curry night round twoPosted: November 5, 2009
two of my dear friends, elisa & gabe from maui, are staying with us for a few days as they travel the world (jealous, much?). and last time we did a curry night, they happened to be here as well! in fact, they loved it so much that they requested another one during their stay.
how could i say no to that? it gives me a chance to brush up on the ol’ curry-cooking skills.
i decided to try two different curries to last time, and accompany them with brown rice and plain naan (whole wheat pita for me). the first is a total cheater — i used STORE BOUGHT balti sauce, but it was worth it. the second is completely homemade (with lots of help from elisa in the kitchen) and based on the classic tomato-based curry. instead of prawns in this one, we used a variety of chopped vegetables, including broccoli, red and yellow pepper, courgette, and mushrooms. YUM.
based on a recipe from delicious magazine, but i also added half a small pumpkin.
- 1 tbsp olive oil
- 4 shallots, sliced
- 2 tsp ginger, diced
- 1 red chili, deseeded and chopped
- 1/2 tsp garam masala
- 1 sweet potato and 1/2 the flesh of small pumpkin, chopped into bite-size chunks
- 1 jar balti sauce
- 10 cherry tomatoes, halved
- 2 packs peeled and cooked prawns
- 1 lime, juiced
- fresh coriander leaves (garnish)
- heat the oil, shallots, chili, and ginger in a large pan for 5 minutes until softened. add the garam masala and cook, stirring, for 2 more minutes.
- add the sweet potato and fry until golden, then pour in the balti sauce and the cherry tomatoes. bring to a simmer and cook for 25 minutes, stirring occasionally, until the potatoes are tender.
- gently stir in the prawns and simmer for another 3 minutes until they are warmed through. squeeze over the lime juice and scatter the coriander leaves and red chili strips to garnish.
lesson learned: the recipe only suggests simmering the sweet potato for 15 minutes, but i’ve found this is far too quick to get them cooked through. i really liked the addition of the pumpkin though — i’d highly recommend adding squash or pumpkin to this dish for a bit of variety.