Creamy almond vegetable curry

Creamy almond vegetable curry

By
From
I Love Curry
Serves
3-4
Photographer
Jonathan Gregson

The yogurt and toasted almonds give this a wonderful nutty flavour, while the vegetables remain vibrant. I blanch and toast my own almonds, but you can buy them blanched and ready-toasted if this is a step too far. Use whatever non-watery vegetables you like, or different nuts. I blanch my vegetables and finish them in the gravy so they don’t lose their character, but you can add them straight into the bubbling curry if you prefer, or even sauté them in butter first. Serve with Naan, Paratha, or a pilaf.

For the curry

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil, plus 1 teaspoon
60g blanched almonds
6 cloves
6 green cardamom pods
1 teaspoon caraway seeds
1 smallish onion, finely chopped
15g fresh root ginger, peeled weight, grated into a paste
4 fat garlic cloves, grated into a paste
1 1/3 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon turmeric
1/8-1/4 teaspoon chilli powder, or to taste
4 tablespoons plain yogurt
salt, to taste
6 tablespoons single cream
8 cherry tomatoes, halved

For the vegetables

Quantity Ingredient
125g potatoes, peeled and cut into 2cm cubes
60g carrots, peeled and cut into half moons
70g broccoli, cut into small florets
60g mangetout, trimmed
large handful peas

Method

  1. Heat 1 tsp oil in a small pan and fry the almonds until well and evenly golden. Pour them straight into a mortar and crush to a powder with the pestle.
  2. Heat the remaining oil in a large non-stick saucepan and add the cloves, cardamom and caraway seeds. Follow after 20 seconds with the onion and cook until golden on the edges. Scrape in the ginger and garlic pastes and sauté gently for one or two minutes, or until the garlic is just golden.
  3. Add the ground spices and yogurt and bring to a boil, stirring constantly. Continue to cook until the oil leaves the masala. It should take five to eight minutes. Add 250ml water and bring to a boil, then simmer gently for 10–12 minutes more.
  4. Cook your vegetables as you like them (see recipe introduction). To blanch mine, I bring a pot of salted water to a boil as the sauce is cooking and add my potatoes. After five minutes I add the carrots. Once they are cooked, I fish them out and add my broccoli and, three minutes later, the mangetout and peas. I drain them after another minute or so.
  5. Now add the vegetables, salt, cream, tomatoes and crushed almonds, then cook for another two or three minutes for everything to come together. The sauce should be thick, creamy and slightly granular from the nuts. Add a small splash of water, if necessary. Check the seasoning and serve.

To blanch almonds

  • Place whole almonds in a small bowl, cover with boiling water and leave for 30 minutes or so. The skins will loosen and wrinkle. Peel them off the nuts to reveal creamy, blanched almonds.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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