I love Indian curries! Even before I was vegan, I loved going out and ordering a vegetarian curry – eggplant and malai kofta were my favourites. I have had to retire from the kofta as they put cream in it but the eggplant and some others are still available. You can’t really go wrong.
I love potatoes in curries and cauliflower is a great accompanying vegetable to break up the starch and the carbs in the meal. I generally make curries in the cooler months of the year and it’s certainly time for that over here in Australia! Another great combination is sweet potato and chickpea.
I want to start experimenting more with different curries as I think they offer so much depth of flavour and it’s also a great comforting dish. All the herbs and spices used in many of them offer a range of health benefits and they all help to boost your immunity. In this one in particular, the garlic, ginger and turmeric are all great for fighting the colds in winter and are anti-inflammatories. I love it when the ingredients I use in my cooking have multitude of health benefits!
- 2 cups medium or long grain brown rice (soaked overnight), rinsed, drained and cooked
- 1 ½ tbsp coconut oil
- 1 brown onion, chopped
- ¼ medium cauliflower head, cut into florets
- 2 medium potatoes, cut into 8 pieces
- 1 can tomatoes (400g)
- 1 can coconut milk or low fat cream
- 2-3cm piece of ginger
- 3 garlic cloves
- ⅓ cup curry leaves
- 1 tbsp garam masala
- ½ tsp turmeric powder
- ½ cup cashews
- 1/8 tsp hot chilli powder
- Salt to taste
- Coriander for garnish (optional)
- Cook the rice following instructions on packet.
- Place the coconut oil in a large saucepan on medium heat.
- When the pan gets hot, add the onion and sauté for around 2 minutes.
- Add in the cauliflower and potatoes and cook for another 5 minutes stirring occasionally so the potatoes don't stick to the bottom of the pan.
- In a high speed blender, combine tomatoes, coconut milk/cream, ginger, garlic, garam masala, turmeric, cashews, hot chilli powder and salt. Blend until you reach a smooth and thick consistency then add to the saucepan. You can add some water if you want it a little runnier. I like my curries nice and thick.
- Cook for around 25-30 minutes stirring occasionally. It's ready when the potatoes are cooked.
- Serve with brown rice and garnish with coriander.
What kind of curry do you love making in the cooler months?