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)
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
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
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