Vegan punchy coriander and ginger ‘curry’

I’m not really sure if this should be called a curry (as it doesn’t have the traditional ‘curry’ like flavours), but is punchy and full of flavour. I make it regularly and it has always done me proud!

The huge amounts of garlic, ginger and coriander may seem a bit much – but trust me, give it a go, it is really delicious.

This is my savoury recipe for the Winter Warmer Provamel challenge!

Ingredients (serves 4)
6 large flat mushrooms
2 aubergines (in slices)
Whole garlic bulb
6” ginger
2 bunches of coriander (stalks included)
4 Kenyan green finger chillies
Juice of 1 lemon
250ml vegan yoghurt (I used Provamel natural sugar-free)
1 fresh tomato
Salt and pepper
Cooking oil

Method

Firstly, peel all the garlic and ginger and put in a blender with the lemon juice, salt and pepper. Blend until it is a paste.

Slice the mushrooms and fry in a deep sided pan with plenty of oil on a very low heat. In a separate pan, (a griddle pan if possible) fry the aubergines so they are cooked well with dark brown lined charring. Once they are cooked, add them to the mushrooms – this may take about 15 minutes. Also add the garlic, ginger and lemon paste to the mushrooms. Turn up to a medium heat and cook for a further 15 minutes. Make sure it doesn’t become dry – if it does, add a splash of water or more oil.

While this is cooking, put the chillies, tomato puree, coriander and a splash of water in the blender and blend well. You might want to add the coriander in stages. Once it is blended into a mush, add it to the pan with the aubergines and mushrooms and cook for a further 10 minutes. Again, keep an eye on it to make sure it doesn’t become too dry.

Add the soya yogurt to the pan and cook for a further five minutes and then you are ready to serve.

I normally eat this with naan bread, but rice also goes really well if you can’t get your hands on vegan naan bread.

Vegan punchy coriander and ginger ‘curry’

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