This recipe was in part inspired by our good friend Dave, who is a great Thai cook – I love his Thai, he loves my Indian – so we got married in the pan, and the wedding bells didn’t stop ringing with culinary joy ! Honestly speaking, this curry has got to be one of the top best vegan curries ever – the taste is amazing, beyond delicious and very moreish – you’ll want more, and more. Enough said – try it and find out for yourself !
- 1 large zucchini, cut into 1 inch squares
- 1 medium sized eggplant, cut into large squares
- 1 large onion, roughly chopped
- 2 cloves garlic, finely chopped
- 1 inch of fresh ginger, grated
- olive oil
- 2 cups of mangoes. If you use fresh ones, they should be juicy and sweet, then cut into halves. Or if you use tinned, buy them halved.
- 1 tsp ground cardamon
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¾ tsp cinnamon powder
- ¾ tsp turmeric powder
- ½ tsp chilli powder
- 1 tsp medium or hot curry powder
- 2 cups coconut cream (try not to compromise on this)
- the zest of an entire lime
- ½ tsp lemongrass powder (optional)
- 1 tbsp agave syrup (optional)
- salt to taste
Serves 3 to 4
Preheat your oven on high (around 200˚C), and place your cut up zucchini and eggplant in an oven dish. Drizzle on some oil and salt, and place in the oven for 30 minutes. Take out and check if a sharp object can go in easily, so that it is cooked from the inside and a little brown on the outside – if you prefer them a little softer, leave them in for a little longer. At this point switch off the oven, but leave the veggies in the oven until your sauce is ready for them. By roasting them first, they retain their form.
For the sauce, heat up some olive oil and fry the spices for 20 seconds or so, until they sizzle. Then add in the onion, turning it around for a couple of minutes – followed by the garlic (you don’t want to burn it). Then add 1 cup of the coconut cream, lower the heat, and allow it to cook for 2 or 3 minutes. Add the other cup, and allow it to simmer, not boil, for a further 10 minutes. Switch off, leave for a few minutes uncovered, then add the agave syrup, and blend with an electric hand blender until smooth.
Heat the sauce up again, add the mangoes and lime zest, then add the hot veggies into the sauce, and stir slightly. Pour into balti dishes and serve straight away – garnish with some nuts of your choice. I served this sauce with poppadoms, and lightly spiced pilaff rice and chopped bananas.
A masterpiece in the curry experience !
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