Wednesday, 9 March 2016

Southern Indian vegetable Curry



If you only make 1 thing this month, let it be this vegetable Curry!





This fragrant, spicy and fresh flavors dish has really the taste of India. This curry may look tricky, but it’s surprisingly easy to make and you can be sure, it will not be too spicy at all, cause with the coconut cream, it will lower down the hotness of the peppers.

Also the peppers are not cut, but are in the pot just like that. Now, if you make this dish beforehand, than it might get spicier along the way, since the peppers reveal their taste when soaked.
This contains no meat and is actually Vegan as well. I totally love one pot meals! it’s like brewing something magical.....

If you know an international food store, then you will easily find your spices. Otherwise it may be tricky to find Black mustard seeds and especially Curry leaves.
In leuven there is Exotic world and there i find all my spices. Find a store in your neighborhood if you like indian food or simply buy your herbs on Amazon. Lately there are a lot of indian night shops or mini supermarkets popping up. you might find them there too. I think it’s exciting to discover new herbs and spices. it expands my knowledge and taste.

* Did you know that chillies contain up to seven times the vitamin C level of one orange and are an excellent source of vitamins, beta-carotene, folic acid and potassium.






INGREDIENTS (Serves 6)

1 Romanesco cauliflower is the original request, but i used 1 Broccoli
1 normal white cauliflower
400 gr can Cooked chickpeas, drained
4 tbsp of Coconut oil
2 tsp curry powder
2 tsp Black or brown mustard seeds
2 tsp turmeric
1 tsp fenugreek seeds
Handful of fresh or dried curry leaves
Large piece of ginger, minced
3 garlic gloves, minced
2 large red onions, thinly sliced
A handful of spicy red and green chillies (left whole)
400 gr of Coconut cream
500 ml Vegetable stock
1 tsp honey (own choice)
Juice of 2 limes
Handful of coriander, roughly chopped
Salt to taste





RECIPE

1. First make the curry. Preheat your oven to 200°c / gas 4 and line a deep roasting dish with some oil. Chop your cauliflower into small pieces and place in a bowl with drained chickpeas. Massage 1 tbsp of slightly warmed up coconut oil (when it’s cold, it’s too hard). Add the curry powder and pour the contents of the bowl into your lined roasting dish. Bake for 20 minutes.
If you have different kinds of heating with your oven.....i used upper / lower warmth, so it’s nicely grilled.

2. Heat a large pan over medium heat (i used Le Creuset casserole). Make sure you have everything standing with you, then it’s so easy to work it all in your casserole.
Add the coconut oil along with the Black or brown mustard seeds, turmeric, fenugreek seeds, fresh or dried curry leaves, ginger, garlic, onion and chillies. Stir until the onion is translucent. You will notice....

3. Add the coconut milk / cream, stock and honey to your curry and bring to a gentle simmer for 20 minutes. Just before the end of cooking time, add the lime juice, roasted cauliflower, chickpeas and a handful of fresh coriander. Salt to taste.
Let it simmer for about 5 more minutes, so all the flavors mix well. Then it’s ready.

4. Serve with rice or chapatis in a nice bowl for your guests or just yourself. The eye wants to eat too.
You can also eat with Coriander yoghurt. especially when it would be too spicy for you. Cause yoghurt takes away al the sharpness in your mouth :)

I made this dish and it just blew me away.....so it won’t be the last time i will make this.


In Pictures




























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