Best cooked a few hours in advance. Serves 50
This version doesn’t contain any pulses to make it a little lighter. Good for a light lunch. If you want to turn it into a main meal, add 1kg dried chickpeas (soaked and cooked as per instructions). (Vegan, Gluten Free)
3 Leeks (or onions), chopped (including all the dark green bits)
1.5kg Carrots, diced
1kg Apple, grated (skin on)
3kg Kumara (sweet potato)
1kg Frozen peas
8 cubes Veg stock (dissolved in 1 cup hot water)
4 tablespoons Mild curry powder
3 x 400ml cans Coconut cream (or similar amount in cartons)
2 tablespoons Garlic, crushed
2 tablespoons Garam masala* (mixed with ¼ cup water first)
4 tablespoons Oil
1kg Cashew nuts
1-4 tablespoons Hot curry powder (optional) depending on the heat wanted
* Some garam masala includes chilli, some doesn’t! This recipe has assumed it doesn’t so do check your packet or taste it first if the individual ingredients aren’t listed. You may need to adjust the quantity of spices, if in doubt add it a teaspoon at a time and taste as you go!
- Heat the oil in a large saucepan. Fry the leek until soft.
- Add carrots and garlic and cook until soft.
- Add all the rest of the ingredients except the garam masala and cashews.
- Add water to the desired level in the pan and bring to the boil. Simmer for 20-40 mins until the kumara softens and thickens the liquid. The more water the more the dish will be like soup than stew, better to underestimate and add more as required.
- Taste and add salt and more curry powder as needed.
- Toast the cashew nuts in a dry pan or on a baking sheet in a moderate oven until they start to turn golden, stirring occasionally. This should only take a few minutes.
- Leave the curry to sit for as long as possible (2 hours is good), reheat when needed.
- Just before serving add the cashews and mix well
- If you haven’t used the hot curry powder, put some chilli next to the curry for people to add.
Serve with rice (about 30-50g per person depending on the size of meal wanted).
A mix of brown and red rice looks v pretty
- Use 1 cup of rice to 2 cups water.
- Add 2 teaspoons salt, 6 cloves and ½ tsp cinnamon
- Bring to the boil.
- Cover tightly, turn heat down to the lowest possible and simmer for 30-40 mins. Turn off heat and leave to rest until needed.
If the heat is too much, take the rice on and off during cooking.
If using white rice, cook for 11 mins after the initial boil.
Buy from an Indian food stockist and microwave straight on the turntable without covering for 40-60 secs until cooked. You can usually fit about 3 of the smaller size in at one go in a domestic microwave, try not to over lap them.
Serve quickly or they go soft.