The latest of Reg's dang tasty Regipes was filmed whilst on tour in Prague! Arriving with nothing but a suitcase of spices and reggae t-shirts, Reg was ready to paint the town masala-red. Here, Reg shows us how to make his spectacular vegetable curry which can feature any vegetable, paneer, or even meat if you like! As Reg always says...
Useful Reg advice:
"If I don't have, it doesn't go in. If I do, I poot!"
"Do you like my tee-shirt? It says Reg!"
"While we are cooking, I was having a dreenk, and while I was having a dreenk, it was cooking."
Preparation time: 10 minutes Cooking time: 40-50 minutes Spice level: Got socks on? Not after this.
Ingredients (serves 6-8 people)
For the base:
3 large onions
2 thumbs of ginger
2 tins of chopped tomatoes
2 tspn of salt
1 heaped tbsp coriander powder
1 heaped tbsp cumin powder
1 heaped tbsp madras powder (curry powder)
1 tspn turmeric powder
1 tspn chili powder
(Any veg will do, but here's what Reg used)
Start by finely chopping your onions, ginger and garlic. Take a large saucepan and heat up a good glug of vegetable oil. When the oil is hot, add your onions, ginger and garlic and fry them for one minute. Add the two tins of chopped tomatoes, stir well and leave on a high simmer until the onions are soft. In the meantime, coarsely chop your vegetables, and make sure that the potatoes are very chunky. By this time, the onions should be soft, so add the spices all together, stir them in, and then throw in your chopped vegetables. Bring everything to the boil, and leave to simmer with a lid on for 30 to 40 minutes until all the vegetables (especially the potatoes) are soft. Stir every 5 to 10 minutes. When you're happy that all the vegetables are cooked through and that the spices have soaked in, leave for a few minutes and then serve onto some Reg rice. Vegcurrytastic.
Optional additions: Mint and cucumber yoghurt to cool down the spice level.