Vegan Curry

Last weekend I raided the fridge and pantry to create an amazing vegan curry, carrot rice pilaf and radish/ cucumber salad. The vegan curry uses fresh turmeric along with a blend of spices and aromatics to bring great flavor to a channa based dish that also features roasted baigan and moko. This recipe demonstrates how you can take simple odds and ends and create an a delicious and wholesome meal.

Vegan Curry

Ingredients

• 3 tbsp turmeric minced or grated
• 6 cloves garlic minced
• 2 large onions diced
• 4 pimentos chopped
• 6 tomatoes diced
• 6 tomatoes quartered
• 2 cans chick peas drained
• 1 eggplant cut into bite sized chunks
• 2 plantain cut into bite sized chunks
• 2 sweet peppers roughly chopped
• 3 shadon beni leaves
• 4 sprigs thyme
• 10 carapulay or curry leaves
• 1 tsp nutmeg
• 1 tsp whole geera
• 1 tsp coriander seeds
• 2 cups water
• olive oil
• salt & black pepper to taste

Method

1. Season eggplant in a bowl with salt & black pepper then rub with olive oil
2. Season plantain in a bowl with salt, black pepper and nutmeg
3. Place eggplant and plantain on a baking tray and roast in a preheated oven at 400 degrees for 12 to 15 minutes
4. Toast geera and coriander seeds in a pan until fragrant
5. Add 3 tbsp of oil to a pot then add toasted geera & coriander seeds
6. Add onion then sauté for 1 minute
7. Add turmeric, pimento, garlic and carapulay then continue to sauté for 1 minute
8. Add diced tomato, season with salt and black pepper then cover and allow to simmer on medium heat for 3 minutes
9. Add one cup of water to mixture, combine well then cover and allow to cook for 5 minutes
10. Add channa then one cup of water to the pot.
11. Stir then cover and allow to cook for 10 to 15 minutes
12. Add roasted baigan, moko, shadon beni, thyme, sweet peppers and tomatoes to the pot
13. Continue to cook uncovered for 1 minute on high heat
14. Serve & Enjoy

Carrot Rice Pilaf

Ingredients

• 2 cups rice washed & drained
• 1 large onion diced
• 4 cloves garlic minced
• 1 carrot diced
• 1 tbsp cardamom powder
• 1 tbsp paprika
• 1 bay leaf
• 1/3 cup vegetable oil
• 2 cups water
• salt & black pepper to taste

Method

1. Add oil to a pot then saute onion & carrot for 1 minute
2. Add garlic then season with salt, black pepper, cardamom powder & paprika
3. Add rice, bay leaf and water
4. Bring pot to a boil then cover and allow to simmer on low heat for 10 minutes
5. Serve & Enjoy

Radish & Cucumber Salad

Ingredients

• 1 radish julienned 
• 1 cucumber julienned
• 1 celery finely chopped
• 1/2 cup vinegar
• salt & black pepper to taste

Method:

1. Toss ingredients together in a bowl
2. Serve & Enjoy