I made this vegan curry for dinner tonight and thought I’d chuck it up on my blog, along with a recipe to some papadams in case any of you are interested in the recipe.
I love to eat papadams with my curry when we get indian take-aways so thought I may as well try giving them a crack myself tonight.
They actually turned out pretty good.
The papadams were pretty straight forward to make and are the perfect vegan, gluten free accompaniment to this dish if you can be bothered making them.
- 1 1/2 cups rice
- 3 cups water
- 1 onion diced
- 3 cloves crushed garlic
- 1 heaped Tbsp coconut oil (or oil of your choosing)
- Optional: fresh chilli or hot sauce (add to your liking)
- 1 Tbsp grated ginger
- 2 Tbsp cumin seeds
- 2 Tbsp coriander seeds
- 1/2 tsp white pepper
- 1/2 tsp garam masala
- 1 tsp tumeric
- 6 cups of your choosing of vegetable (Potatoes, kumara, broccoli, carrot, asparagus and cauliflower. Will need to be boiled if you wish to include them. Capsicum and frozen peas can go straight into curry, no prior cooking is required).
- 1 can coconut cream (I use one with around 90% coconut milk)
- 2 Tbsp tomato paste
Optional: fresh coriander to garnish
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How to cook papadams
- In a rice cooker, add the rice and water and cook. (If you don’t have a rice cooker, cook in pot. You will know the rice is ready when it has soaked up all the water).
- In a wok, heat the oil. Once oil is heated, add in the onion. Stir occasionally.
- Once onion is clear, turn element onto low and add in cumin and coriander seeds. Continue stirring occasionally.
- Once the seeds turn brown, add in the garlic, chilli, ginger, salt, white pepper, tumeric and garam masala and stir. If at any time the spices begin to stick, add a little more oil.
- After around 5 minutes, stir in the coconut cream and tomato paste, then add the veges.
- Stir and then set aside. When ready to eat, heat up and serve.