|what colors, flavors,textures. It's a fusion of goodness.|
|can not go wrong with home grown vegetables and organic|
I like to mix a lot of different tastes and textures in my cooking. Especially when I am cooking vegetarian. I really have to give myself two thumbs up on this new discovery as I truly blew my socks off with just how good this combination is. I hope you will be able to find the time to make this in your part of the world. Would love to hear what you think. I realize it will be difficult for many to find KRÄFTOR (Swedish lake crayfish, but you can always use shrimp or a sweet flavored white fish or just have it with out.
For the curry:
1 large yellow onion
2 tablespoons of olive oil or vegetable oil
2 garlic cloves peeled and sliced
700 grams Potatoes, peeled and cut into large chunks
4 large carrots, peeled and sliced into large pieces
2 medium sized Parsnips, peeled and sliced as the carrots
1 liter of vegetable stock
100 grams red lentils
4 tablespoons of PATAKS BALTI Tomato and Coriander curry sauce available at fine Asian stores or if you live in Sweden www.englishshop.se or any of your favorite powdered curry. ATTENTION: Add one tablespoon at a time until you get a level of curry you like.
1/2 cup flat leaf parsley chopped
Swedish Kräftor ie: Swedish lake grown crayfish with dill flavor gives this dish a depth of flavor and the sweetness helps cool the heat in the curry. Fantastic combination.
How to CHIPOTLE CREAM:
1 small container of cream fraiche, sour cream if you have too
2 tablespoons of hot chipotle paste available in the Mexican section of your local grocer. (In Sweden available at Ica made by Santa Maria.)http://www.santamariaworld.com/Produkter/Texmex/#!/chipotle-paste/
Add your chipotle paste directly to the cream fraiche stir and dollop your curry.Taste add until you get the flavor you like. Chipotle has a smoky flavor with a little heat attached. As always use a little at first and taste, taste, taste as you go. It is your best friend in the kitchen.
How to curry:
1.Heat oil in a large heavy bottomed pan and cook the onion and garlic over medium heat. Keep stirring as, you do not want to burn the garlic. If you think the heat is too high turn it right down, and allow the onions to cook until transparent and some what soft.
|looking good. Soon it will be time to add the vegetable stock|
|oh just lovely it is coming together nicely|
|creamy,full of flavor fantastic.|