Friendly Vegetables

A long time ago, my lovely friend A introduced me to the simplest little curry imaginable... a curry with no name. It's nice and simple, easy to make, and ready in a little over half and hour.

It was also one of the few things I could stomach through my horrific morning sickness (a curry, right - weird or what?) It's wholesome and healthy and supremely comforting - hence the name I've given it.

 

Sadly, since she moved away from Manchester, I don't get to see A half as much as I'd like. But every time I make this, I think of her and it makes me smile.

 

Friendly vegetables

(serves 4)

 

Ingredients:

1 tblsp vegetable oil

1 onion, finely chopped

3-4 fist-sized potatoes, chopped into 1cm cubes

1/2 tsp yellow mustard seeds

1/2 tsp fenugreek

1 good-sized cauliflower, broken into smallest-sized florets

1 tblsp tomato puree

2 tsp turmeric

handful of frozen okra (optional)

 

Method:

1. In a large wok with a lid, fry the mustard seeds and fenugreek in the oil over a medium heat with the lid on. When the seeds start popping, add in the onion and fry for a couple of minutes until slightly softened.

 

2. Add the potato and cauliflower, and fry for a couple of minutes with the lid off, stirring frequently. If the mixture starts to stick, add a splash of water.

 

3. Add the tomato puree and turmeric and continue cooking for another couple of minutes.

 

4. Add a tablespoon of water, stir well, then turn the heat right down and replace the lid on the pan. Allow the vegetables to steam in the pan for about 15-20 minutes, until tender. If the mixture starts to stick, add a little more water, but the final curry should be fairly dry with a very thick sauce, rather than a runny one.

 

5. If using okra, add to the vegetables about 5 minutes from the end of the cooking time.

 

6. Serve piping hot, and think of your best friends.