Sugar snap curry
This makes a lovely spring or summer vegetable accompaniment, starter or part of a cold buffet.
You can even serve this with rice as a vegetarian main course.
200-250g sugar snaps, trimmed
60ml of ghee, butter or corn oil
2tsp ground cumin
2tsp cumin seeds
1tsp ground turmeric
2tsp ground coriander
Seeds of 6 cardamom pods
1tsp black mustard seeds
1tsp fenugreek seeds
20 curry leaves
¼tsp ground black pepper
2 large onions, peeled and finely chopped
4 cloves of garlic, peeled and crushed
2tsp finely-grated root ginger
1-2 red or green chillies, sliced
½tbsp tomato purée
600-800ml vegetable stock
2-3tbsp chopped coriander
Salt to taste
Heat the butter or ghee in a thick-bottomed pan and gently cook all of the spices on a low heat for 2-3 minutes, stirring so they do not burn and the seeds start popping a little.
Add the onions, garlic, ginger and chillies, cover with a lid and cook for 2-3 minutes, then add the tomato purée and stock, season if necessary, and simmer for 15-20 minutes until the liquid has reduced by about half.
Stir in the sugar snaps and simmer for another 7-8 minutes, or until the sauce is just coating them; you can top up with a little water if the sauce is reducing too much. Stir in the coriander and remove from the heat.
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