Wednesday, September 18, 2013

Recipe: Kerala Curry

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

I often borrow cookbooks from the library because I first want to look through them before I buy yet another cookbook. The book 30 minute vegetarian by Rose Elliot, just got translated to Dutch recently and last week I could pick it up from the library. I will review it later on for Vegan MoFo, but today I am already sharing a recipe from the book. Because we often cook for two days, I choose a vegan curry recipe to make and it was one of the best curries I ever ate! My boyfriend agrees, so this will become our go to recipe for curry probably. (At least the spice mix, veggies may vary of course). Below is our version of the recipe.

Kerala Curry (serves 6)
- 400 gr pandan or basmati rice
- 3 tbsp olive oil
- 2 spring onions, sliced
- 300 gr carrots, sliced
- 300 gr mini potatoes
- 300 gr cauliflower, in small florets (used broccoli)
- 300 gr green beans, in 5 cm pieces
- 400 ml coconut milk
- some fresh cilantro, chopped

Wet spice mix:
- 300 gr  tomatoes, crushed
- 4 cloves garlic, chopped
- 6 cm fresh ginger, chopped

Dry spice mix:
- 1.5 tbsp of each
 - chilipowder
 - coriander
 - fennelseeds
 - kukurma
- seeds from 6 cardamom pods, crushed

Make the wet spicemix in a kitchen machine and put aside. Heat the oil in a large pan. Add onions, potatoes, carrots and fresh beans (frozen you can add later). Put the heat on low, place a lid on the pan and let it simmer for about 10 minutes until the veggies beginning to soften. Stir occasionally.
We always use a rice cooker for our rice. This would be the point to turn it on.
Add the dry spicemix, bake it for about 1 minute until you start to smell the spices. Then add the cauliflower and wet spicemix (and beans if you use frozen). Put the lid on again and let simmer for another 10 minutes.
Then add the coconut milk, heat for about 5 more minutes. Add the fresh cilantro last and serve. It is a wet sauce, but the rice will absorb a lot of the sauce, so on the plate it doesn't look soupy, but in the pan it will. The sauce gives the rice great flavour.

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