This is dry and delicious. It is particularly good to make with left over roasted root vegetables. If you have too many root veges in the house, roast them up with a teaspoon oil and some cumin seeds (and other seeds if you like). Chop them relatively small and they’ll only take 20-40 mins in a hot oven. You can then use them in this dish (omit the cooking part for the root veges, just throw them in). Vegan, Gluten Free
1 teaspoon cumin seeds
2.5cm piece ginger, peeled and roughly chopped
2 green finger chillies, roughly chopped
3 garlic cloves, peeled
50g unsweetened desiccated coconut
50 mls coconut cream/milk
2 teaspoon rapeseed/canola oil
1 large onion, peeled, halved and thinly sliced
600g root vegetables (kumara, parsnip, carrot, pumpkin, swede etc. You can use potatoes, but they take longer to cook). Wash if needed and chop into 1-2cm pieces. (Don’t peel)
1 ½ teaspoon garam masala
½ teaspoon turmeric
1/2 teaspoon vegetable stock powder/paste
200g leafy greens – such as silverbeet, kale, cabbage, leaves shredded
250g frozen peas, defrosted (optional)
- Put the cumin, ginger, chillies, garlic and desiccated coconut in a blender with just enough water to blitz everything to a smooth paste. Add the coconut milk and some more water and lightly pulse (over-mixing might split it) to a sauce-like consistency.
- In a large, non-stick pan with a lid, heat the oil, then fry the onion until translucent.
- Add the roasted veges and stir well. If using raw root veges, add to the onion and cook until just soft, stirring occasionally so they don’t stick. Browning is OK.
- Stir in the garam masala, turmeric and salt, then add the coconut sauce and bring up to a gentle bubble.
- Add the leafy greens, stir, cover and cook until wilted.
- Add the peas, cover again and simmer for a final five minutes, or longer if needed.
Serve with brown or black rice and other curries.