Curry tonight!

 Simple veg curry with rice, tikka kebabs and purslane salad

Curry sauce

Serves 8  with very healthy appetite ^^

 Ingredients for curry
 vegetable or chicken stock 2-3 cups
3 onions chopped and fried with olive oil or ghee
2 red peppers (washed and cubed )
2 courgettes (washed and cubed)
4 fresh tomatoes peeled and chopped
1-2 cloves of garlic
curry powder of your choice- approx 2-3 tbsp- we have chosen medium Madras this time
 salt, pepper to taste

1.  Onions fried and added to a large pan with soup stock.
2. Garlic fried slowly on low heat with olive oil, till golden brown 
3.  Add cubed vegetables ( red pepper, courgettes,  other of your choice) and fry for a few minutes, then add chopped tomatoes and fry  additional 3-4 min.
4.  Add to soup stock and onions and bring to simmer.
5.  Add curry powder and season to taste
6.  Simmer for some time to reduce the liquid and bring out the flavour.

 Tikka style kebabs
( serves 8)

Ingredients


1 kg minced pork
2 large onions finely chopped
2 eggs
1 tsp coriander seed powder
1 tsp cumin powder
1 tsp tikka powder
2 cloves of garlic
1 tsp grated lemon rind 
salt and pepper to taste


 place all ingredients in large bowl, mix well and form small balls. 



2 eggplants/aubergines
2 courgettes
2 peppers 
Optional:
other veg of your choice or small mushroom
 All vegetable washed and cubed or cut into larger pieces


Marinade
1 cup natural yogurt 
1/2 cup single cream
2 tbsp tikka powder
1 clove of garlic( minced)
salt to taste ( if not included in tikka powder mix)

  Heat the oven to 170-180C
 Place vegetables in the marinade for approx. 10 min. Then remove and place on wooden/ metal skewers  along with meatballs lightly dipped in the marinade creating combination of your choice. Place on wire rack and in the hot oven for as long as needed

 Serve with basmati  rice and fresh greens ( lovely, fresh purslane in our case)