VEGAN CURRY !
Updated: Dec 25, 2019
Vegan curry!
One of the number one questions I get asked as a chef is “Eliott, what is your favorite dish to cook?” to which I always say “CURRY!”
Why do I love making curries so much you ask?
The answer is simple! The curry is such an amazing dish that is simple & humble in it’s design, yet equally intricate with thousands of different iterations of the same basic concept
What makes a curry a curry?
At its core, the curry is simply a spicy aromatic sauce containing some sort of vegetable, or meat usually served over fluffy basmati rice. It is believed to have originated in India, however there's conflicting evidence on this theory. But all I know for sure is that they are a fun, simple, and healthy way to spice up your cooking repertoire, and bring a dish to YOUR family table that everyone will love!
Recipe
Garlic 8 cloves (minced)
Shallot 4 oz. (minced)
Ginger 3 oz. (minced)
Chipotle paste 1 Tbsp
Red curry paste 1 Tbsp
Cumin 1 Tbsp
Curry powder 2 Tbsp
Garam masala 1 Tbsp
Garlic powder 1 Tbsp
Tomato paste 2 Tbsp
Vegan sausage 8 oz. (sliced)
Vine ripened tomato 2 (diced)
White button mushroom 8 oz (sliced thinly)
Sweet potato 1 (diced)
Cauliflower 1 (diced)
Celery 2 stalks (sliced thinly)
Cilantro 1 bunch (chopped)
Coconut milk 3 14 oz. cans
Garbanzo beans 1 12 oz. can
Black lentil 1 12 oz. can
Rice vinegar 2 Tbsp
Salt & pepper to taste
Olive oil
Instructions
1. Go down the list of ingredients above, and do all of your knife cuts. (slice, dice, mince), and separate each ingredient into separate bowls, or neat piles on a plate.
2. Pre heat a 5 qt. Heavy bottomed pot over medium low heat, & add enough olive oil to coat the bottom.
3. Then sautee garlic, ginger, and shallots until they are translucent, and very fragrant.
Add cumin, garam masala, curry powder, garlic powder, curry paste, tomato paste, & chipotle paste, and continue stirring until all of the fragrances of the spices are fully bloomed (be careful not to scorch the bottom of your pot).
4. In a separate heavy bottomed skillet, sautee mushrooms over VERY high heat until they are dry, and caramelized.
5. Add sliced tomatoes, sweet potato, cauliflower, garbanzo beans, vegan sausage, mushrooms, & 3 cans of coconut milk, & simmer for 20 minutes
6. Generously season with salt and pepper! This is a big giant pot of food, and it requires adequate seasoning. (Always taste as you go!)
7. Serve over sexy fluffy basmati rice (Recipe below!)
What about the rice?
Ironically enough, the rice is actually the most challenging part of this dish!
To make the perfect pot of rice requires patience, practice, & above all else, SOUL
My grandmother made the most PERFECT rice ever, and she never measured a thing! This is why when I make rice, I just follow my instincts.
But to make this as easy as possible for you, and bring you one step closer to rice perfection, please read my recipe, & instructions below!
Recipe
Long grain basmati rice 3 cups
Shallot 4 oz. (minced)
Garlic 4 cloves (minced)
Olive oil
Salt & pepper
Instructions
1. Mince garlic, & shallots, & set aside
2. Sautee garlic and shallots with a generous amount of olive oil in a 4 quart pot until translucent
3. Add rice, and stir the rice into the pot until each grain is coated with the oil, and shallot mixture.
4. Season GENEROUSLY with salt and pepper. The odds of you under seasoning your rice is far greater than the odds of you over seasoning it.
5. Cover with enough water to submerge the rice by 1 inch, & simmer over medium heat until most of the water has evaporated
6. Once you get to that step, fold the rice one more time with a wooden spoon, shut off the flame, cover the pot, and leave the rice to steam for ten minutes.
7. Once it has steamed for 10 minutes, fluff it gently with a fork to give it some air, and let it rest uncovered for another 3 to 5 minutes. This will allow any excess moisture to evaporate from the rice ultimately giving you a more fluffy sexy result.
8. Eat, and enjoy!!
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