Vegan Curry
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves: 6 with rice
- 3 teaspoons ground turmeric
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 2 teaspoons yellow mustard seeds
- Oil for frying
- 3 sprigs curry leaves
- 2 large onions (around 500g/1.1lbs), peeled and diced
- 6 cloves garlic, peeled and diced
- 4 tomatoes, roughly chopped
- 2 cups/500ml/16.9flozs. vegetable stock
- 2kgs/4.4lbs vegetables (I used a mix of potato cubes, pumpkin cubes, whole fairy eggplant, tinned chickpeas, green beans and peas)
- 200ml/7flozs. coconut cream
Step 1 - Heat a very large pot on medium heat. Add the turmeric, curry powder, cumin and mustard seeds and dry fry until the mustard seeds start to pop.
Step 2 - Add oil, 2 sprigs of curry leaves (reserve 1 for decoration), onions and saute for 5-7 minutes until softened. Add the garlic and tomatoes and saute for a few minutes until the tomatoes have softened. Then add the stock and the hardest vegetables like the potatoes, pumpkin, carrot and whole fairy eggplant. Cook for 20 minutes or until just starting to soften (the exact time will depend on how small you've cut the pieces).
Step 3 - Then add the other vegetables like broccoli or cauliflower that will take 5 minutes to cook. The remaining vegetables only take 1-2 minutes to cook through like the chickpeas, green beans and peas so add these last. Turn the heat down to low and add coconut cream. Add last sprig of curry leaves at the end and serve with rice.