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Beranda / #Delicious {Recipe} >> Vegan Malabar Curry

#Delicious {Recipe} >> Vegan Malabar Curry






#Delicious {Recipe} >> Vegan Malabar Curry


This dish is very fresh, made from selected ingredients, which will make our body become healthier and fitter. 

From children to adults can enjoy this dish. Can be enjoyed for breakfast, lunch or dinner. 

We don't need to buy this dish at a restaurant or market, because we can make it ourselves at home. So guys try it 😉



INGREDIENTS :


  • 2 medium tomatoes (400 g / 14 oz)
  • vegetable or coconut oil, for frying
  • 2 small onions, diced finely
  • 2 large garlic cloves, diced finely
  • 5 cm / 2 ” piece of ginger, peeled and diced finely
  • 1 tsp black mustard seeds
  • 24 curry leaves, fresh or dried (I used dried)
  • ½ tsp fenugreek seeds
  • ½ tsp turmeric
  • 1½-2 tsp hot chili powder
  • 2 tsp ground coriander
  • ½-1 tbsp tamarind paste
  • 240 ml / 1 cup full fat coconut milk
  • ½ small cauliflower, divided into florets
  • a handful of green flat beans, sliced thinly, on the diagonal
  • 50 g / 2 oz fresh spinach
  • 1 cup cooked chickpeas
  • approx. ¾ tsp fine sea salt, adjust to taste
  • 2 tsp sugar, I used coconut
  • favorite rice, to serve
  • toasted cashews, to serve (optional)
  • fresh coriander, to serve (optional)



METHOD :


  1. Peel your tomatoes, chop roughly and blend (using a stick blender or a regular upright blender) until smooth.
  2. Heat up 2-3 tbsp of oil in a large frying pan that you have a lid for. Once the oil is hot, add half of the mustard seeds (½ tsp) and curry leaves (12 leaves), all of the fenugreek seeds and ginger. Stir-fry for a few seconds.
  3. Decrease the heat to medium and add diced garlic and onion to the pan. Fry gently (stirring from time to time) until onion softens and turns dark golden (about 6-7 minutes).
  4. Add all the dry spices to the pan. Mix everything well so that the aromatics are coated in spices. Stir-fry for about 30 seconds.
  5. Add blended tomatoes to the pan. If using a ready-made tamarind paste/puree, add 1 tbsp of it to the curry. If using a tamarind block, dissolve ½ tbsp in 1 tbsp of boiling water before adding it to the curry.
  6. Simmer (without a lid) until slightly reduced and you can see oil separating from the sauce. Season with salt.
  7. Add about 60 ml / ¼ cup of water to the sauce and put cauliflower florets in the sauce. Cover with a lid and simmer for about 3 minutes and add sliced green beans and cook for further 2 minutes. Add coconut milk and allow the sauce to come to a simmer again. Finally, drop in cooked chickpeas and fresh spinach. Allow spinach to wilt into the sauce. Check and adjust the seasoning.
  8. In a small pan, heat 1 tablespoon of oil to temper the spices. Add remaining mustard seeds and curry leaves to the hot oil and fry for about 10 seconds (until fragrant and mustard seeds start to pop), then tip tempered spices into the curry.
  9. Serve over cooked rice, topped with toasted cashews and fresh coriander.



Thank you for coming to my blog and enjoyed to try to make this food at home, good luck