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Showing posts from March, 2013

Sweet Potato Madras

This is one of my favorite curries. I invented it as a way to get that wonderful intense curry taste without meat and it is excellent. You can control the heat by reducing the cayenne pepper or using a bit less curry paste.  Ingredients 2 Tbsp Oil 1 large Onion, chopped 4 cloves Garlic, chopped 1  inch piece of fresh Ginger, grated 2 Medium Sweet potatoes, peeled and cut into 1 inch cubes 1/2 cup Tomatoes, crushed 3-4 Tbsp Curry Paste, Pataks is one of the best. I use the Madras Paste. 1/4 tsp Cardamon, ground 1/4 tsp Cinnamon, ground Pinch of Cloves, ground 1 tsp Garam Marsala 1/2 tsp Cayenne Pepper, ground 4 Curry Leaves 1/4 tsp Coriander, ground 1/4 cup shredded sweetened Coconut Juice of one Lemon Salt and Black  Pepper to taste Water, as needed. Begin by placing the onion, garlic and ginger into a food processor and pulse until it is puréed. I have a mini food processor I use for this. Then heat your oil in a pan which has a lid and once the oil is hot, add your purée and

Cashew Nut Curry, Southern Indian Goodness

This is a favorite curry of mine. I have had it many times, but tried to recreate the one I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close. Note: I have added ground spice  amounts  for those of you who  don't  have a whole  spice  grinder.  The key to making this a stunning dish, is to make sure the paste is fully cooked, so the spices lose their raw flavor. Making sure the cashew nuts are properly roasted and keeping to the final timing, so the cashews still have some crunch. It is not a difficult recipe, but it's worth reading it through to make sure the process is clear before you begin. Ingredients 1½ cups roasted Cashew Nuts 1 ½ cups diced Tomatoes, pureed 2 Tbsp Oil, Smart Balance or Coconut Oil 2-3 Tbsp Coconut Milk 1/2 - 1 tsp Salt Coriander/Cilantro Leaves, chopped For Onion/Garlic /Ginger Paste: 1 tsp Garam Masala 3 Cloves, Approx 1/8 tsp ground cloves. 3 Green Cardamoms, peeled, approx 1/8 tsp ground ca