Our Employment Academy are donning their chefs whites for a second time, taking over the menu in the club with a week of unique dishes inspired by special occasions and happy memories. Our guest chefs – participants and colleagues from the Employment Academy – have worked hard with our Head Chef Nick to perfect their recipes and give them an HoSB twist. Nisha, our chef for this Thursday’s special, has shared her recipe for Gujarati Fresh Vegetable Curry (yum!) below…read on to explore her favourite dish and why it’s so special for her.

We hope you enjoy the food, and we thank Jean, Loki, Nisha and Rob for their special memories. For the full mouth-watering menu, with memories accompanying each dish, just click HERE.

The Gujarati fresh vegetable curry is a very nice idea for all those who want to experience the golden taste of traditional Indian cuisine.  Taking you on a road of colour, flavour and spices to deliciously invite you into the world of Indian culture.  This  Gujarati dish makes a balanced diet for everyone.

As a British-born Indian child growing up in the West experienced a lot of variety.  It was always a tradition to eat authentic Indian Gujarati cuisine and keeping connected to my  Indian roots.  This array of dishes is a combination of all the beauty that India has to offer.  Being from the region of Gujarat where my family ancestors once lived, this journey of food brings back lots of great memories…sampling tasteful, delicate and delicious flavours packed with character, spices and abundance of choice.  It’s a home away from home being submerged into lots of authentic colours, styles and cleverly designed into portions, inviting you to taste a part of India.  A real traditional taste of Gujarati food.

I remember, my favourite time of day was sitting down to eat together as a family and enjoy my Mother’s home cooked food for dinner.  Arriving home after school, you could smell the house with the aroma of cinnamon, ginger, masala, chilli drifting from room to room.  As well as the freshly baked chapati’s on the stove fire being cooked.

With so many choices to choose from and the various curries, each having their own unique taste, there was never a dull moment in our house when it came to meal times.

Developing through the years in the West, bought different challenges.  One, aspect that kept me connected to my Indian heritage was eating Gujarati food.  Through, attending weddings to visiting relatives homes, you knew the link between them all was waiting for the exciting display of food and the mouthwatering sweetness surfacing within you making you hungry and getting you ready to bite into the essence of goodness bursting with lots of tasting sustenance.

It brings me great joy to walk you through a mouthwatering journey of India, captivating you into bursting scenes of colours, spices and tastes. Enjoy!

Gujarati Fresh Vegetable Curry

Potato diced – 1 medium sized

Cauliflower cut into florets – 1/4 medium sized

Carrot cut into slightly thick rounds – 1

snap peas whole and Green Peas – 11/2 cup

Chopped Tomato – 2-3 medium sized

2 cups chopped aubergine

1/12 tbsp ginger, garlic and green chilli, cinnamon

Curry leaves

Tomato paste – 2 tbsp-optional

Red Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Cumin Powder – 1 tsp

Mustard Seeds – 1/2 tsp

Cumin Seeds – 1/4 tsp

Fennel Seeds – 1/4 tsp

1-2 tbsp shredded coconut

Cashew raisins can be added as well (optional)

Coconut Oil – 2-3tbsp

Garam masala powder to taste

Salt to taste

Instructions:

Take oil in a pan

Boil the potato and carrot.

Add mustard seeds to the remaining oil and allow it to cook.

Add cumin seeds, fennel seeds and and fry it for a while.

Stir in chilli powder, coriander powder, turmeric powder, cumin powder, grated cinnamon and immediately add tomato paste, chopped tomatoes, green peas, salt, pepper and chopped carrots. Add water as needed. Stir it, cover and cook till tomatoes are well  blended and oil starts to separate.

Add ginger, garlic and green chilli pastes.

Add aubergine and cauliflower. Cover again and allow it to cook till all the vegetables are tender.

Add shredded coconut.

Mix in the boiled veggies and cook for another 2-3 mins, adding water if needed.

Switch off the heat and serve with chapattis.