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This hearty vegan root veggie curry, packed with yummy spices, is a wake up call for your taste buds and gives your immune system a much needed boost during cold Autumn (and raging pandemic / stressful election waiting) days!
In this recipe I have used all kinds of root veggies (potatoes, sweet potatoes celeriac root, carrots) and cauliflower, all pre-roasted in the oven, which gives this curry a beautiful deep and rounded flavour. Topping this curry with some fried tofu or (planted) chicken and crunchy nuts adds some bite to the dish and makes it even heartier.
My Tip: make heaps of the spicy curry paste as this is the most time / work intense part of the curry and it can be easily stored in the freezer for months. Then when in the mood for a curry, you simply defrost your spicy sauce and add freshly roasted veggies.
Ingredients / Preparation (for 4)
ROASTED VEGETABLES: serves 4
Choose 800g: (For example 1 medium sweet potato, 2 medium potatoes, 1 small cauliflower). But all of the below vegetables are yum:
Sweet potatoes (wash, cut of bruised skin, cut in 1,5x1,5 cm pieces)
Waxy potatoes (wash, cut of bruised skin, cut in 1,5x1,5 cm pieces)
Carrots (wash, peel if skin is not fresh, cut in 1,5x1,5 cm pieces)
Cauliflower (cut into large florets, approx.. 4x4cm)
Parsnips (wash, cut off bruised skin, cut in 1,5x1,5 cm pieces)
Celeriac root (wash, peel cut in 1,5x1,5 cm pieces)
TOFU: serves 4
250g Tofu: cut into bite size chunks (1cm tofu)
1. Heat 1 tbsp olive oil over medium heat in a non stick pan, and add the tofu. Fry for about 2 mintues before you stir first. Fry another 5min, until crisp.
2. Add ½ tsp. salt, a good grind of pepper, 1 tsp. cumin and 1 tsp. coriander seeds and fry for 30 seconds until fragrant. Remove from the heat.
Ingredients / Preparation (for 12)
CURRY PASTE
Dry spice mix:
16 Cardamom pods, roughly crushed in a mortar, shells removed
3 level tsp. Coriander seeds, roughly crushed in a mortar (together with the cardamom)
3 level tsp. Cumin seeds, rough crushed in a mortar (together with cardamom and coriander)
1.5 level tsp. Cinnamon ground
1,5 level tsp. Turmeric ground (= Curcuma)
1 tsp. dried Curry leaves (optional)
Fresh mix:
10 Garlic cloves, crushed or finely chopped
3 small onions, finely chopped
6 cm fresh ginger, grated
3 small fresh green chillis, deseeded and finely chopped
Cupboard staples:
400g tomato puree (or 4 tbsp tomato paste)
2 tbps Connie’s Kitchen Ketchup
1l coconut milk
1l water
salt & pepper
*replacement possibility nut milk: 200g cashews soaked over night or boiled 20mins in 1l water, then mixed together with 4 dates to a smooth puree (Nutribullet works super)
For serving:
1 lime or 1 lemon
15g coriander roughly chopped
pan-roasted and roughly chopped nuts (cashews, peanuts) or black sesame seeds.
1.Crush cardamom in a mortar, remove the shells.
2.Add coriander and cumin seeds to the cardamom and crush roughly
3.Mix in cinnamon and turmeric and the dried curry leaves.
4.In a large sauté pan, heat 2 Tbsp. olive oil over medium heat and fry onions about 10 mins until translucent and golden.
5.In the same pan add garlic, ginger, chilli and the dry spice mix and fry for another approx.2 minutes until fragrant .
6.Add tomato puree, Connie’s Kitchen Ketchup, coconut milk, water, salt, pepper, reduce heat to low-medium and bring to a light boil. Simmer for about 30mins, the liquid should have reduced by about 1/3.
7.Taste and season to perfection.
Tip: If you prefer a very smooth sauce (my kids do) I pop the sauce into my Nutribullet and mix it briefly)
8.At this stage remove 2/3 of the sauce and freeze portioned for a later use.
9.To the sauce remaining in the pot, add the roasted vegetables and simmer for another 5mins.
10.Mix in 2 tbsp lime or lemon juice and serve with tofu and nuts/seeds and basmati rice or pompadoms or freshly baked bread.
