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Spiced up Carrot and Peas curry

Spiced up Carrot and Peas curry

It is curry week and everyone has been sharing their favourite curries, which they have either made themselves or eaten somewhere. For me a good warm spiced up curry is the ultimate comfort food. And even better when it is served with piping hot rice or naan and a few sides of crunchy salad and a cooling raita.

Some recipes are labour intensive or time consuming but I like making recipes that are quick and easy and don’t compromise on the flavour or the nutrition. And it also helps if you have the right gadgets at home such as the Braun MultiQuick 3 Spice Handblender.

I have teamed up with Braun to bring you one such recipe. The Braun MultiQuick 3 Spice Handblender has a fantastic new spice grinder attachment that makes grinding up fresh spice a breeze, which will give you even better taste and flavour of the spices.

My recipe is a carrot and peas curry, which is spiced up with a blend of freshly ground spices and finished with yogurt and herbs.

 

For the curry

(serves 4)

2 tbsp sunflower oil

2 tsp cumin seeds

1 large onion, finely chopped in the hand blender

2 garlic cloves

1 cm ginger

1 tsp salt

400 ml boiling water

4 carrots – roughly 500 gms – peeled and cut into pieces.

200 gms frozen peas

 

For the spice mix

2 tsp coriander seeds

1 tsp fennel seeds

2 cloves

2 green cardamoms (seeds only)

1 dried red chilli

½ tsp turmeric powder

½ tsp mango powder

 

To finish

Big tbsp natural yogurt

Finely chopped fresh coriander

 

Heat a pan and dry roast the spices for a minute until smoky. Grind it in the spice grinder and leave it aside.

In the same pan heat some oil and add the cumin seeds. Once they start to sizzle add the chopped onions and cook for 10 minutes on low heat until golden.

Now grind the ginger and garlic together and add it to the onions and cook for another 2 minutes. Add the freshly ground spices, salt, boiling water, mix well and cook for 2 further minutes.

To this add the carrots and peas, mix well, cover and cook for 35-40 minutes until the carrots are cooked.

Plate it up and put a dollop of yogurt in the middle with some coriander on it and serve hot.

2 comments

  1. Anna Larkin Mike Daybell says:

    Morning lovely Chetna
    Happy Diwali!

    Going to try this carrot and pea chutney this weekend. Using our locally grown organic carrots.

    Love Anna & Mike (Sheffield college event) x

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