CE20_p46_p47_Uma Recipe_Ads 6/8/2009 14:06 Page 1
Recipe
New
Posh nosh cooking
Column
By Uma Wilde
Uma Wylde is the Cotswold’s Queen of Posh
Nosh. She was the resident chef on board a
private luxury yacht for three years and has
worked for the Crown Society which catered
for the G7 Summit, 10 Downing Street and
the Queen’s official birthday. She also gives
intensive master classes in cooking at her home
in Tetbury specialising in easy, gourmet meals.
Uma is joining Cotswold Essence as a resident
cookery writer and will be sharing her top tips
on how to provide quick and easy stress-free
meals at affordable prices.
Serves 4
Preparation & Cooking Time: 40 minutes
A
FTER much deliberation
Ingredients:
I decided on a Creamy
Creamy
4 tbsp sunflower oil
Coconut Vegetable Curry
1 large onion, 3 fat cloves garlic
as my first recipe for Cotswold
2 green finger chillies, 30g fresh ginger
2 large carrots, 2 large potatoes
Essence because it seems
Coconut
350g butternut squash, 200g frozen peas
everyone loves a good curry and
this one is particularly delicious.
Vegetable
25g fresh coriander
1 tsp cumin powder, 1 tsp (heaped) turmeric
2 tsp onion seeds
Fragrant, creamy and filling, it will satisfy (also known as Nigella and Kolonji seeds)
everyone including the most hardened meat
eater (who given the chance will come back for Curry
2 tsp garam marsala
6 cardamom pods
second and third helpings!) Plus it’s cheap, easy 150g Maggi powdered coconut milk
and quick to make. Recipe by 2 tsp sugar
You’ve probably got most of the vegetables
Uma Wilde
Salt
already; carrots, onions, potatoes and frozen
peas are staple ingredients in most
Picture by
households, so all you need are fresh ginger,
Sarah Standing
coriander, a butternut squash and the spices,
Method
all of which are available from the
Peel and cut the potatoes, carrots and squash into bite size
supermarket.
chunks. Peel and roughly chop the onion, ginger, garlic, chilies
(include the seeds if you like your curry with a bit of heat) and place
I only ever use Maggi powdered coconut milk. I can’t
in the food processor. Slit the cardamom pods and tip the seeds into
recommend it enough and ditched the canned stuff years ago.
the processor, add the other spices then blitz everything to a paste.
Apart from tasting better, it’s more economical and versatile
Measure 4 tbsp oil into a deep frying pan or large saucepan and place
too. Maggi comes in a bright yellow box and is available from over a medium heat. Empty the contents from the processor into the
large branches of Tesco and Asda and online. Other brands pan and fry gently for 5 minutes stirring occasionally.
are available from Asian
Now add the prepared vegetables and pour on enough boiling
supermarkets.
water to cover (approx 1 litre.) Cover with a lid and increase to a
As curry’s go, this
high heat then leave to bubble away for 10 minutes. Stir in the
one has a thick
coconut powder whisking well with a fork.
soupy consistency
When it’s dissolved add the frozen peas, 2 tsp sugar, a dash of salt
and leave to bubble away uncovered for 5 minutes. Just before
so best served in
serving, finely chop the coriander and stir into the curry. Check the
a deep bowl with
seasoning adding a little more salt if needed then take off the heat.
plenty of rice and
Serve with rice and naan bread.
naan bread – which
is perfect for mopping N.B If using canned coconut milk instead, pour 2 cans over the
up all that dreamy sauce.
vegetables, omit the water and simmer don’t boil.
46 COTSWOLDESSENCE | SEPTEMBER ~ NOVEMBER 2009
www.cotswoldessence.co.uk
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