Vegan Curry.

So “Veganuary” is a thing now, working in the industry or not it is obvious that this lifestyle is on the rise to the extent that there is now a month dedicated to it. I like vegans, they keep us on our toes when challenging us to create them a new dish when they may not be too interested in what our menu offers, this dish is usually the go to choice, its similar to a Tikka Masala boasting strong garlic, ginger and garam masala flavors backed with a rich tomato sauce base.

I used cauliflower rice instead of your typical basmati as I thought it’d be a nice twist on a classic curry, I keep seeing it in supermarkets but thought i’d give it a try making my own.

Vegan/Vegetarian Tikka style Curry (serves 4) Ingredients:

  • 2 white onions
  • 1 medium sized ginger root
  • 1 bulb of garlic
  • 1 aubergine
  • 1courgette
  • 1 yellow pepper
  • A handful of chopped coriander
  • 1 cauliflower
  • 100g tomato paste
  • 200g tinned chopped tomatoes
  • Pinch of brown sugar
  • 50ml good vegetable stock
  • 1tbsn turmeric
  • 1tbsn garam masala
  • 1 pinch chilli powder
  • 1/2tbsn cumin
  • 2tbsn paprika
  • 1tbsn medium curry powder

I know it looks like a lot of ingredients and may be daunting but this is all very simple just how we like it at Raynor’s Kitchen, that said lets get to it, here is the method: Begin by preheating your oven to 180 Celsius and dice through your aubergine, courgette, pepper and 1 onion. You can tweak this recipe by adding any other vegetables you might fancy such as potatoes, cauliflower or broccoli, your choice. Put your diced vegetables into an oiled tray and gently roast for 20 minutes. Whilst the veg is roasting you can make a start on the curry sauce. Roughly slice the other onion, garlic and ginger root and gently sweat off in a saucepan with a little oil. Once cooked through add in all of your spices stirring them in followed by the tinned tomatoes, vegetable stock and tomato paste. Let this mixture simmer for half an hour on a low heat to let the spices mingle with the tomato sauce.

Spice mix.

Once cooked you can blend your sauce in a robo coupe or with a hand blender until smooth, add your roasted vegetables to the sauce back in the pan and finish with some chopped coriander. For the cauliflower rice chop the cauli into chunks and blitz it in a food processor on the pulse setting until it resembles rice, simply boil this until tender in water. Dish up your rice and top off with some of your hot curry. I served mine with chapatis and some nice mango chutney. Hope you enjoy it this, have a good Veganuary and Buon Appetito!!

2 Comments Add yours

  1. Alphe says:

    Hmm, aubergine and courgette? Interesting! These kind of warming curry vegetable stews are my go-to in winter, but I’ve not made them with aubergines or courgettes yet! Thanks for the inspiration!

    1. Let’s call it a Mediterranean-Indian fusion 😉 thanks for reading

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