Cayman has an Indian supermarket…YESSSSSSS! It’s small, but cheaper than the big supermarkets and has so much more choice. I used love a trip to MA Brothers in Newcastle to stock up on good quality basmati, spices and all the different dahls and flours. It makes me a happy housewife that I can get some of these ingredients here and make our favourite meals.
I love, love , love this curry. Quick and easy to make and less than a third of the calories of an average tikka masala from a takeaway with a simple ingredient swap. It takes nothing away from the flavour either. Just substitute the double cream for half and half (or half milk, half single cream in the UK).
When I was trying to create dish, I couldn’t quite get it right. After some trial and error and research – eureka!
Mushroom soy sauce.
In an Indian style curry.
Yep, I was just as surprised. It really works and gives it that extra little something. I haven’t tried it with regular soy sauce, but I think it will work just as well.
The vegetables listed are just for guidance, but use any you want as long as the quantity is roughly the same. For example, I’ve used bell peppers, mushroom, green beans etc.
If you’re feeding the family (my toddlers eat this also) and want less spice, omit the chilli powder. If it’s still too spicy, serve with some plain yoghurt.
It’s around 4-6 servings, so if there’s only a couple of you it’ll keep in the fridge in a sealed container for about 3 days and it’s so good the next day.
Creamy Vegetable Masala
- 4 garlic cloves, peeled
- 2 inch piece of ginger, peeled (1 tbsp if using lazy ginger)
- 3 dried kashmiri chillies
- 2 tbsp tomato puree
- 1 tin of tomatoes
- 3 tbsp ghee (you could also use vegetable oil)
- 1 onion, finely chopped
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp tandoori masala
- 1/2 tsp chilli powder
- 1 carrot, diced
- 225g new potatoes, quartered
- 2 handfuls spinach
- 1 cup peas
- 1 cup double cream
- 1 tsp salt
- 2 tsp mushroom soy sauce
- In a blender or food processor, combine the garlic, ginger, kashmiri chillies, tomato puree and tinned tomatoes until smooth.
- Heat the ghee in a large pan on a medium or high heat and add the onions. Cook until golden, then add the turmeric, garam masala, tandoori masala and chilli powder. Stir for about 30 seconds. Pour in the blended tomato mixture and cream (or half and half), add the salt and soy sauce and stir to combine.
- Add the vegetables and stir in with the sauce mixture. Cover and cook on a low to medium heat for about 20 minutes until the veg is tender.
Serve with Basmati rice and naan bread.