Culinary love & pleasure are maxed up to the hilt in this lavish delight. Too many exotic ingredients combined to create this magnificent magic – so divine in taste, it was impossible to classify !
Serve with basmati rice, poppadoms, and a vegan raita.
1 medium sized onion, chopped finely
3 cloves garlic, finely chopped
2 cups (around 2 lbs/900 g) pumpkin peeled, cut into 1½ inch squares
1 large or 2 medium sized sweet potatoes peeled, cut into 1½ inch squares
14 mushrooms, washed and sliced
2 Tbsp tomato paste
juice of 1 large orange
zest of 1 orange
1 tsp stevia, or other sweetener of your choice
salt to taste
¼ cup (50 mL) water
3 to 4 tsp curry powder
¼ tsp astafosida
½ tsp crushed cardamon seeds
½ tsp turmeric powder
¾ tsp chilli powder
¼ tsp ginger
¼ tsp cumin
1 cinnamon stick
around 3.5 oz (100g) dark vegan chocolate pieces or vegan chocolate chips (although this dish definitely needs the chocolate, the amount to use is subjective)
2 cups vegan yoghurt
1 heaped tsp dried mint
Mix the above together and serve.
- Heat the oil in a large casserole, and fry the onion and garlic, stirring all the time
- Next, add all the spices, and a little more oil, and mix. Then spoon in the tomato paste.
- Now add all your chopped veggies, and mix all the time, so that the spices mingle and stick to them – the aroma will be wonderful.
- Add the remaining ingredients, and a little water, and allow to simmer gently until all the veggies are soft. Taste for salt – add more if you need to, this is not a dessert.
- Simmer for around 40 minutes, then serve with basmati rice, popadums, my raita, and chocolate pieces.
- Drink water with this one, as it’s highly flavoursome. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike