This is a basic curry I make a couple of times a month. It’s not adherent to any particular cuisine and I adapt it based on what I’ve got on hand. It’s gluten free, dairy free, and vegan. It refrigerates well and freezes well.
- Legumes, 1-2 cups, depending on what you’ve got on hand. I’ve used 400g tinned chickpeas, butter beans and kidney beans that have been well rinsed, I’ve used dried red lentils that have been soaked overnight and washed and most recently I’ve used a dried soup mix that also had barley in it, also soaking overnight and rinsing and straining the next day.
- A large sweet potato or half a pumpkin, chopped into chunks. If you want the meal to cook fast, chop them small. If you are using dried legumes and want your vegies to retain their shape, chop them larger or add in later in the cooking process.
- A bunch of kale, de-stemmed and chopped
- 1 tin of coconut cream
- 1 large onion, diced
- Olive oil
- 1 teaspoon of salt
- Black pepper to taste
- 5 cloves of garlic, chopped finely
- 1 tablespoon of finely chopped fresh ginger
- 1 tablespoons of turmeric
- 1 tablespoon of coriander powder (you can use fresh coriander if you like. I have that quirk that makes fresh coriander taste like soap, so if fresh coriander is your idea of a good time you go ahead. Add it at the end.)
- 1 teaspoon of cumin
- 1 teaspoon of cayenne
- 1/4 teaspoon of garam masala
- 2 bay leaves
- Cooked rice, nigella seeds (I have been using black sesame seeds, but both are not strictly necessary) and a wedge of lemon to serve
- Put the rice on to cook.
- Sautee onion in a large pot using about a quarter of a cup of olive oil. Add garlic and ginger once the onion is translucent. Stir frequently to stop the garlic from burning. After a minute, add the turmeric, coriander powder, cumin, cayenne and garam masala. Stir briskly. There should be enough oil in the pan to coat the spices but some will stick to the pan. Keep things moving or they will burn.
- After a minute of stirring the spice mix, add the can of coconut cream. Fill the tin with warm water and add this water to the pan. Add the legumes salt and sweet potato/pumpkin. Legumes always soak up a lot of salt so taste as the dish cooks. Add the bay leaves and black pepper. Cover with a lid and cook on moderate heat until nearly done. Stir occasionally to make sure nothing sticks to the bottom of the pan and burns.
- When nearly finished, add the huge pile of chopped kale. You will think this is too much but it will wilt as it cooks down. I like adding kale to curries because of all the leafy greens it holds its shape and colour best during the cooking process. It’s also very rich in nutrients and fibre and lasts for a good two weeks in the fridge before cooking.
- Taste the curry and add more salt if needed.
- Serve over cooked rice with a sprinkle of nigella or sesame and a squeeze of lemon juice. Enjoy!