Indian Cooking – When in India do as the Indians do!

Indian Cooking – When in India do as the Indians do!

As you read this post I will be in India and by now smelling of turmeric, fenugreek and curry spices in general. My life without India, Indian food and meditation would be quite difficult to live. This year’s visit to the Osho International Meditation Resort in Pune India has come around earlier. After an intensely busy year I could not wait until the usual January 1st pilgrimage.

So while I am meditating, eating curry, dancing and on the look out for big sized Indian serving bowls for my catering business I thought it would be very apt to share my new fave Indian curry recipe. It is thanks to Lachie who attended the Foundation course of The Vegan Chef and Lifestyle Training in September this year that we have this delicious recipe.  He chose a similar korma recipe by Vegan Richa to experiment with and this is what he came up with. Thanks Lachie and Namaste everyone from the motherland.

Korma Comedian Curry

This is a nice easy Vege Korma inspired by a recipe from Richa Hingle’s book : Vegan Riches Indian Kitchen”.   It’s simple in her book and I have simplified it even further, apart from making the Garam Masala from scratch rather than using a packet one.

Ingredients for the Garam Masala

(these measurements make A LOT of Garam Masala. You won’t need this much!)
100g Cumin Powder
100g Coriander powder
100g Black pepper
50g Ground cinnamon
50g Ground cloves
25g Ground nutmeg

Other Ingredients

1 Good sized sweet potato
4 tomatoes
1 Good handful of green beans
1 Red capsicum
1 bunch of broccoli
Seeds from 3 Cardomom pods
2 bay leaves
1 2 inch knob of ginger (chopped)
1 medium red or white onion (chopped)
7 cloves of garlic (chopped)
½ cup of raw cashews (chopped)
¼ tsp ground turmeric
1 tsp ground coriander
1/ ½ tsp garam masala
¼ to ½ tsp cayenne
1 ½ cups water
3 to 4 tbl golden raisins
1 ½ tbl salt
Some coriander for garnish

Method

  1. Bring to the boil enough water to cover all veges.  Par boil the sweet potato for two mins then add the rest of the veges for another 4-6 mins. Rinse in a colander and they can rest while the other stuff is going on.
  2. Heat some olive oil in a large pan or wok and add the cardamom seeds, and bay leaves and cook till fragrant.  Following that add the onion, garlic and ginger and cook till translucent. That should take around 6-7 minutes.  Then add in the chopped up tomatoes and cashews cover and stir occasionally until it starts to look saucy (about 7 mins).  Then add your turmeric, coriander, cayenne and your garam masala.  Cool slightly, add water and blend to transform it into a yum korma sauce.
  3. Bring the puree back to the pan over a medium heat.  Add the blanched veges, raisins and salt.  Taste and adjust to your own liking with the salt.  Cook over a medium heat until the sauce thickens up in a good boil.
  4. Serve garnished with some coriander and a big smile
Korma Comedian Curry recipe developed by Lachie Foundation module July 2016

Green Thai Fritters With Coconut Lime Drizzle
With Black Rice Puffs, Chilli Thai Salad

Ingredients:

2 Bunches Wilted Silverbeat
110 Grms Slef-raising Or Buckwheat Flour
1 1/2 Tspn Baking Pwdr
50 Ml Macca Oil
1 Tspn Ground Coriander
1 Tspn Curry Pwdr
200 Ml Almond Milk
3 Spring Onions
1 Long Red Chilli
½ Tspn Salt
sunflower oil for frying

Coconut Lime Drizzle

Coconut Cream 200 Mls
Lime Zest And Juice
½ Tspn Salt
½ Tspn White Pepper
Handful Coriander Leaves
1 Clove Garlic
Tspn Finely Diced Chilli

Chilli Thai Salad:

Mixed Leaves
½ Cup Mixed Sprouts
1 Carrot Finely Julienned
¼ Cup Black Rice Popped In Sunflower Oil
½ Cup Spring Onions – Green Segment Only

Salad Dressing:

¼ Cup Brown Rice Vinegar
1/3 Cup Macca Oil
2 Tablespoons Tamari
1 Tblspn Lime Juice
1 Tblspn Agave

Method

FRITTERS – Mix dry ingredients, add wet ingredients and veges.
Heat sunflower oil to med-high, fry in spoonfuls. Turn out onto baking paper (not absorbant paper as this makes them go soggy). Keep warm in 60 Degree oven.
DRIZZLE – Blend all ingredients until smooth and of a thick cream consistency.
Could benefit from using coconut yoghurt instead of coconut cream.
DRESSING – Whisk together, set aside.
SALAD – Assemble all wet ingredients, largest to smallest. Top with dressing just before serving and garnish with puffed rice

Learn more about Indian Cuisine

If you want to come and learn more about Indian cuisine and learn how it can heal come and do the Ayurvedic module in April 2017. To do this module you will need to complete the foundation course first and there is presently one place left in the April foundation course.  For dates and pricing visit our Modules Dates and Pricing page.

Hope you enjoy this curry and please feel free to share any Indian recipes with me via facebook because when I get back from India that is all I am going to want to eat.  What is your favourite Indian curry recipe?

With love Veet

For  more fabulous information  from Veet on Vegetarian Cooking including cooking classes

Contact Veet’s Cuisine Phone: +61 (0)2 6684 1507  Mobile: 0403 800 809
Email: [email protected]

The thoughts of this blog are of the individual writers and not necessarily those of the Nurses for Nurses Network. To read our full disclaimer click here >>

Leave a Reply

Your email address will not be published. Required fields are marked *