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Vegetarian Curry - a double take!

I am all about veggie curries at the moment. I think they are absolutely delicious and crammed full of beautiful vegetables containing stacks of vitamins, minerals, fibre and spices- with some proven health benefits. They also offer a surprising amount of variety. To illustrate this I bring you 2 veggie curries, using mostly the same ingredients but in 2 different styles.

 

Ingredients:

2 Tbsp olive oil

1 small butternut, chopped in 1.5cm chunks

1 head cauliflower, cut into florets

1 tin chick peas- drained

3 Large handfuls of baby spinach

Bunch of coriander

Flaked almonds

Above ingredients are needed for both recipes. Feel free to leave out an ingredient or add your favourite vegetable.

 

INDIAN STYLE

Additional ingredients needed:

1 medium onion, diced

2 Tbsp favourite curry paste- I use Pakco Curry Paste (use more or less depending on how much spice you like)

250ml full cream plain yogurt

Side note: wanting to step up the clean? Make you own spice mix.

15ml Durban masala; 15ml turmeric; 15ml coriander seeds; 15ml cumin seeds; 15ml fennel seed; 15ml cayenne pepper or chilli powder-both if you really like it hot. Grind spices in pestle and mortar or use a blender. Use 2 Tbsp in your curry- save the rest for next time.

Method:

  1. Sauté onions in the olive oil in a large saucepan. Add the spice mix/ curry paste once the onions are translucent and stir.
  2. When aroma develops- add the butternut with a slash of water and cover. Steam until butternut is almost cooked. (In a hurry? Microwave the butternut before adding it to the saucepan)
  3. Next add the cauliflower and half a bunch of coriander, chopped- stalks and all and let it simmer.
  4. When the cauliflower has softened slightly, add the yogurt, chickpeas and baby spinach and stir through.
  5. Toast a handful of flaked almonds dry in a pan, and top curry off with the almonds and coriander leaves.

Serve with brown rice or enjoy as it is.

 

THAI STYLE

Additional ingredients needed: 1 packet of thai red curry paste

1 tin coconut milk

Again, if you want to make your curry squeaky clean, here is how to make your own Thai red curry paste:

You will need

  • 8 dry red spur chillies, soak for 10-15 minutes before use
  • 3 teaspoons white peppercorns
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 10 – 15 cloves garlic
  • 1 tablespoon fresh coriander roots or leaves
  • 1 tablespoon sliced lemongrass (remove 1-2 outside leaves before slicing)
  • 1 shallot
  • 1 tablespoon sliced galangal (ginger if you can’t find it)
  • zest of 1 lime
  • ½ teaspoon shrimp paste 
  • ½ teaspoon salt

It is recommended to use a pestle and mortar for best results but if you don’t have 30-45mins to do it, just use a blender.

First pound the dry ingredients until powdered then set aside.

Next pound the rest of the ingredients until buttery and without lumps and combine with dry ingredients.

You should get 8-10 Tbsps of the paste- you will need about 2 to serve 4 people.

Method:

  1. Heat olive oil in a large saucepan, add the curry paste.
  2. Next add the coconut milk and stir well.
  3. Add the butternut first and cook until almost soft, then add cauliflower.
  4. Finally, just before serving add chickpeas and baby spinach and stir through.
  5. Optional: top with toasted flaked almonds and/or coriander.