Kashmiri Vegetable Curry
Mar
Mmmm, the flavours in this Kashmiri curry will have your mouth watering the moment the spices hit the pan. The hardest part of this recipe is waiting for it to cook.
When we take this recipe to the markets and cook and serve from a small cooktop at our stall we often find people tracking us down like bloodhounds from across the markets. “I could smell this awesome smell from all the way over there,” they say, with a glazed look in their eyes. “What is it?” We just hand over the curry.
Ah… happy customers.
Ingredients
2 tablespoons coconut oil
1 tablespoons Brazen Kashmiri Curry Blend
1 clove garlic – crushed
1 tablespoons ginger – finely chopped
1 onion – diced
2 cups of vegetables of your choice diced up into even sized pieces
– pumpkin
– potato
– celery
– carrot
– eggplant
– sweet potato
2 cups vegetable stock
½ cup coconut cream
Handful of spinach, kale or Tuscan cabbage, sliced.
Method
Heat a large heavy pot on the stove with the oil.
Add the garlic, ginger and onion. Fry until fragrant and the onion is translucent.
Add in the Kashmiri Curry blend and stir in well.
Add the diced vegetables and the stock. Bring to the boil and reduce to a simmer. Simmer for 30 minutes or until the vegetables are tender.
Stir in the spinach and the coconut cream. Heat for a couple of minutes and serve warm with rice.
Feel free to add chicken, lamb or beef to this dish if you would like. You may need to add a little more stock if you do this. Just keep an eye on the pot as it simmers and add more stock if it looks like it needs it. The cooking time will be around 10 minutes longer with the lamb or the beef.
