Preparation:
x Salt to taste 1/2 lb. Green beans, trimmed and cut Into 1.5 inch lengths 1). Separate the onion pieces into segments and spread them in a heavy frying pan. Add no liquid or fat. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the pan.
2). Stir in 1.5C stock and deglaze the pan (i.e. let it bubble up, stirring up the browned bits in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots and mushrooms. Reduce heat and simmer, stirring frequently, until the mixture is very thick (not at all soupy) and the vegetables are "frying" in their own juices. Don't rush this step; it is essential that the spices should not have a raw, harsh taste. Cook very gently for a few more minutes. Stir in the tomato paste.
3). Cool slightly, then puree half the mixture in a blender and push it through a sieve. Combine the pureed and unpureed mixture in the pan. (I omitted step 3 - I like the chunks of vegetables:-) 4). Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in additional stock to reach about one third of the way up the sides of the pan. Squeeze the lemon juice over the contents of the pan. Season with salt, bring to a boil.
5). Reduce heat, cover and simmer for 15 minutes. Stir in the beans and continue simmering for 5 minutes more or until all the vegetables are tender.
Note: this reheats very well. If you plan to cook it ahead, undercook the curry slightly so that the vegetables do not become mushy when they are reheated.
Source: "Slim Cuisine" by Sue Kreitzma |
