Coffee Cream Curry with Rose Basmati Rice & Baked Sweet Bombay Potatoes

Coffee Curry compilation

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)

Himalayan salt to taste (available from here in the US, and here in the UK)

2 to 3 Tbsp giant black sultanas/raisins

¾ Tbsp agave syrup – adjust according to taste (available in the US from here, or here in the UK)

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



  1. 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 !
  2. 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.
  3. 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 !
  4. Now add the remaining ingredients except for the water and the orange zest, and simmer gently for half an hour.
  5. 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.



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



  1. Fry your onions, and stir in the tomato paste, and mix for a few minutes.
  2. 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.
  3. Now spoon this mixture into a wide dish, then add the remaining ingredients, except for the garnish and orange juice.
  4. Place in a 400ºF (200ºC) oven covered with foil for half an hour.
  5. 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.
  6. Serve and garnish.

All recipes and content © Miriam Sorrell 2010


9 Responses to “Coffee Cream Curry with Rose Basmati Rice & Baked Sweet Bombay Potatoes”

  1. Barbara Noeth Says:

    I will try this as is, but without the rosewater. Somehow, this ingredient tastes like soap to me.

  2. Laura Black Says:

    This recipe looks amazing. We are avid curry fans. I am excited to try it. The recipe is laid out, I feel like I’m making a truly authentic Indian dish.

  3. Miriam Says:

    Let me know how it goes Laura and hope you enjoy it ! :)

  4. Miriam Says:

    Barbara Hi, hope you make and enjoy it. Rosewater is an acquired taste, although some do taste like soap, others are pleasant, and in small quantities it can help yield an aromatic rice – perhaps after you’ve made the rice you can add some boiling water at the base of a saucepan with a little rosewater and allow that to infuse the rice, in that way it will only be like a subtle indirect flavour. If not, you’ll still enjoy the recipe without it ! :)

  5. Cherie catchpole Says:

    Making this was a bit of labour of love this morning, but totally worth it for the depth of flavour and quirkiness! Coffee in curry? Yep! And it’s good!

    My thanks to Miriam Sorrell for the recipe which I adapted slightly.

  6. Miriam Says:

    So glad you made and enjoyed this Cherie, may be now you can try out my Mousse au Chocolat for a decadent but easy to make dessert – I know you’ll love it 1 :)

  7. Roman Says:

    So, I saw this and was inspired to start making my first ever Indian style dish. As I ate nothing but Indian food when I was in Hong Kong, I was determined to replicate some of the amazing cooking I tasted there.

    Alas, I started this project with out a few of the required ingredients and without a blender…(the poor curry)

    It just so happened that I used the blunt end of a beer bottle to try and mash up the cashews that were a tad bit under-soaked… oh, but don’t cringe just yet…

    I could only afford sausage for my “faux”-meat lol.

    Anyway, I totally get the pallet and my particular dish didn’t turn out too bad considering it was my first time.

    My dad doesn’t like sweet potatoes though :(

    I’ll have to try again someday after I purchase a much needed blender and possibly a food processor of sorts to make mincing easier.

    Anyway, thanks for the inspiration!

    P.S. I went to an Eastern African store to get most of the ingredients, they had pretty good rose water there and it gave the rice a subtle yet inciting aroma. Bril!

    Happy cooking!

  8. Miriam Says:

    Wow Roman, that sounded like quite a task there. I recommend a blender for these curries if you want to get the best in both taste and texture. Best your way and hope you enjoy many more recipes from my blog ! :)

  9. Doktorskaya Kolbasa Grill Says:


    When you read these recipes rejoice heartily.

    Thanks to the author for information

Leave a Reply