As some people may know, I have taken an online university course, so I haven’t really been cooking or experimenting a lot lately. That explains my hiatus a bit. The other day, I was taking a break from work and school and scrolling thru Pinterest while staring at my cupboards and fridge trying to find inspiration to cook, and try something new. I remembered the other day, a few of the girlies where over and we where talking about how we should all go to our favourite Indian restaurant, so I texted boyfriend to pick up coconut milk on his way home.
An idea clicked in my head, I do not have any meat in the house but I have a S*** tone of veggies, spices and a 10kg bag of rice… why not attempt a Vegan Indian Curry! It was fun to make together, and took my mind of work and school while we cooked together. Boyfriend didn’t even realize there was no meat in the meal, he is a serious carnivore some days, he even went for seconds and took some to work. I call that a successful vegan meal in my books. Here is how I did it!
Gather up all your ingredients:
2 medium sized potatoes, cleaned and cubed
1 large yam, cubed
1 white onion, diced
Half a head of a medium cauliflower, pieces
1 red pepper, sliced
bunch of kale, sliced
1 fresh chili pepper, minced
3 cloves of garlic, minced
1 inch piece of ginger, grated
1 heaping tbsp mustard seeds
2 heaping tbsp medium curry powder
1 heaping tbsp cumin powder
1 heaping tbsp turmeric
3 cups vegetable broth
2 cups Coconut Milk (1 cup for rice, 1 cup for curry)
1 cup of rice
Na’an and Cilantro if you desire
Slice, dice and prep all your veggies in advance. It makes the recipe got faster and no burning of spices.
In a pan on medium heat with about 3 tablespoon grape seed oil add the finely chop an onion and fresh chili. Once the onion start to sweat put in the garlic, ginger, cumin, curry, turmeric and mustard seeds. Once all the spices are combined add in the veggies and stir to coat all the wonderful goodness of spices.
Once all the vegetables are coated add in the 3 cups of vegetable broth and 1 cup of coconut milk. Stir and cover to let the veggies cook. While the veggies are cooking make the coconut rice. One cup of rice, one cup of coconut milk and one cup of water.
When the veggies are ready (test it out: they will fall off your fork smoothly), taste and add any more desired spices. Mix, plate and enjoy!
** NOTE: watch the rice closely. I called mine toasty because I burnt it! Coconut milk is very easy to bun.