This is a unique curry which will have you hooked. The flavours of coffee, cream and orange zest marry well with the warm spices of red chilli, hot curry, fresh ginger, garlic and onions. The end result is a succulent, mouthwatering, slightly sweet curry with crazy texture, aroma and taste – a real, real treat, and with the surprising burst of giant black sultanas, it will have you wanting more and more. I created a rice and quinoa dish for the exciting colour combination, which I then infused with rose water. Finally, a combination of red sweet potatoes, tomatoes, onion, garlic and coriander seeds, and Himalayan salt come together in this beautiful potato curry in an orange stock, just to make things a little more magical. This is a set menu because it was designed to have a great balance combination to hit every one of your taste buds. Enjoy !
Serves 3-4 (depending on portion size and individual appetite)
olive oil for frying, or extra virgin coconut oil
1 large onion
2 cloves garlic
1½ inches fresh ginger
1 tsp hot curry powder
½ tsp turmeric powder (organic Fairtrade available in the UK from here)
1 tsp granulated cardamom seeds
¾ tsp ground cumin (organic available in the UK from here)
¾ tsp ground coriander (organic available in the UK from here)
¾ tsp garam masala (organic available in the UK from here)
½ tsp chilli powder
2 tsp rich instant coffee powder (I used Gold Blend)
2 to 3 Tbsp giant black sultanas/raisins
2 cups faux meat of your choice, chopped (a beef substitute would be best – I used mine from frozen – or soya ‘beef’ chunks. If not using fake meat, you may use pre-cooked French lentils and/or non-GMO tofu chunks instead)
1/3 cup (80 mL) water
the zest of an orange or tangerine (I used the latter)
2 cups (500 mL) cashew cream
½ cup water, or veggie stock
¾ cup pre-soaked and washed raw cashew nuts
1½ cups (375 mL) water – add a little bit more if too thick
Blend until totally smooth
METHOD FOR CURRY
- Make your cashew cream first, and set aside. Now get your onion, garlic and ginger in a food processor, and process until they are very small in size, but not liquid !
- Heat up your oil, and fry your onion, garlic and ginger mix. Now stir in all your dried spices, and stir for a few minutes until the mixture is transparent, and well cooked – this is important.
- At this point, stir in your faux meat, and let the flavours mingle and be absorbed into it. If you need a little more oil, add it !
- Now add the remaining ingredients except for the water and the orange zest, and simmer gently for half an hour.
- Add the rest of the ingredients, then stir and taste, and adjust accordingly. Place in a hot oven for a further 20 minutes or so. Then stir, and serve on top of your rose rice and quinoa.
INGREDIENTS FOR ROSE INFUSED BASMATI RICE & RED QUINOA
2 cups prewashed basmati rice
¾ cup red quinoa, rinsed
rose water for splashing
Boil the rice and quinoa (don’t overcook it) until cooked, then drain, rinse with cold water and place in a pan with splashes of rose water. Serve hot.
My Sweet Baked Bombay Potatoes with Orange Spice
2 large sweet potatoes, peeled and roughly chopped
1 large onion, finely chopped
2 Tbsp tomato puree/paste
olive oil for frying
1 tsp curry powder
salt to taste
the zest of an orange
1 cup (250 mL) fresh orange juice
1 tsp coriander seeds (organic available in the UK from here)
½ tsp cumin powder (organic available in the UK from here)
½ cup (120 mL) water
garnish with freshly chopped coriander, and the orange zest
- Fry your onions, and stir in the tomato paste, and mix for a few minutes.
- Add the potatoes, and then the rest of the ingredients, except for the water and orange juice. Keep on stirring so that nothing gets stuck.
- Now spoon this mixture into a wide dish, then add the remaining ingredients, except for the garnish and orange juice.
- Place in a 400ºF (200ºC) oven covered with foil for half an hour.
- Check the potatoes at this point, then add a knob of vegan butter and the orange juice, and place back in the oven until the potatoes have slightly caramelized, and the juices reduced.
- Serve and garnish.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010