Vegetable Curry

Vegetable Curry

A warming and flavour-full crowd pleaser with a lot of dimension.

In a large pot fry the following in oil until glazed:   1 medium onion, chopped
3 cloves garlic, squashed through a garlic press
3 cm fresh ginger, grated (or 20ml dry ginger)
1-2 fresh chillies, finely chopped (or to taste) 
Add, fry for  two more minutes while stirring, making sure there is enough oil in the pot to absorb all the spices, taking care not to burn them: 15 ml smoked paprika
20 ml curry powder (or to taste)
20 ml ground coriander
20 ml ground cumin
20 ml ground turmeric
15 ml shelled cardamom seeds (or ground)
3-4 pieces star anise, broken into pieces 
Add and simmer until potatoes are cooked but not mushy,
about 8-10 minutes:		   1 tin Italian tomatoes, chopped
30 ml of your favourite vegetable stock powder
2.5 ml salt or to taste
2-3 medium unpeeled potatoes in chunks
4 thick slices of peeled butternut in chunks
125 ml soya mince, soaked in water for 5 minutes, then browned in oil (optional) 
In the meantime flash-fry the following in a wok or pan for a couple of minutes, taking care not to overcook, keeping the colours bright and veggies crisp:   1 green sweet pepper, finely chopped
3 carrots, finely sliced
3 large zucchini in slices
250 ml chopped green beans
1 sweetcorn off the cob
250 ml finely shredded red cabbage
10 ml caraway seed (optional) 
Add to the flash-fried vegetables: 1 tin coconut cream
30 ml fruit chutney
1 tin drained chickpeas 
Now add the flash-fried mixture to the pot of simmered veggies, just heat through and serve immediately.
NOTE: Vegetables need to stay bright and crisp, so rather undercook than overcook. 
Serve with your favourite rice or couscous (cooked with turmeric and a handful of raisins), finely chopped cucumber, red apple and dried apricots in cashew cream.

To make SPINACH DUMPLINGS, simply mix standard shop-bought chilli bite mix with shredded spinach,
fry in oil and then dump in the curry a few minutes before serving.

CLICK HERE to download the recipe

Vegetable Curry

Vegetable Curry

/ Recipes

Share the Post

Related Posts

Read More
Alternative Cooking Workshop | 4-6 November 2016
Read More
Wild Bread Baking Workshop: 20-21 October 2018
Read More
Labyrinth Day – 6 May 2017
Read More
Cashew-Date-Balls
Read More
Bush Babies
Read More
Spring Yoga Retreat: 21-23 September 2018
Read More
Vegan Kitchen Adventures
Read More
Dryers For Africa in Lydenburg