Today (Tuesday 13th November 2012) is the Hindu festival of Divali (dates cahnge each year). Divali is the Festival of Lights and is perhaps the most well known Hindu festival. Divali means ‘rows of lighted lamps’ and is known as the ‘festival of lights’ because houses, shops and public places are decorated with small earthenware oil lamps called diyas.
The festival is a time for:
- spring-cleaning the home,
- wearing new clothes
- exchanging gifts (often sweets and dried fruits) and preparing festive meals
- decorating buildings with lights
- fireworks
Biggest Littlesheep made Curry at Cubs the other week and it smelt lovely so why not try some to celebrate Divali?
Vegetable Curry
Ingredients
- 1 large onion
- 2 medium Carrots
- 1 large Potato
- 2 sticks of celery
- 1 large floret of Broccoli
- ¼ of a can of drained Chick peas
- 1 tbsp of Tomato purée
- 2 tbsp of vegetable oil
- ½ pint of Vegetable stock
- 2 cloves of Garlic
- ½ inch of Ginger
- ½ tsp Turmeric powder
- 1 tsp Ground coriander seeds
- 1 tsp Ground cumin seeds
- ½ tsp Ground cardamom seeds (not the pod)
- 1½ tsp Curry powder
- Salt and pepper
- ¼ of a large tub of soya yoghurt
- Fresh Coriander leaves to garnish
METHOD
- Peel and chop the onion. Peel and dice the carrots and potato.
- Add oil to pan and start to fry the onion, carrot, potato adding the spices.
- Peel and finely chop the ginger and garlic, and add to the pan.
- Dice the celery and broccoli, and add to the pan with the chickpeas.
- Now add the curry powder, salt and pepper.
- Add the tomato purée and enough vegetable stock to come level with the vegetables.
- Turn down the gas and allow to simmer for 20-25 minutes, stirring occasionally.
- When the potato is soft the curry is cooked. Turn off the gas and stir in the yoghurt.
- Serve with naan bread or chapatis and garnish with fresh chopped coriander leaves.
If you are celebrating with fireworks check out our recent firework post.
