How To Make Vegetarian Curry

This recipe is one of my favorites. For some reason it makes me feel something similar with a warm hug. It’s perfect for these colder days and also good for keep Vata dosha in balance during this season.

I love the contrast between tastes that I found into this recipe, it’s sweet, salty, spicy, creamy and warm.

It’s one of my classics in the kitchen, my own version of a veggie curry after I had tried some recipes from books and personalised it according to my likes.

I encourage you to try it at your home.

In my kitchen the spices are a must, and in this recipe I used:

– 1 tsp. Coconut oil

– 2 tsp. Ground ginger

– 3tsp. Diced Fresh ginger

– 3 tsp. Paprika

– 2 tsp. Cumin seeds

– 3tsp. Ground curry

– 2 tsp. Ground cayenne pepper

– 2 tsp. Ground coriander

– 2 tsp. Ground Cumin

For the rest of the recipe (2 servings):

– 1 Small head Cauliflower (broken into small florets)

– 1/2 Zucchini

– 150 g of White Mushrooms (sliced)

– 1/2 Sweet Onion (diced)

– 1 can of Coconut Milk

– Salt and pepper

  1. Heat the coconut oil with the cumin seeds and the fresh ginger over medium-high heat until the oil is melted, and the seeds are fragrant.
  2. Add in the rest of spices, the salt and pepper and the onion. Cook until the mix is tender and fragrant, about 4 minutes.
  3. Add in the coconut milk, cauliflower, zucchini and white mushrooms. Bring to a boil, reduce heat and simmer until the cauliflower is tender, and then sauce is thick and bubbly, about 10 minutes.

By separate prepare the chickpeas topping:

– 1/2 can of Chickpeas, drained and rinsed

– 1 tsp. Paprika

– 4 tsp. Tamari sauce

– 1 tsp. of Olive Oil

– Salt and pepper

  1. Mix all the ingredients and let marinated for 10 minutes. While Heat the oven to 400°F.
  2. Spread the chickpeas in an even layer on a rimmed baking sheet.
  3.  Roast the chickpeas for 15-20 minutes. Roast, stirring the chickpeas or shaking regularly.

And as final touch:

– Lemon (you will need some drops and 2 slices)

– 1/4 cup minced Fresh coriander

Serve it together with basmati rice in a bowl. Adding some lemon drops and the chickpeas on as topping. Finish using fresh coriander and 1 slice of lemon on the top.