Okra Curry, mushroom and peas served with cumin roasted carrots

So, with Indian meals I’m really getting into cooking more than one curry dish to keep my palate interested.  So far a great way to keep a meal fresh is to prepare a kachumber, but this time, I opted for something else, as I had none of the ingredients!

Okra Curry, Mushroom and Peas curry and roasted carrots with cumin

Okra Curry, Mushroom and Peas curry and roasted carrots with cumin

The recipes for this I found elsewhere on the internet, so instead of taking credit I will provide links to the relevant sites.  The first site I recommend is “Manjula’s kitchen” – brilliant for vegetarians that love Indian Food because that’s what it is all about, and to make it easy to follow Manjula has filmed herself cooking and talking through the recipes.  She’s not as charismatic as Ainsley Harriet, but that makes her much more watchable!
Mushrooms and peas was her idea: Manjula’s mushroom and peas
This recipe was has the tasty addition of Kasoori Methi (dried fenugreek leaves) – really worth getting into for that genuine Indian flavour (although it makes your clothes stink!).

The Okra (otherwise known as ‘bhindi’) Curry recipe is to be found here. This is the first time I cooked okra – a friend warned me not to be put off by any oozing the okra might do – it didn’t ooze but was very slightly slimy in the main dish, but I didn’t let that put me off.  It tastes very ‘green’ and fresh – I quite enjoyed it.  I added a yellow pepper instead of a green one to this recipe, which in retrospect, I think was a good thing to do, as it might have tasted all a bit too green for me.  The sweetness of the pepper tempered the greenness of the okra, if you get what I mean?

The carrots were so simple: just clean and slice in half lengthways some small carrots, place in an oven dish and poor over some oil, then sprinkle on some cumin seeds and roast for about half an hour or so at 200degrees.

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