INDIAN VEGAN CURRY
This indian curry is deliciously spiced without being too hot.
I like to add some vegan cream cheese, fresh herbs and coconut shavings on top!
A pile of veggies on rice is extremely boring (to me), unless you add some amazing spices to make it a
taste sensation.
The depth of flavours that can be created with spices is fantastic.
This spice blend is my version of a vegan indian curry.
The Spice Mix
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Shopping List
for 3 servings
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1 large carrot
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1 medium sweet potato
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1 red capsicum
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1 bunch of broccolini
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1-2 cups of baby spinach
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fresh ginger, garlic & onion
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spices: tumeric, fennel seeds, ground cumin, ground coriander, garam masala, salt and pepper
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I like to eat this curry with brown/red rice and prepare the rice before I cook the curry due to taking about 50 minutes.
click the link here to see my rice cooking method
Slice Sweet Potatoes and Carrots
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I slice them pretty thinly on a guillotine and then halve them. The size and thickness determines how long they need to be cooked. As I am a fan of fast recipes, I like them thin.
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if you cut them by hand and they are a little thicker, just cook them a bit longer before adding the softer veggies
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I am adding the veggies in stages according to their cooking time
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Chop Brocolini
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I chop the stems in slices to add to the curry before I add the heads
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the stems are quite a lot harder and giving them 5-7 minutes longer to cook makes them perfect
Mint, Coriander, Vegan Cream Cheese and Shredded Coconut
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these items are perfect to sprinkle over the top
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even coconut joghurt is nice if you don't have any cream cheese
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once I have snuck in some garlic dip too. Somehow any white creamy vegan substance tastes good!
The Liquids
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I use my favorite coconut cream by AYAM
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and Mutti Passata or any tomato puree
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you also need 1/2 cup of water
Amounts for the Spice Mix
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1 medium brown onion diced
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2 garlic cloves, minced
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2 cm fresh ginger, grated
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1 teaspoon (tea) tumeric powder
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1 tablespoon (TB) fennel seeds
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1 TB ground cumin
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1 TB ground coriander
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1 TB garam masala
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1 tea salt
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1 tea black pepper
Preparing the Spice Mix
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add 1-2 TB olive oil and onions to pan, fry gently until just getting soft
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add garlic and ginger and all the spices
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fry the mix on low to medium heat until fragrant
Use a Blender to Combine Spices with Liquids
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add the spice mix to a blender
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add 1 cup of Ayam coconut cream
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1 cup of tomato passata
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1/2 cup of water
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you may have to do it in stages due to the volume
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blend it until the spice mix is smooth
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return the sauce to the pan
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Method
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add the carrot, sweet potato and brocolini stems to the pan and simmer on low to medium for about 7 minutes
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add brocolini heads and keep simmering for 3-5 minutes
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add red capscicum pieces, simmer another 5 minutes
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just before serving add the baby spinach, they wilt in seconds
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