Tuesday, 1 March 2016

ST LUCIAN VEGETARIAN CURRY




This is a recipe I came up with whilst on holiday in St Lucia recently. We had a tiny kitchen area in our apartment, with fairly basic cooking facilities, but that's the beauty of the recipe - it's simple ingredients, simple to make, but really yummy - especially when this is the view from your table!


we made a big batch and had some for lunch the next day - the amounts I've given here served 2 of us, eaten with lots of rice.

INGREDIENTS


1 large sweet potato
100g cauliflower (broken into bite sized pieces)
2 sticks celery
200g firm Tofu 
250ml Almond milk
handful of frozen peas
4 tablespoons coconut oil or light olive oil
2 tablespoons curry powder
salt & pepper to taste
handful of cashew nuts to decorate.

1. Peel and chop the sweet potato into bitesize pieces. (if I'm using organic SP I don't bother to peel it). Slice up the celery and chop the tofu into cubes.
2  Heat the oil in a frying pan over a medium heat. Add the sweet potato, celery and cauliflower & stir fry in the oil for a couple of minutes.
3  Add the cubed tofu.
4  Mix the curry powder into a little water (about 50ml) and pour into the frying pan. the liquid should be bubbling away, but not sizzling.
5 keep stirring the veggies - when all the water has been absorbed add a little more (NB you could also use stock instead of water which would add a little more flavour, but I didn't have any stock when I was in St Lucia)
6  Keep adding water until the vegetables are almost cooked ( you want them "al dente" ie still firm with a bit of "bite" to them.
7 Add the almond milk and a handful of frozen peas
8 Turn up the heat a little, you want it bubbling away & the almond milk to reduce down a bit.
9 When the vegetables are properly cooked (you know how well done you like them) remove the pan from the heat.

10 The " sauce" will be very thin - so to thicken it up - drain all the liquid from the curry into a blender ( I used a stick blender on holiday and used my nutribullet to recreate this at home) with a few pieces of the sweet potato & a few pieces of the cauliflower. Blitz to get a thick, creamy curry sauce. Season to taste.
11. pour the sauce over the rest of the veggies/tofu. 
12  Decorate with chopped coriander, cashew nuts or flaked almonds.
13 Serve with rice, or spicy potatoes, or poppadoms.

                                                         Aahhh, holiday memories!

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