Vegan Malabar Curry
Try this Vegan Malabar Curry recipe, or contribute your own.
Try this Vegan Malabar Curry recipe, or contribute your own.
- 1 cup cooked chickpeas
- 1/2 tsp turmeric
- 2 tsp ground coriander
- fresh coriander to serve (optional)
- 2 medium tomatoes (400 g / 14 oz)
- vegetable or coconut oil for frying
- 2 small onions diced finely
- 2 large garlic cloves diced finely
- 5 cm / 2 †piece of ginger peeled and diced finely
- 1 tsp black mustard seeds
- 24 curry leaves fresh or dried (i used dried)
- 1/2 tsp fenugreek seeds
- 1 1/2-2 tsp hot chilli powder
- 1/2-1 tbsp tamarind paste
- 240 ml / 1 cup full fat coconut milk
- 1/2 small cauliflower divided into florets
- a handful of green flat beans sliced thinly, on the diagonal
- 50 g / 2 oz fresh spinach
- approx. 3/4 tsp fine sea salt adjust to taste
- 2 tsp sugar i used coconut
- favourite rice to serve
- toasted cashews to serve (optional)
- Carbohydrate 20.3394253212147 g
- Cholesterol 0 mg
- Fat 1.72485953031773 g
- Fiber 6.31948047238908 g
- Protein 6.78880665087808 g
- Saturated Fat 0.179388778901034 g
- Serving Size 1 1 Serving (143g)
- Sodium 26.7486965305077 mg
- Sugar 14.0199448488256 g
- Trans Fat 0.391516495651928 g
- Calories 117 calories
Step-by-step
- Peel your tomatoes, chop roughly and blend (using a stick blender or a regular upright blender) until smooth.
- Heat up 2-3 tbsp of oil in a large frying pan that you have a lid for. Once the oil is hot, add half of the mustard seeds (½ tsp) and curry leaves (12 leaves), all of the fenugreek seeds and ginger. Stir-fry for a few seconds.
- Decrease the heat to medium and add diced garlic and onion to the pan. Fry gently (stirring from time to time) until onion softens and turns dark golden (about 6-7 minutes).
- Add all the dry spices to the pan. Mix everything well so that the aromatics are coated in spices. Stir-fry for about 30 seconds.
- Add blended tomatoes to the pan. If using a ready-made tamarind paste/puree, add 1 tbsp of it to the curry. If using a tamarind block, dissolve ½ tbsp in 1 tbsp of boiling water before adding it to the curry.
- Simmer (without a lid) until slightly reduced and you can see oil separating from the sauce. Season with salt.
- Add about 60 ml / ½ cup of water to the sauce and put cauliflower florets in the sauce. Cover with a lid and simmer for about 3 minutes and add sliced green beans and cook for further 2 minutes.
- Add coconut milk and allow the sauce to come to a simmer again.
- Finally drop in cooked chickpeas and fresh spinach. Allow spinach to wilt into the sauce. Check and adjust the seasoning.
- In a small pan, heat 1 tablespoon of oil to temper the spices. Add remaining mustard seeds and curry leaves to the hot oil and fry for about 10 seconds (until fragrant and mustard seeds start to pop), then tip tempered spices into the curry.
- Serve over cooked rice, topped with toasted cashews and fresh coriander.
My Vegan Malabar Curry Adventure: A Busy Mom's Delicious Discovery
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time for anything beyond the bare minimum feels like a luxury. Cooking, while a source of joy for me, often takes a backseat to the relentless demands of daily life. However, this Vegan Malabar Curry recipe has become a lifeline, a beacon of flavor in the midst of my busy schedule. It’s quick, it’s healthy, and it's utterly delicious – even my picky eaters gobble it up!
I discovered this recipe while browsing through a vegan cooking blog (I won't name it here to avoid any endorsement issues!). Initially, I was hesitant; Indian cuisine often seems intimidating with its long list of ingredients and complex spice blends. But, surprisingly, this recipe is incredibly straightforward. The ingredient list may look lengthy, but most are pantry staples, and the method is surprisingly easy to follow. The vibrant colours alone are a feast for the eyes, making the preparation almost therapeutic.
The beauty of this recipe lies in its adaptability. Some days, I'm short on time, so I use pre-chopped vegetables or even pre-cooked chickpeas. Other times, I take the extra few minutes to chop everything myself, savouring the process and feeling a sense of accomplishment as the aromas fill my kitchen. It’s a flexible dish, perfect for busy weeknights, and sophisticated enough for a weekend dinner party.
One of my favourite aspects is the versatility of this curry. I often adjust the spice level to suit my family’s preferences; sometimes a bit milder for the kids, sometimes a little spicier for my husband and me. I've also experimented with adding other vegetables, like potatoes or green peppers, depending on what’s in season and readily available at my local market. The creamy coconut milk adds a rich texture, making this a hearty and satisfying meal that keeps everyone feeling full and energized.
The result is a fragrant, vibrant, and incredibly flavourful curry that is both comforting and satisfying. It's a dish that has quickly become a family favourite, a testament to its deliciousness and ease of preparation. It’s a reminder that even amidst the chaos of a busy life, taking the time to prepare a wholesome and delicious meal can be a small act of self-care, creating a moment of peace and connection within our family. This Vegan Malabar Curry isn’t just a recipe; it’s a testament to the power of simple pleasures and the joy of sharing a delicious meal together.
Beyond its taste and ease, this dish holds a certain significance for me. It represents a journey, a discovery of new flavours and techniques, and a connection to a cuisine I hadn’t previously explored. It's a reminder that stepping outside of one’s culinary comfort zone can lead to unexpected and rewarding results. Each time I prepare this curry, it’s not just a meal I'm creating; it’s a story, a narrative of busy days, family moments, and the simple joy of delicious food.
So, if you’re a busy mom, a working professional, or simply someone who appreciates flavourful and easy-to-make meals, I highly recommend giving this Vegan Malabar Curry a try. It’s a recipe that truly nourishes the body and the soul.
Tips and Variations:
- Make it ahead: This curry tastes even better the next day, so feel free to make a large batch and enjoy leftovers for lunch or dinner the following day.
- Spice it up: For those who enjoy a spicier curry, add a little extra chilli powder or some finely chopped fresh chillies.
- Add other vegetables: Feel free to experiment with other vegetables, such as potatoes, carrots, or peas.
- Serve with: Enjoy this curry with your favourite rice, naan bread, or roti.
I hope you enjoy this recipe as much as my family and I do. Happy cooking!
