Hot stuff as the curry takes pride of place

Leeds is to host the first World Curry Festival with culinary stars from around the globe ready to stir things up.

The three-day covered event – October 1-3 – will be held in Leeds Millennium Square, transforming the city centre into an exotic world of Bedouin-themed marquees serving up culinary delights and demonstrations. The festival also celebrates the 200th anniversary of the curry arriving on British shores.

More details: www.worldcurryfestival.com

Vegetable curry

Serves 4-6

1 medium potato peeled and cut into 1cm cubes

1 medium carrot peeled and sliced

150g green beans trimmed and cut into 3cm lengths

1 courgette trimmed and sliced

150g cauliflower in florets

1 medium onion chopped

2 tablespoons vegetable oil

1 green chilli chopped

1 teaspoon each of turmeric, cumin, ground coriander and curry powder

6 tablespoons coconut cream

2 tablespoons fresh coriander chopped

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Place the steamer and its lid on a pan of boiling water. Place the prepared potato and carrot in the steamer and cook for five minutes.

Add the cut beans and cauliflower florets and continue to steam for a further 5-6 minutes.

Meanwhile, heat the oil in the other pan and fry the chopped onion over a medium heat until soft and browned.

Add the spices and the chilli (if using) and cook slowly for 8-10 minutes.

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Add the steamed vegetables and a little of the water from the steaming pan. Simmer until the vegetables are soft but not broken up.

Add the coconut cream and stir gently. Spoon the curry into a serving dish. Sprinkle with chopped coriander and serve with plain rice.

Raita and laccha

For the Raita

400g cucumber peeled and coarsely grated

1 large tomato finely chopped

300ml thick plain yoghurt (fat-reduced)

1 tablespoon coriander leaves chopped

For the Laccha

1 red onion finely sliced into rings

teaspoon salt

teaspoon cumin seeds

teaspoon chilli powder (optional)

2 tomatoes thinly sliced

400g cucumber peeled and thinly sliced

3 tablespoons lemon juice

To make the raita, put the cucumber and tomato in a sieve and suspend it over the mixing bowl for 30 minutes to drain off excess liquid.

Discard the liquid. Combine the cucumber and tomato in the bowl with the yoghurt.

Serve chilled and sprinkled with chopped coriander leaves.

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To make the laccha, mix the onion with the salt in the sieve and suspend over the mixing bowl for 15 minutes. Rinse the onion thoroughly with cold water, drain well and place it in the mixing bowl.

Heat the frying pan and lightly roast the cumin

seeds until they are

aromatic. Allow to cool slightly.

Grind the cumin seeds to a fine powder in the pestle and mortar. Add the cumin and chilli powder to the onion and mix.

Layer the tomato, cucumber and onion in the serving dish. Sprinkle with lemon juice and serve.

Lamb and beetroot curry do peeaza chukandar

by Vivek Singh

This is a very unusual curry, found mostly in Muslim homes in eastern and central India. The use of beetroot imparts a lovely colour and rich, earthy flavour.

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It's particularly good for a winter's evening, with naan bread or layered parathas.

Serves 4

400g raw beetroot

750g boned leg of lamb, cut into 4cm (1in) cubes

5 tablespoons ghee

1 teaspoon cloves

4 black cardamom pods

3 onions, thinly sliced

2 teaspoons red chilli flakes

500ml water

1 teaspoon garam masala

1 red onion, sliced into

rounds

4 sprigs of fresh coriander

juice of lemon

For the marinade

150g plain yoghurt

1 tablespoon salt

1 tablespoons red chilli powder

1 tablespoon ground coriander

2 tablespoons ginger-garlic

paste

Put the beetroot in a large pan, cover with plenty of water and bring to the boil. Reduce the heat, cover and simmer for about an hour, until the beetroot is tender and most of the water has evaporated.

Whiz half the beetroot to a smooth paste in a food processor and cut the rest into 2.5cm (1in) cubes. Set aside.

Mix together all the ingredients for the marinade, add the meat and set aside for 20 minutes.

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Heat four tablespoons of the ghee in a heavy-based pan, add the cloves and black cardamom pods and stir for 30 seconds.

Add the sliced onions and fry until golden brown.

Then add the marinated meat and cook over a high heat for 10 minutes, stirring constantly.

Add the chilli flakes and cook for two minutes. Pour in the water, reduce the heat and simmer for 30–35 minutes.

When the meat is almost cooked and little liquid remains, add the pured and diced beetroot and cook for another five minutes or until the meat is tender. Stir in the garam masala and simmer over a low heat for a further five minutes.

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Meanwhile, heat the remaining ghee in a frying pan, add the onion rings and saut briefly for a minute or so.

Remove from the heat and serve garnished with the coriander sprigs and onion rings and finished with a squeeze of lemon.

Kutchubar coriander chutney

For the Kutchubar

1 large onion peeled and finely diced

2 tomatoes diced

3 tablespoons fresh coriander chopped

2 tablespoons lemon juice

For the Coriander Chutney

250ml plain yoghurt (fat-reduced)

6 tablespoons fresh coriander chopped

5 tablespoons desiccated

coconut

5 large garlic cloves peeled and crushed

2 green chillis chopped

Place all the Kutchubar ingredients in the mixing bowl and stir them with the tablespoon. Carefully spoon the mixture into a serving dish.

Place all the Coriander Chutney ingredients in a blender.

Whizz until smooth but with a few coarse pieces remaining in the mixture.

Pour into a serving dish.

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