /sunflower) in a medium size pan.
• Add the onions(or leeks/shallots) and fry gently for 3 minutes.
• Add the spice mix and fry for a further 2 minutes.
• Add the prepared vegetables and turn them thoroughly into the spice mix.
• Add 200ml/7floz of water, it will begin to boil rapidly, so continue stirring the mix .
• Reduce to a gentle heat, cover and cook for a further 20 minutes, stirring occasionally.
• Check that the vegetables are tender and that most of the water has been reduced.
• Dispense into a large bowl and season lightly with salt and pepper.
• Garnish with freshly chopped herbs.
Although the quantities listed above may seem too large for your needs, you will save time and energy by producing a bigger batch initially, as any leftovers can be easily saved, chilled and reheated without losing any of the fantastic flavour.
If you fancy a spicier version add more chilli or ginger.
