The sliced carrots, cubed potatoes and halved Brussels sprouts are dyed turmeric yellow and coated in an Indian style spicy sauce.
The other reason the photograph is awash with an orange tinge is the lack of natural lighting in the evening. The winter brings with it darkness, so it is no longer conducive for the home food blogger/amatueur photographer to take reasonable picutres for his/her blog. Saying that though, the natural light outdoors is not good either. Its dark when I wake up and its dark when I go to bed. Regardless of the lighting, the dish was surprisingly okay, not delicious - just okay.
This recipe is based on my Green Bean Salan. I don't think I've eaten any green beans this year. Fingers crossed next year will be different and better. I will once again be enjoying home grown veggies, even if they are found to be growing in pots. Oh I really can't wait to move now - we've been living under a permanent dark puddle the last few months, literally and metaphorically, surely something good must be due to happen to one of us now, if not the both of us.
Indian Style Curry
150g full fat butter or ghee
2 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1 teaspoon chilli powder or to taste
½ teaspoon of turmeric powder
2 fresh chillies, sliced
1 x 400g tinned tomatoes,
Vegetable of choice:
I used about 300g Brussels sprouts, a couple of carrots and on large potato, all chopped up into bite size pieces
In a large wide pan, melt butter then add the minced onions, garlic and ginger
and cook until transparent, add the spices and the fresh chillies and cook
until the fat of the butter comes to the surface. Add the tomatoes and cook
until well integrated. Then add your chosen vegetable, stir and turn heat down
until the vegetables are well cooked. Keep stirring to stop the vegetables from
sticking to the pan, when vegetables are cooked.
You can either just serve it as
a dry curry (best eaten with roti or naan bread); Or add 150ml - 250ml water to the pot, bring to the boil, let it
simmer until the flavours have infused into the water. Serve with rice.