Wednesday, 22 April 2009

Vegan Take Away Style Curry Recipe

My vegan take away style curry recipe tasted so good that when I returned to the kitchen after finishing eating my share of it - I caught my hubby red handed scraping every last morsel of curry from the pan like there was no tomorrow!

I use a lot of Indian herbs in this recipe which gives it a very authentic Indian flavour. I also use my carrot and parsnip soup not only as a base which flavours the curry but the soup gives the curry a texture of perfection. Stay tuned for my carrot and parsnip soup recipe coming very soon.

You could call this recipe a pea and mushroom curry recipe but when we were eating it tasted so like we had just brought it in as treat from a fabulous take away.

Ingredients for Vegan Take Away Style Curry

1 + 1/2 Cup of frozen peas
1 large Red sweet pointed red pepper (chopped)
1 small Onion (sliced)
Tbsp Carrot and Parsnip Soup
3-4 Tbsp Water
Salt to season
3 large Portobella Mushrooms (chopped)
Pinch Dried coriander leaves
1 heaped tsp Freshly grated ginger
1 large Garlic (minced)
1 tsp Dried shredded coconut
2 Small green chillies (chopped)
2 Medium red chillies (chopped)
Rice bran oil

For the Spices
Pinch Fennel seeds
1/2 tsp Turmeric
1/2 tsp Paprika
1/4 tsp Cumin seeds
1 + 1/2 tsp Chef Jeenas Mild curry powder
3 tsp Dried methi leaves
Large pinch Dried curry leaves

Picture of portobella mushrooms.

Picture of freshly chopped chillies.

Picture of Indian herbs and spices ground to a powder.

How to make a Vegan Take Away Style Curry

Place fennel, turmeric, cumin seeds, paprika, mild curry powder, methi leaves and curry leaves into a grind and grind into a powder.

Using some rice bran oil cook the onions for a few minutes on a medium heat stiring frequently.

Add the red peppers, chillies, garlic and ginger.

Cook for a few minutes stiring all the time.

Sprinkle the curry spice powder all over the pan of vegetables then lightly drizzle a little rice bran oil on top of the spices.

You want the vegetables and spice powder to be lightly coated with the rice bran oil - not soaked or covered in oil.

Add the 5-6 tablespoons of carrot and parsnip soup.

Add 2-3 tablespoons of water and simmer on the lowest heat for 10 minutes.

Add the tsp of shredded coconut, pinch of salt (optional) and frozen peas.

Cook on low for another 10 minutes.

Add the mushrooms and simmer until cooked.

You may need to add another 1-2 tablespoons of water but make sure you do not add too much water or else the take away curry will turn into more of a watery stew.

Serve this tasty vegan take away style curry recipe with freshly cooked basmati rice and yogurt.


For more delicious vegan recipes see my vegan recipes index.


Dawn said...

never heard of the methi leaves?
but I am a HUGE lover of curry. I would be eating every last morsel too.

Anita said...

That's a good amount of spices - so it would be extra tasty! Would love to try this recipe, especially as it is getting colder where I live.

Gita's Kitchen said...

The curry looks so rich and creamy, I love the spices you have used here, looks delicious :)

Ramya Vijaykumar said...

Oh my Oh my look at how the curry is... Simply amazing by the way how do you appreciate so many spices in your food???

Pooja said...

Wow this is a great recipe Jeena :) The curry looks yummy :)

Ann said...

Wow. perfectly spiced up curry! I love this with any indian bread or basmati rice:)

Rosa's Yummy Yums said...

Another tasty vegan dish, yummy!



Nags said...

I make a similar curry very often :) Long time!! Nice to see your space is still the same, vibrant :)

Parita said...

Lovely curry jeena, i love the step by step pictures, thanks for sharing :)

Madhumathi said...

Yummy curry..i love the combo of spices in it!