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.
Ingredients
6 smallish
potatoes
1 green chilli
1 red chilli
1 onion
2 garlic cloves
2 tbsp vegetable
oil
1 carrot
6 asparagus
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
Method
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.
Enjoy!
Your VegHog
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