I realized when writing the title of this blog post that it’s probably not true that everyone loves a good curry. I know a few people who actually don’t like curry and may possibly go through their whole lives not enjoying curry. I figured those people won’t read this blog post anyway and the ones who do love a good curry will be delighted and read on to get yet another curry recipe. At the moment the dish I want to eat the most is steamed veg and rice with tahini sauce. I can go seven nights eating that and then wham the curry cravings hit big time. So here is my latest curry recipe.

I was inspired by a recipe in Mira Manek’s cookbook and this is the last recipe I review in her book Saffron Soul. I took her soup recipe on page 71 and turned it into a curry. What stood out for me with this recipe is she blended the veggies to make the soup thick. I blended half the veggies and kept half whole to make it a curry. I also made it easier by not roasting the carrots. I added fenugreek as this is so good for heart health, served it with coconut yoghurt for a vegan meal and kept her delightful addition of toasted hazelnuts, which really adds a whole new dimension to this dish.  At first the recipe may seem a bit complicated but after making it three or four times it will seem easy. If you like curry you are sure to make it more than three or four times. I’ve made it every week since I checked out Mira’s book.

I keep meaning to say that for those of you who are new to my blog posts, I always, always use organic ingredients as this adds extra taste, extra nutrients and extra love.

This recipe makes enough for eight people if served with rice and another curry. I suggest still making the full quantity and freezing it if you don’t have seven guests.

Mira Inspired Curry

1 cup cooked puy lenitls
1 cup red split lentils (soaked for four hours, rinse well)
8 carrots diced
2 tomatoes cut in half
2 heads broccoli cut up small
1 silverbeet shredded fine
½ tsp hing ground
¼ tsp fenugreek ground
12 curry leaves
2 tsp cumin
2 tsp coriander
2 onions
1 tsp turmeric
3 to 4 cups water or more depending on how thick or thin you would like your curry.

For the hazelnuts

Splash sunflower oil
2 tbsp hazelnuts roughly chopped
½ tsp chili flakes
1 tbsp maple syrup

1. Place the tomatoes in a baking tin and bake at 200°C for 10 minutes or until cooked through. Steam the carrots. In a blender blend half of the carrots and the tomatoes.

2. Place a splash of oil in a saucepan and add the hing, fenugreek, curry leaves, cumin, coriander, onions and tamari and cook for a few minutes.  Add the red split lentils, water and salt. Bring to the boil and then add the broccoli and silverbeet. Cook until lentils are tender.

3. Add the cooked puy lentils, pureed carrots and tomato and whole carrots to the curry and heat for a few minutes. Taste for salt and add more salt if needed.

4. To make the hazelnuts, put a splash of oil in a frying pan and then add the hazelnuts and chilli, stir around for a few minutes and add the maple syrup and a touch of salt.

5. Serve the curry with the hazelnuts and a spoon of coconut yoghurt.   

The other three recipes I have adapted from Mira’s book are:

Nourishing Kidgeree
Best Granola Recipe
Watermelon Summer Salad

You can buy Mira’s book online or check out her website.

40 Days to get Early Bird prices for the full Vegan Chef & Lifestyle Training

It’s only a few days until the last foundation vegan cooking course for the year and it’s fully booked. I am excited to be meeting and working with eight new people and helping them learn how to cook creatively in a vegan kitchen. There are plenty of places left in all of the foundation courses next year.

It is also only forty days until the early bird special on the full Vegan Chef and Lifestyle Training ends. There are still currently five places left on the full training so now may very well be the time to get your application form in. Of course it really has to feel the right thing to do but by filling out the application form you may get a sense of if it really is what you want to devote six weeks of your time to next year.  

Also for any of you who are reading this and have already completed the foundation course there are only two places left for module 2, 3,4 and 5 next year so don’t leave it too late to make your decision on those either as they wont run again until 2019.

All the information you need is on our Modules Dates & Pricing page


Tags:curry broccoli carrots silverbeet lentils

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