What can be more comforting and nutritious to tuck into than a good old vegetable curry? I can't think of many things that are as pleasing to eat, so I felt like making a nice curry again. Slightly different to my regular potato and chickpea curry I decided to make one that would have more different vegetables in it. It turned out just magnificent served with some naan bread.
I got the inspiration for this curry in the wonderful vegan cookbook Peace & Parsnips by Lee Watson. There's a recipe for a Keralan coconut & vegetable curry with pineapple & watermelon salad (p. 230-231). I didn't make the salad, which does sound very good, and changed the curry recipe a bit by using little bit different vegetables and seasoning. However this book reminded me to make a Keralan style curry again. Here is my take of it.
6 smallish potatoes
1 green chilli
1 red chilli
2 garlic cloves
2 tbsp vegetable oil
100 g mange tout peas
1 can chickpeas
300 ml coconut cream
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp ground turmeric
Handful curry leaves
Fresh coriander leaves
Naan bread on the side
Cook the potatoes in water until nearly done. I like to leave them slightly undercooked at this stage, as they will cook some more in the curry.
Chop the chilli onion and garlic finely and cut the carrot and asparagus into pieces.
Grind the cumin and mustard seeds and add the rest of the seasoning to the mix and crush the curry leaves.
Start cooking the onion in oil, then add the chilli and garlic and cook for a while.
Add the seasoning mix into the pan and stir for a couple of minutes. Then also add the carrots into the pan.
Pour in the coconut cream and simmer.
Later add the chickpeas, mange tout peas, asparagus and pre-cooked potatoes and let simmer further. Cook until the vegetables are nicely done.
Season with fresh coriander leaves just before serving and serve the curry with some naan bread once you are happy with the flavours and textures.