Celeriac, Potato and Apple Curry with Dhal

DSC_0009Celeriac, Potato and Apple Curry with Dhal

Celeriac, Potato and Apple Curry (Riverford)

  • 1 tbsp sunflower oil
  • 1 onion, peeled + chopped
  • 3 garlic cloves, peeled + chopped or crushed
  • 500g celeriac, peeled + cubed
  • 800g potatoes, peeled + cubed
  • 2 small apples, peeled + diced
  • 2 tsp curry paste
  • 1 tsp turmeric
  • 2.5 cm piece root ginger, peeled + grated or chopped finely
  • 1 bay leaf
  • 500ml veg stock
  • 50g raisins
  • 4 tbsp yoghurt

Method

  1. Heat the oil in a pan, add the onion & fry for about 5 mins until the onion has softened.
  2. Add the garlic, celeriac, potatoes & apple. Mix in the curry paste, turmeric, ginger & bay leaf.
  3. Add the stock & the raisins. Season to taste and bring to the boil, whilst stirring. Cover & simmer for 15 mins, continuing to stir at intervals, until the veg is tender.
  4. Serve with the yoghurt & rice or naan bread.

As the curry above featured potato, I didn’t actually add a potato to the recipe below and it still came out lovely.

Dhal (Delia Smith)

8 oz (225 g) red lentils
2 level teaspoons ground ginger
1 level teaspoon ground cumin
1 level teaspoon turmeric
2 potatoes, peeled and diced
2 tablespoons butter
1 large onion, peeled and sliced
1 small green pepper, de-seeded and chopped
1 level teaspoon Madras curry powder
1 clove garlic, crushed
4 tomatoes, peeled and chopped
Salt

Method

In a saucepan containing 1½ pints (850 ml) of water add one teaspoon each of ginger, cumin, turmeric and salt, then bring it all to the boil. Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes. After that add the diced potato and continue cooking until the lentils have turned mushy (making sure the mixture doesn’t stick to the bottom of the pan by giving it a stir now and again).

While that’s cooking, heat up the butter in another pan and fry the onion and pepper in it (over a fairly high heat) until the onion has browned – then lower the heat and stir in the Madras curry powder (if you like your curries hotter, you can add more), the garlic, the remaining ground ginger and the choppedtomatoes. Cook for a minute before adding the lentil mixture, then taste, season with more salt and cook gently for a further 5-10 minutes (stirring from time to time). Serve this with rice and yoghurt.

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