Courgette (zucchini) recipe idea no. 3 Caribbean Vegetable Curry Ingredients • 1 tbsp olive oil • 1 pinch sea salt • 1 white onion (peeled and chopped) • 1 clove garlic (peeled and crushed) • 1 piece (30g/2oz) fresh root ginger (peeled and grated) • 1 small hot red chilli pepper (seeds removed, finely chopped) • 2 tbsp curry powder • ½ tsp fenugreek seed • 1 tsp cumin seed . 10 curry leaves • 1 tsp ground cinnamon • 1 can (400g/14oz or 240g/8½oz) chickpeas/garbanzo beans • 1 large (500g/1lb) sweet potato (peeled and chopped into 2cm chunks) • 3 tbsp coconut powder dissolved in 1½ cups (350ml/12 floz) water, or 1 can coconut milk • 2 tbsp arrowroot powder or corn flour (dissolved in a little cold water) • 1 medium (300g/10½oz) courgette/zucchini (cut into small chunks – sprinkle with 1 tsp fresh lemon juice to prevent browning) • 1 red bell pepper (seeds removed, cut into small pieces) • 2 ripe tomatoes (washed and diced) • 1 dessert spoon sweet white miso (dissolved in a little water) • 1 tbsp fresh coriander/cilantro (washed and chopped) Instructions 1. Add oil and pinch of sea salt to a large saucepan, put on a low heat and add onion. Sweat gently for a few minutes until onion soft and translucent. Add garlic, ginger, chilli pepper and spices (curry powder, fenugreek, cumin, curry leaves, cinnamon), chickpeas/garbanzo beans, sweet potato, 1 cup (½ pint/240ml) coconut milk and diluted arrowroot (adding arrowroot or cornflour at this stage prevents the coconut milk from separating). Simmer for 10-15 minutes until sweet potato begins to soften. 2. Add courgette/zucchini, red bell pepper and tomatoes and simmer for a further 10-15 minutes. Add remaining ½ cup coconut milk. 3. Mix in sweet white miso to taste. Garnish with fresh coriander/cilantro and serve with rice #plantbased #vegan #glutenfree
Posted on: Fri, 08 Aug 2014 17:00:01 +0000