Recipe: Delicious Green Vegetable Pathia Curry🌿🌱

Recipe: Delicious Green Vegetable Pathia Curry🌿🌱 Delicious, fresh and tasty.

Green Vegetable Pathia Curry🌿🌱. Chicken Pathia Curry is a British curry house favorite prepared with characteristic hot, sweet 'n sour flavors. Cooking curry of green vegetables and potatoes in traditional way. Chicken Pathia recipe: Hot, sweet and sour curry originating from Persia (adapted from menuinprogress.com).

Curry Paste: Mix all ingredients in a blender until a fine paste.

Haloumi: Cut haloumi into bite size pieces.

Fry in a non-stick pan on either side, no oil is required.

You can have Green Vegetable Pathia Curry🌿🌱 using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Green Vegetable Pathia Curry🌿🌱

1. Prepare 1 sprig of fresh curry leaves.

2. You need 2 of juicy limes.

3. Prepare 1 of small handful of fresh coriander.

4. Prepare 2 cups of mixed seasonal green veg (beans, cabbage, peas, chard, spinach, courgette.

5. Prepare 2 of green cardamon pods.

6. You need 2 of black cardamom pods.

7. It’s 1 teaspoon of turmeric (fresh or powdered).

8. It’s 1 teaspoon of mustard seeds.

9. Prepare 1 teaspoon of cumin seeds.

10. It’s 2 inch of block of coconut cream (grated).

11. It’s 3 of green chilli and 1 large red for garnish.

12. It’s 3 cloves of garlic.

13. It’s of 1 thumb of ginger.

14. You need 2 of organic white or brown onions.

15. You need 1 pinch of sugar.

16. It’s of 2 small red onions (1 for curry, 1 for garnish).

17. You need 1 of chunk cucumber for garnish.

Indian restaurant style pathia curry is a medium hot, slightly sweet and sour curry that can be made with chicken, lamb, shellfish or vegetables.

Restaurant style pathia curry is the perfect balance of hot, sweet and sour.

It may not be a curry that comes to mind immediately but once you try it you will.

Chicken pathia curry is usually a fairly hot curry.

Green Vegetable Pathia Curry🌿🌱 step by step

1. Heat a little oil and fry mustard and cumin seeds and cardamon pods until the seeds pop. Add half of the curry leaves (they may splutter) and the powdered spices..

2. Finely chop the onion and add to the pan and stir until covered in the spice mix. Reduce heat, add a splash of water and cover with a lid. Cook the onion for at least 10 minutes until they go sticky and sweet. You can add a little water if needed to stop sticking or burning..

3. Peel and crush the garlic and add to the pan. Add the green chillis (put a little slice into the side of the chilli if you like a hot curry 🌶 fry gently for a few minutes but don’t the mixture over brown or it will be bitter..

4. Add the powdered spice to the pan. Grate the tomatoes into the pan (discard the skins), add the bay leaf and let the mixture gently bubble..

5. Add the green vegetable to the pan and gently simmer until almost cooked. Add the grated coconut into the pan and simmer until the sauce thickens. Add the fresh curry leaves, juice of the lime (and a little zest if it’s unwaxed) and plenty of chopped coriander. Garnish with Very finely cubed cucumber and red onion and a wedge of lime. This is nice with saffron brown rice and kachumber salad (see my recipe).

But of course, like most curries, it's quite Chicken pathia is a supremely healthy curry recipe!

It's true… while there are so many delicious curries out My favourite is vegetable curry with as many vegetables as I have available, it changes each time.

Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs.

Spicy green curry paste pairs perfectly with the sweetness of butternut squash and bell peppers.

For a striking color contrast, spoon over black forbidden rice or red Himalayan rice.