Vegan Coconut Curry Recipe

Vegan Coconut Curry Recipe
4
Vegan, Vegetarian, Dairy Free
STORAGE
Store in the fridge for up to 72 hours or in the freezer for up to 3 months

A mild, rich and fragrant south-east Asian inspired curry which makes use of great homegrown summer produce, herbs and spices as well as Indigo Herb’s Organic Coconut Milk Powder for a dish packed full of flavour!


Ingredients
  • Curry Paste Ingredients:
  • 3 tsp cumin seeds
  • 2-3cm cinnamon bark or cassia (optional)
  • 3 tsp coriander seeds
  • 1 tsp Salt
  • Thumb size piece of fresh ginger roughly chopped
  • 4 shallots or 1 large onion roughly chopped
  • 2 tsp coriander root
  • 1 lemongrass stalk chopped
  • 1 tbsp turmeric powder
  • 4 tsp ground nut oil or vegetable oil
  • .
  • For the Curry:
  • 1 Onion roughly sliced
  • 1 Yellow & 1 Green Courgette chopped into chunks
  • 1/2 Squash or Marrow chopped into chunks
  • 1 Handfull of Green Beans chopped into chunks
  • 500ml Vegan Bouillon / Stock
  • Organic Coconut Milk Powder
  • Fresh Coriander
Method

Print

  1. Start by making the curry paste. Gently roast the coriander seeds, cumin seeds and cinnamon barks in a dry frying pan for a few minutes (2-3 max) and allow to cool.
  2. Combine the roasted spices with the rest of the curry paste ingredients, except for the turmeric, in a food blender and blend into a smooth paste.
  3. Add the turmeric powder to the blended paste and mix thoroughly.
  4. In a large pan on a medium heat, heat up some olive oil and then add the curry paste and fry for up to 5 minutes, stirring to avoid it sticking to the pan.
  5. Add in all the vegetables and coat them in the curry paste, fry for 5-6 mins until the onion has begins to soften.
  6. In the jug of vegetable stock spoon in Coconut Milk Powder until you reach the desired consistency, add more if you would like a thicker sauce.
  7. Add the liquid gradually to the vegetables until it reaches the right consistency (it will thicken as it cooks) and stir through.
  8. Bring the pan to the boil and then reduct to a low simmer and leave until the vegetables are cooked.
  9. Serve over rice and top with fresh coriander.
29 July 2019 - 2:56pm