Without consulting the Discworld books, I think this dish is mentioned in Jingo. In the book it is a take on the horrible western interpretation of Roundworld Indian curry, the kind that often involves béchamel sauce, soggy vegetables and mild curry powder, only this isn’t really anything of the sort – the authors did, after all, want to publish recipes people would actually want to use. I hear it’s actually rather nice, and apart from the raisins and rutabagas, it looks good. (Have I mentioned I hate cooked raisins? I also don’t particularly like cooked rutabagas. I think they are necessary to get the flavour of some dishes just right (particularly Icelandic lamb soup), but I have never liked the texture of cooked rutabagas).
2 tbs sunflower oil
1 large onion, coarsely chopped
2 cloves garlic, chopped
225 g broccoli florets
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
350 g rutabaga (swede), chopped and par-boiled until just tender
225 g peas
50 g raisins
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder (optional)
1/2 tsp ground turmeric
175 ml coconut milk
250 ml vegetable stock
Tomato purée to thicken (if needed)
2 tsp brown mustard seeds
Salt and black pepper
Heat the oven to 180°C while you prepare the dish. Hea the oil in a large frying pan, add the onion, garlic, broccoli and peppers and fry until the onion starts to soften. Add the rutabaga, peas and raisins and cook over low heat for about 5 minutes. Add all the spices except the mustard seeds, also the coconut milk and about half the stock and cook for about 10 minutes. Add more stock if the mixture gets too thick. If it becomes too runny, add a bit of tomato purée to thicken it.
Put the mixture into a casserole dish, adjust flavouring with spices, skrinkle the mustard seeds over it and cook, covered, for about 45 minutes. Serve with rice or nan bread.
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