Creamy Veg Bowl

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Creamy Veg Bowl
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the curry
2 tablespoons
1
onion (chopped)
1
green Chile pepper (finely chopped)
¾ inch
fresh Ginger root (peeled, chopped)
2 cloves
garlic (minced)
2 teaspoons
Turmeric (ground)
1 teaspoon
Cumin seed (crushed)
1 teaspoon
Coriander seed (crushed)
1 ⅔ cups
vegetable stock (approx. quantity)
1 ⅔ cups
1.333 cups
Sweet potato (peeled, cut into bite-sized pieces)
cup
Lotus root in slices (frozen), thawed
1 cup
Thai Eggplant (sliced)
1 cup
Cowpea (roughly chopped)
1 ½ cups
Okra (pods)
¾ cup
chickpeas (tinned, drained)
1 cup
Cauliflower (florets)
1 handful
Spinach (roughly chopped)
1 teaspoon
tamarind extract
1 tablespoon
To garnish
cilantro (leaves)
2 tablespoons
dried, fried onions

Preparation steps

1.
Heat the oil in a large saucepan and fry the onion with the chilli, ginger, and garlic until transparent. Add the turmeric, cumin and coriander and fry briefly.
2.
Pour in the vegetable stock and coconut milk, bringing the liquid to a gentle simmer.
3.
Add the sweet potatoes and simmer gently for approximately 10 minutes, stirring occasionally. Add the remaining vegetables and the tamarind and simmer for a further 10 - 12 minutes until everything is cooked and tender to the point of a knife.
4.
Season the curry to taste with lime juice, salt, and ground black pepper.
5.
Serve in bowls, garnished with coriander leaves and fried onions.