Vegetable Curry Recipe

Spices add so much flavour to our food and trigger satiety, making us less likely to eat more than we should. It also is a healthy way of adding flavour to our food without using sugar and MSG. This vegetable curry was completely vegan with coconut milk and CocoNutrients virgin coconut oil for great flavour and good fat.

Vegetable Curry (Vegan)

Cooking my vegetable curry

Cooking my vegetable curry

Vegetable Curry

Vegetable Curry

Vegetable Curry Recipe

Rempah (blend into a paste)

20 shallots, Peeled

10 cloves garlic, peeled

1 inch ginger, peeled and sliced

5 tablespoons of curry powder

2 tablespoons of tomato paste

2 tablespoons of tau cheo

3 tablespoons of coconut oil

1kg of coconut milk

Added herbs

2 stalks of curry leaves

5 kaffir lime leaves

2 stalks of lemongrass

2 tablespoons of assam paste mixed into 5 tablespoons of water, seeds removed

Vegetables (you can use any vegetables you like, the more varied in colour the better)

1 local brinjal cut into 5cm cubes

Pumpkin cut into 2cm cubes

Carrots cut into 2 cm cubes

French beans cut into 5cm lengths

Celery, 2 stalks, cut into chunks

Half a cabbage cut into wedges

1 head of Cauliflower, cut into florets

Method

In a wok, heat the coconut oil.

Add the curry leaves to the heated coconut oil and fry until leaves are fregrant.

Add the rempah and slowly fry the rempah over a slow fire until the oil “comes” out of the mixture.

Add the hard vegetables like pumkin, carrots and celery into the rempah and fry it a little more until all the vegetables are coated in the mixture.

Add the lime leaves, lemongrass and assam mixture

Add the coconut milk and bring to a boil over a high heat

Add the rest of the vegetables and season with soy sauce.

Simmer until the vegetables are tender.

Serve with chapatis or brown/red rice

 

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