An adventurous curry indeed ! I say this because, besides being absolutely in love with curries, I have spent a couple of decades perfecting my curry dishes. THIS little devil here is an absolute gem. Words cannot describe the taste, or do it justice. It’s a culinary experience that deserves to be made and tasted – if you love curries. I can almost promise you that this is one of the dishes I expect to be served in heaven, or my last preferred dinner before hell – helllllllp! I do hope you enjoy it as much as we did.
My four-year old daughter loved it (I mashed it up for her). My husband (a very discerning curry lover) said, “Miriam, this is one of your best curries, because it has the perfect blend of salt, spice, and sweet versus the velvet potato texture, the burst-in-your-mouth sultanas, and the moist pungent sauce (but not too pungent). I swear, it’s the most full-flavoured, mouth-watering vegan curry ever !
- 1 very large onion, roughly chopped
- 5 cloves garlic
- 2-3 inch piece of ginger, peeled and cut in 4 pieces
- ¼ cup extra virgin olive oil (it needs that amount – not water, which will melt the potato and make a messy mash)
- 4 medium sized potatoes (microwave them in their skins until soft, and then peel and cut each one into 5 pieces)
- 2-3 tbsp rich tomato puree
- 2 tsp curry powder (you choose hot or mild)
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp coriander seeds
- 1 tsp crushed cardamon seeds (a must)
- 2 cups of vegan mince of your own choice (I use Linda McCartney Veggiemince)
- 1 cup of petit pois (peas)
- ¾ cup of golden sultanas (the large ones), or raisins (jumbo if you can find them)
- 2 cups of water (a little more if needed)
- chopped fresh coriander for garnishing
First place the onion, garlic and ginger in a food processor and process until very finely chopped (almost liquid). Meantime, in a large non-stick pan (that has a lid), pour the olive oil, allow to heat for a few moments, and then pour in the onion mixture. Lower the heat and continue to cook for a few minutes, stirring almost all the time (as this mixture burns easily).
Now add the spices, and mix for a few seconds. Then add the tomato puree and the potatoes, and continue mixing on a lowered heat. Next add your vegan mince – you may add this from frozen – all the time mixing.
Add your sultanas/raisins and peas, and the rest of the ingredients, except for the fresh coriander. Cover and allow to simmer gently for around an hour, keeping a careful eye that ingredients aren’t sticking or getting too dry. Serve hot with your favourite rice, poppadoms and vegan raita.
Bon Appetit !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !