Vegan – Vegetarian – Gluten Free
Preparation – 20minutes; Cook time – 10minutes
This curry was fresh, delicious and made completely from scratch within half an hour. As I mentioned in my Green Curry Paste recipe, I hate using premade curry pastes or sauces. They rarely taste the same and are often hiding preservatives and/or animal products. So I am super excited that this quick curry sauce is so easy to make! As well as being made from all fresh ingredients this curry has some vegetable super heroes in it. All the orange fruits and veg are full of beta-carotene, minerals (like magnesium and iron) as well as vitamins A, B and C. All in all it is a fragrant curry that was easy to make and I am really chuffed to add it to my repertoire. Give it a go…
- 4 cloves of garlic
- 2 red chillies (can use green or sambal oelek)
- 1 can coconut cream (reduced fat is fine)
- 2½ tablespoons of fresh lime juice
- 2½ tablespoons soy sauce (or Tamari for gluten free)
- 1 tablespoon brown sugar
- Juice of a medium orange (keep the peel to use the zest later on)
- ½ teaspoon turmeric
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 tablespoon ground coriander
- 1/3 red onion, roughly chopped
- ½ small Kent pumpkin OR 1 small butternut pumpkin
- 1/2 medium sweet potato
- 1 medium carrot, sliced
- 1 capsicum, sliced (pick your fave colour – I used green)
- 1 punnet cherry tomatoes
- ½ can chickpeas (make sure you rinse!)
- 2 tablespoon orange zest
- OPTIONAL GARNISH: Basil, coriander, roasted pepitas or nasturtium flowers
Simple Curry Sauce
- So simple. Place all curry ingredients into a food processor or blender. Blend until smooth. Voila!
- Set aside.
- Pour yourself a glass of wine.
- Put your rice on
- Peel and cube the pumpkin, sweet potato. Save the pumpkin seeds for roasting later if you like! (they take about 30 minutes to roast so you will have to save these for another meal)
- Slice the carrot and capsicum. Rinse the cherry tomatoes (slice some in half if you like)
- Put your wok on high heat and add sauce, pumpkin, sweet potato and carrot
- As soon as the sauce starts to boil reduce the heat to medium and simmer until the vegetables have softened (took about 10 minutes)
- Add the capsicum, cherry tomatoes, chick peas and orange zest and stir
- Simmer for 2 more minutes
- Taste test and balance the flavours with soy, chilli, sugar or lime. I like my curries quite fragrant so I added an extra squeeze of lime.
- Serve! I garnished mine with fresh basil leaves from the garden and some pappadums (my husbands’ fave). You could also serve with roasted pepitas, chopped coriander or even a simple vegan sour cream or raita. Try new things each time.
- It was an absolutely delicious curry but next time I must admit I will use less root vegetables so it is a bit lighter. I would substitute the sweet potato for broccoli and would probably leave out the cherry tomatoes too. But hey, it’s all down to your preferences.
- I can see the curry sauce becoming a stalwart in my house. I will in future make it in bulk and then freeze half (for up to 3 months).
- If you are trying for lower carb or are just on a mega health kick, why not grate up some cauliflower and use it as faux rice? I use this trick often and it quadruples your fibre content while dramatically reducing your calories.