Like most of my recipes, this beauty came about when a show I was watching gave me cravings (Rick Stein’s India and The Moaning of Life were the culprits this time) so I made do with whatever I happened to have at home to quench said cravings. By the time I came up with this gem I fell in love with myself all over again, as I usually do when I accomplish this sort of thing. I wrote down the ingredients and recreated the incredible curry for a family dinner with my housemates last week, and it went down a real treat!
Honestly, I just threw together whatever spices I could think of that I knew went into some sort of curry, added some vegies and legumes for protein and fibre. It’s also a mild curry, so it’s perfect for kids, and completely vegan and gluten free. It’s packed with nutrients that will make you feel like you are being very good to your body (because you are!) and meat-eating boys have so far been entirely stoked with this as a meal.
I love this served with fluffy brown rice, pappadums, mango chutney and hummus (or yoghurt) and the recipe makes so much that I fed 7 people with enough for at least 2 serves of leftovers, so yes, definitely a FEAST!
3-4 pods cardamom, crushed slightly (I just squish these with my fingers)
1 x cinnamon stick
1tbl fennel seeds
1tbl coriander seeds
1tbl mustard seeds
1tbl caraway seeds
1tbl rice bran oil/coconut oil
3 cloves garlic, crushed
2cm fresh ginger, peeled and grated
1 x onion or bunch of spring onion, diced
1 x capsicum diced
1 x carrot diced
Large handful of mushrooms cubed
1tsp Himalayan rock salt/Murray pink salt
1/3 cup water
1 x punnet cherry tomatoes
1-2 x potato, cubed with skin left on
1/4 x pumpkin cubed with skin left on
3 x cans red kidney beans thoroughly rinsed
(Also add in some cauliflower, beans, zucchini, celery, broccoli, any veg you have handy really to bulk it out and give you extra nutrients. I change it each time I make it depending on what I have available and it always tastes amazing)
To serve: Brown rice, pappadums/roti/naan, hummus/yoghurt/raita, mango chutney
In a large, deep frypan (that has a lid) on a high heat, chuck in all dry spices and heat until fragrant (you may add chilli if you like, but it’s not necessary).
Add the oil, garlic, ginger, onion, carrot, capsicum, mushrooms and salt and cook, stirring, until soft (add celery in here too). Add water and remaining ingredients and cover. Bring to a boil and simmer until all the vegetables are cooked through. You may need to add more water to help the veggies cook, so if so, do that.
You may also need to take off the lid and let some of the fluid evaporate for a while, but otherwise, your curry is ready to go. And trust me when I say you can easily feed 8-10 people with this recipe!
****NOTE: TWO METHODS FOR LOVELY AND FLUFFY BROWN RICE****
Soak for 24 hours in salted cold water before rinsing and boiling
In a medium to large saucepan, add your rice, 1tsp salt and just over double the amount of water to rice. Boil until all fluid is essentially gone. Fill with water again and continue to boil until all the water is gone.