As a devoted carnivore I was a little skeptical when first asked to cook a vegetable curry. I had to resist my innate response to hurl a cookbook across the room! It is not that I don’t appreciate and enjoy vegetarian food when it is thrust in front of me, rather I do not enjoy cooking it (this dish being the exception to the rule)!
For those that like their curries mild and aromatic – this is the one. Beautifully subtle with a noticeable kick of chilli. It is light yet rich and incredibly versatile – you are free to go wild on the choice of vegetables. Despite the terrifying number of ingredients it is surprisingly simple.
(It would work wonderfully with seafood and chicken too!)
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Vegetable Curry
Serves 6
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Ingredients:
For the spice blend: 10 Cardamom Pods, 4 tsp Ground Coriander, 2 tsp Cumin Seeds, 1 inch Cinnamon Stick, 20 Black Peppercorns, 1/2 tsp Fennel Seeds, 5 Cloves
For the curry base: 2 tbsp Veg Oil, Large Piece Ginger (Finely Chopped), 2 Garlic Cloves (Finely Chopped), 2 Medium Red Chillies (Seeds Removed and Chopped), 2 Medium Onions (Chopped), 2 Bay Leaves, Sea Salt
To Finish: 2 Courgettes (Diced), 2 Medium Aubergines (Diced), 1/2 Large Cauliflower (Cut into Florets), 100g Button Mushrooms (Halved), 150g Cherry Tomatoes (Halved), 2 Tins Coconut Milk, 1 Cup Hot Water, Juice 1 Lime, Handful Coriander Leaves (Chopped), Sea Salt
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Method:
1) Make the spice blend by toasting all of the spices in a dry pan on low for 5 minutes. Transfer to a pestle and mortar and grind to a powder.
2) Begin the curry by sweating the spice mix with the onion, garlic, ginger and chilli in the veg oil for 5 minutes.
3) Add the coconut milk and hot water and allow to come to a simmer. Add all of the prepared vegetables except the tomatoes and cover. Cook over a medium heat for 5-10 minutes or until the vegetables are cooked. Remember to stir occasionally.
4) Stir through the tomatoes, lime juice and coriander and season to taste before serving.
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Best served with basmati rice and chapatis. Enjoy!
Grub Blog 