Goan-style vegetable curry

Method

1. Peel the carrots and slice them into rounds about 5 mm thick. Cut the courgette into 1 cm half-moons and chop the onion finely.
2. Warm the olive oil in a large pot over a medium heat and add the mustard seeds. As soon as they begin to pop, after about 30 seconds, add the onion and a pinch of salt and cook for about 6 minutes until soft.
3. Stir in the curry powder and cook for 30 seconds.
4. Add the carrots, coconut milk and tamarind paste, bring to a simmer and cook for 10 minutes. Add the courgette and simmer for 10 minutes more, until the carrots are tender and the courgette is soft but holding its shape.
5. Meanwhile, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Boil, cover, cook on the lowest heat for 12 minutes, then switch off the heat and leave it covered.
6. Taste the sauce and season with salt. It should be gently sour from the tamarind.
7. Fluff the rice with a fork and spoon the vegetables and sauce over it.

Tip Tamarind paste differs in strength between brands, so taste before you add salt and adjust the sourness to suit.

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From Nosha · nosha.app