Friday, 10 June 2016

aloo karahi


Friiiiiiday again (TFI), craving takeaway AGAIN - the weekly struggle!

I decided to try another fakeaway tonight, curry this time. I adapted this dish using a few 'chicken karahi' recipes I found online, taking different elements from each. Many of the recipes I looked at used yoghurt at the end to add some creaminess, however to keep this dish vegan I subbed yoghurt with lentils - these help thicken up the sauce. CoYo coconut yoghurt could be a good addition to this recipe, I'll add some next time and see how it turns out!

Ingredients
  • 12 baby potatoes, cut into thick slices
  • 1/2 a cup of red lentils
  • 1 red onion, sliced thinly length-ways 
  • 4 large vine tomatoes, diced
  • 2 green chillies, minced 
  • Thumb-sized piece of ginger, grated
  • 7 cloves of garlic
  • 1 tbsp of coconut oil
  • 3 bay leaves
  • 2 tbsp of cumin
  • 2 tbsp of ground coriander
  • 2 tbsp of fenugreek leaves
  • 1 tbsp of 'chicken' bouillon (I use Massel)
  • 1 tbsp of chilli powder (in place of deggi mirch - if you can find this, use it!)
  • 1 tbsp of turmeric
  • 1 tbsp of garam masala
  • Salt and pepper to taste
  • 2 tbsp of tomato puree
  • Juice of half a lemon
  • Half a cup of chopped coriander (about one small bunch)

Method
Heat coconut oil in deep pan or wok to medium-high. Add garlic and ginger and fry for a minute. Add red onion slices - fry these until they are golden and caramelised, about five minutes - if they begin to stick, add a little water. Add cumin and chillies and fry for another minute. Add chopped tomatoes, stir well and cook for two minutes. Add spices - coriander, fenugreek, chilli powder, turmeric, garam masala and salt/pepper - mix well then stir in bay leaves. Add potato slices, lentils, water, bouillon and tomato puree. Cover and reduce heat to medium-low. Allow to simmer for twenty minutes. Remove lid and check that potatoes are cooked. Remove from heat and stir in lemon juice and coriander. Serve with boiled rice. ENJOY. 
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