Vegan South-East Asian Curry Recipe

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Let’s face it… it’s hot and not a lot of people do well in the heat. I LOVE the heat but it might be getting a little too hot even for me! One of the problems people find in the summer is that they cannot for the life of them come up with ideas of what they want to eat. Their minds go black and let’s face it there are only so many salads one can eat before you start dreaming in lettuce. The lovely people over at Indigo Herbs got in touch and asked me if I fancied making a Vegan South-East Asian Curry inspired dish to try out one of their amazing new products. You might think a curry in hot weather is a bad idea but firstly, not all curries have to be spicy and secondly, when packed full of vegetables, it will help you feel great, eat great and be a change from your next salad! So here we are, my Vegan South-East Asian Curry recipe which is a one pot wonder, done in minutes on the hob, delicious, fragrant, easy and of course, vegan!

Ingredients for Vegan South-East Asian Curry Recipe (serves 4 – 6):

For the curry paste:

3 tsp of coriander seeds
3 tsp of cumin seeds
2-3 cm cassia or cinnamon bark (optional)

In a dry frying pan gently roast the spices until fragrant – a few minutes (2-3 mins. max). Allow to cool.

1-2 chopped whole large red chillies NOT including seeds (add the seeds if you like spice
1 tsp salt
Thumb size piece of fresh ginger roughly chopped
4 shallots or 1 large onion roughly chopped
4 cloves of garlic roughly chopped
2 tsp coriander root
1 stalk of chopped lemongrass (fresh, never dried)
1 tbsp turmeric powder
4 tsp of ground nut oil or vegetable oil

Combine the roasted whole spices with the ‘wet’ ingredients (except the Turmeric) in a food blender and blend into a smooth paste. Add the turmeric and mix thoroughly.

For the Curry:

1 Onion, roughly sliced

1 Yellow & 1 Green Courgette, chopped into chunks

1/2 A Squash or Marrow, chopped into chunks

1-2 Red/Yellow Peppers, deseeded and chopped into chunks

A Handful of Green Beans, top and tailed and cut into chunks

500ml of Vegan Bouillon/ Stock

Indigo Herbs Organic Coconut Milk Powder

Olive Oil

Salt and Pepper

Fresh Coriander

Method:

1. In a large pan, on a medium heat, heat up some olive oil and then add the curry paste mix and fry for up to 5 minutes, stirring to avoid it sticking to the pan.
2. Add in all the vegetables, ensuring you coat them all in the frying curry paste as you mix them in and allow them to fry for 5-6 minutes, until the onion begins to soften.
3. In your jug of stock/bouillon, spoon in spoons of the Indigo Herbs Coconut Milk Powder, until you reach the desired consistency. I went for quite a loose liquid to allow the vegetable to soften. Add in a little of the mix and stir through and then add a bit more until you have a little more liquid in the pan than you would like at the end.
4. Bring the pan to the boil and then reduce to a low simmer and leave until vegetables are your desired texture.
5. TASTE! If it’s a little spicy for you, then simply mix in some more coconut milk powder with a little more stock or simply water. If it’s not spicy enough, then add a little chilli, as well as seasoning with salt and pepper.
6. To serve, place on a bed of plain white rice with fresh coriander over the top – Delicious!

I love the fact that when you make a curry there are just so many options as to how it will turn out. If you’re looking for different types of curry then the book From Bombay to Britain is a great resource but I LOVE this Vegan South-East Asian Curry Recipe.

Super quick, really delicious and totally Vegan friendly. Plus, if you make too much, this is suitable for home-freezing so you can enjoy it again and again!

Check out more of my recipes In the Kitchen!