Wednesday, 23 January 2013

"Creamy" Vegetable Curry- vegan

The garnish here is thin strips of cabbage, but you could use coriander (cilantro/ dhaniya) or parsley

Now what to call this?? It doesn't contain coconut or yoghurt so it's not strictly a korma; it has almonds rather than cashews, so I guess it's not "shahi" anything either.... if you have a name for this dish (a polite one, please!) then do let us know via the comments.  We will choose the name we like best, amend the title of this post and reward the sender with a mention and a link to their blog/ website on this post. Thanks :)
...What is this curry called?

Several years ago before we started moving towards veganism and before lactose intolerance became an issue for some members of our household, we used to make this with-cringe!- single cream. The kids always loved its creamy richness and it helped them get lots of vegetables down, so it became something of a regular feature. I can't actually remember the last time we made it that way; it must be 5+ years ago, but its return in vegan form was greeted with smiles rather than moans so doubtless it will make another dinner-time appearance soon.
You can make this from stuff you have lying around in your cupboards if you keep a stock of basic spices and a few nuts, plus any veggies you want to use up, so it's quite an economical "midweek" dinner to make. We teamed it up with plain boiled brown rice, which made a hearty and satisfying Winter evening meal. This recipe serves 4-6 people, depending on whether you eat it alone or serve it with rice/ chapattis.

1.1kg diced and/or sliced vegetables: try peppers, green beans, potato, sweet potato, pumpkin, plantain, cabbage, sweetcorn kernels or baby corn, courgettes (zucchini), cauliflower, broccoli... whatever you have
2 tabs oil (preferably coconut, cold-pressed sunflower, ricebran or olive see here for why)
11/2-2 tabs Madras curry powder
1/2 tsp compound hing
1/2 tab turmeric (haldi)
2 tabs ground coriander
200g almonds and 200ml water
2 tsps seasalt
a dash of lemon juice/ thin lemon slices and a green garnish (optional)

  • If using potatoes or other hard vegetables, add them to the oil first and cook them for a few minutes before adding anything else.
  • Add the rest of the vegetables and all the seasonings except the coriander and the salt and sweat on a low heat with the pan lid on until soft. If your veggies are not very juicy, then you will probably need to add a little water and/ or oil to the pan from time to time to prevent scorching.
  • Meanwhile, take the almonds and blitz them to a fine powder in your food processor, grinder or a powerful blender. Add the water gradually while the motor is running until you haver a thick, creamy paste. It's worth taking a little time on this to get it really smooth and less grainy, as this will give the finished dish its signature creamy texture.
  • Add the coriander towards the end of cooking the vegetables.
  • Next, turn the heat right down and add the creamed almonds, stirring well.
  • Add the salt now, so you can gauge its effect on the finished dish.
  • If necessary, add a little water if the curry is too dry, but be careful not to lose the thick creaminess.
  • If you like, serve with a little lemon and a green garnish.


2 comments:

  1. Would be nice for chapathis... Yummy dish

    ReplyDelete
  2. Delicious recipe,loved this yummy version...

    ReplyDelete

You are welcome to comment- feedback from you really helps me to decide what to post, and I love hearing from you- thanks :)