Recipes from the first book

Pumpkin Curry

Ingredients:

• 4 tablespoons oil
• 2 medium onions, finely chopped
• 4 cloves garlic, crushed
• 2 green peppers
• 1 teaspoonful cloves, ground
• 1 teaspoonful cumin seeds, ground
• 1 teaspoonful coriander seeds, ground
• 1 teaspoonful fenugreek seeds, ground
• 1 teaspoonful turmeric
• 1 teaspoonful paprika
• Salt to taste
• 14 oz. (400g) tin tomatoes
• 1 lb. (450g) pumpkin, cut into 1/2" (1cm) cubes

Directions:
1. Heat the oil in a saucepan, add the onions and garlic and fry until transparent.
​2. Add the peppers and fry for a further 5 minutes.
3. Add the spices and salt and stir well.
4. Add the tomatoes and pumpkin.
5. Cook on a low heat for about an hour, adding more liquid only if necessary. 

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Tomato Curry

Ingredients:

• 28 oz. (800g) tin tomatoes
• 1 teaspoonful sugar
• 2 teaspoonsful salt
• 3-4 tablespoonsful gram flour
• 1 tablespoonful tamarind extract
• 2 tablespoonsful oil
• 1 tablespoonful fennel seeds
• 1 teaspoonful cumin seeds
• 1 teaspoonful mustard seeds
• 1 teaspoonful fenugreek seeds
• 2 green chillis, finely chopped
• 1 teaspoonful turmeric
• 3 tablespoonsful coriander leaves, chopped

Directions:
1. Puree the tomatoes in a blender or whisk until smooth.
2. Heat the oil and add the fennel, cumin, mustard and fenugreek seeds.
3. Before the whole spices go brown, throw in the chillis and the turmeric.
4. Add the gram flour and stir to make a roux.
5. Add the tomato juice slowly and bring the mixture to the boil, then cover, lower the heat and simmer for one hour, stirring occasionally.
6. Add the sugar, salt and tamarind and stir well.
​7.Just before serving, stir in the coriander leaves.

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Aubergines in Coconut Cream

Ingredients:

• 1 large aubergine
• 1 medium onion, thinly sliced
• 1 hot red pepper, finely chopped
• 2 oz. (60g) parmesan
• Seasoning
• 7 oz. (200g) slab creamed coconut

Directions:
1. Slice the aubergines thinly. You can salt the slices and allow some of the bitter juices to flow out before you rinse and use them.
2. Arrange the layers of aubergines, onions, peppers, Parmesan and seasoning in a greased ovenproof dish.
3. Meanwhile, melt the coconut cream in about 1 pint (570ml) of water and stir until it is smooth.
4. Pour the coconut cream over the aubergines.
5. Bake at 350°F/180°C (Gas Mark 4) for about an hour, covered, or until the aubergines are tender. You can also cook this successfully in the microwave. I would cook it for 20 minutes or so, covered, although exact timing will depend on the size of your dish and the power of your microwave.

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Plantain Curry

Ingredients:

• 3 tablespoonsful oil
• 2 medium onions, finely chopped
• 2 tablespoonsful ginger, finely chopped
• 4 cloves garlic, crushed
• 1 teaspoonful cumin seed, ground
• 1 teaspoonful coriander seed, ground
• 1 teaspoonful turmeric
• 1 lb. (450g) plantain, peeled and cut into chunks
• 14 oz. (400g) tin coconut cream  (or use a block)
• 4 oz. (110g) TVP (soya) chunks, soaked in stock (optional)
• 1 tablespoonful tamarind extract

Directions:
1. Fry the onion, garlic and ginger in the oil until the onion becomes transparent.
2. Add the spices and fry for a further 5 minutes.
3. Stir in the other ingredients with sufficient water to cover. You will need to stir the curry as it cooks and add more water from time to time.

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