VEGETABLE VINDALOO

We’re pretty obsessed with Yotam Ottolenghi and take a lot of inspiration from his books.  This recipe is one of these with some slight changes and the addition of more vege.  The more vege the better in our eyes.  This is hearty, nutritious and packed full of flavour,  perfect for those cool winter nights.  We added a large dollop of cashew cream (which we’re slight addicted to), which really brought the flavours together and took it from good to GREAT!  It’s even better the next day when the flavours have had a chance to develop.  Don’t be put off but the list of ingredients – it’s mostly spices and a variety of vegetables.

Serves 4

Ingredients:

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 8 cardamon pods
  • 1/2 tsp cloves
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 2 tbsp coconut oil
  • 1 red onion, finely diced
  • 1 tsp mustard seeds
  • 20 curry leaves
  • 2 tbsp fresh ginger, grated
  • 1 chilli, finely chopped (optional)
  • 3 large tomatoes, chopped
  • 2 tbsp apple cider vinegar
  • 300ml water
  • 1 tbsp coconut sugar
  • 1 lage potato, peeled and diced into 2cm
  • 1 large kumara, peeled and diced into 2cm
  • 2 red capsicums, cut into 2cm dice
  • 2 carrots, peeled and chopped into 2cm dice
  • 1/2 head cauliflower cut into bite sized florets
  • Fresh mint & coriander for garnish
  • Cashew cream/aioli

1. Place cardamon, cumin and coriander seeds into a hot pan and dry roast until fragrant.  Remove from heat, add cloves and grind using a spice grinder or mortar & pestle.  We like to remove the husks of the cardamon pods before doing this but purely optional.  Next add the turmeric, paprika and cinnamon.  Mix and set aside.

2. Using a medium-low heat place the oil in a deep sided pot and sauté the red onion and mustard seeds for 10 minutes or until browned.  Add the curry leaves, reserved spice mix, grated ginger and chilli and continue cooking for another 5 minutes.  Add the chopped tomatoes, vinegar, water and coconut sugar and season to taste.  Cover the pot and simmer for 20 minutes.

3. Add the diced potato and simmer for a further 20 minutes.  Add the diced kumara, capsicum, carrots and cauliflower.  Cover again and cook for 30 minutes on a low heat or until the potato is tender.  If the curry appears too dry, add a little more water.  Check seasoning and adjust if needed.

4. Serve hot with steamed rice, or grain or choice.  Add a dollop of cashew cream and loads of fresh herbs.