As a cold front hit the south island it brought snow to Dunedin, a good 4 inch’s or so and it’s not officially winter yet. I was feeling a little cold so I decided that it was a perfect day for a nice curry.
As I didn’t have any meat in the fridge or on hand to defrost I decided it was going to be a chunky vegetable red curry. With soft melt in your mouth chunks of pumpkin, flavour bursting cauliflower and carrots you can’t beat anything like this!
This is a great affordable dish to make, with most ingredients already in the cupboard at home it is perfect mild curry fit for anyone meat lover or vegetarian. With only a mild spice flavour it is a perfect curry for kids or people who don’t like as much heat.
Seasonal Vegetable Curry
Cumin & Black Sesame steamed Rice
2 onions, finely diced
4 garlic cloves, minced
2 tbsp. canola oil
4 1/2 tbsp. red curry paste
1 tsp. mild curry powder
1/4 tsp. ground cinnamon
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 head cauliflower, large florets
1/2 small pumpkin, large dice
3 carrots, large chunky slice
1 ltr. vegetable stock
1 can coconut cream
2 tsp. fish sauce
3 tbsp. corn flour = 3 tbsp. water
salt and pepper
2 tbsp. fresh coriander, ripped
150 gm plain unsweetened yoghurt
Cumin and Black Sesame Rice
2 tsp. black sesame seeds
2 tsp. cumin seeds, toasted
- In a Large pot, heat oil over a very low heat.
- Add onions and sweat without colouring for 5 minutes, add garlic and cook for a further 2 minutes.
- Add curry paste, cinnamon, cumin, coriander, curry powder to the onions. Cook for 5 minutes stirring well, the mix with become very aromatic.
- Add prepared vegetables and stir coating the vegetables in the curry paste.
- Add stock and coconut cream stir well and simmer for 30 minutes, stirring occasionally.
- After 30 minutes add fish sauce and check the seasoning adjust it to suit.
- Make a slurry of corn flour and water, add this to your slow simmering vegetables. Stir in gently.
- Simmer for another 30 minutes, only stir occasionally you don’t want to break up the vegetables too much, while this is cooking it would be a good time to steam your rice.
- Pour curry into serving bowl, top with fresh coriander and dollops of yoghurt. Sprinkle steamed rice with the toasted cumin seeds and black sesame seeds.
- Serve, enjoy how it is or serve with nanas, or hot flat bread.
Serves: 6-7 people, perfect when frozen and re-heated for lunch or a fast dinner.
This is a great curry to have even though it doesn’t contain any meat it is defiantly a stomach fuller, hearty chunks of naturally sweet pumpkin and carrot with flavour packed cauliflower. This curry was sure a hit for lunch today and possibly dinner tonight also, there was a lot left over.