By in Food

Easy Vegetarian Curry

Ingredients

• 1 tsp Coriander seeds
• 1 tsp Cumin seeds
• 3 cardamom pods, peeled and seeds extracted
• 3 cloves of garlic - chopped
• 3 cms fresh ginger, peeled and chopped finely (or grated)
• 2 onions, peeled and chopped
• 1 tbsp turmeric
• 1 tin chopped tomatoes
• 1 quill of cinnamon
• 3 cloves
• 1 pkt of frozen minced quorn (this is vegetarian mince)
• 2 tbsp lime juice (or lemon juice if preferred)
• Olive oil for frying
• salt to taste

Method


Fry the seeds (Coriander, cumin, cloves and cardamom) in a little hot oil, to release the flavour. (About 2 minutes)

Lower the heat and add the garlic and ginger and fry a little longer (couple of minutes)

Add the onions and turmeric and continue to cook

Add the tomatoes, cinnamon, cloves and quorn. Increase the heat until the mixture is simmering.

Add the lime juice and salt to taste.

Remove the cinnamon quill before serving (and the cloves if you don't want a sudden intense clove flavour if you get it in your mouthful)

Comments

This is vegetarian because it uses quorn as a protein source. You could omit the quorn if you choose or replace with a meat option, such as ground beef or chicken pieces but if doing this, for food safety reasons, I would fry the ground beef or chicken pieces separately, beforehand and add these cooked items at the stage where the quorn is added in the above recipe.

The picture is from my personal cookery book I created.


Image Credit » my own pic (c) MegL

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Comments

VinceSummers wrote on August 27, 2018, 9:08 AM

Man, this is entirely different from anything I've ever cooked or eaten! I wouldn't know where to begin. Clearly, I need to be invited over to try curry out. I just asked my wife if she'd ever eaten curry? She said she had, but she didn't like it much, not because it was unpleasant, but because it left a lasting aftertaste. As an aside, once we were given a dish produced (and supposedly toned down) by an Afghani fellow worker of my wife. I ate some. The stuff was SPICY! And, unfortunately, the aftertaste lasted well into the N-E-X-T day! Is curry like that, really?

MegL wrote on August 27, 2018, 6:36 PM

I don't find it lasts to the next day but most of the curries I cook are fairly mild because my husband cannot eat spicy things. The cumin seeds are what always make me think of curry, they have a beautiful smell, even as dry seeds in a packet. Cardamom is definitely not spicy - some people have even used it to flavour ice cream! This recipe does not include any chillies. Those are what I find adds the heat. If you can make a stew, starting with frying onions, then you can make a curry. You can get curry powders ready made up, that you just add in the same way you would add a herb mix for a bolognese. That means you don't have to fry the seeds. Those are an easy way to start. Dahl is a very cheap way to create a filling vegetarian meal and you could experiment with what you add, to see whether you like it. Dahl is basically lentils (I use red lentils because they cook quickly - 20 minutes - the green ones need soaked overnight). The lentils are cooked in a little water with ginger and cinnamon quill (which you already use) and a bay leaf. They soak up the water to make a thick "porridge". In a separate pan, fry together onion, garlic, mushrooms and bought curry powder (I suggest mild to start) in oil or butter and some salt for flavouring until the taste and texture is to your liking (probably about 10 minutes or less). Once both are cooked to your preference, remove the cinnamon, bay leaf and ginger from the lentils and add the two mixtures together and serve with bread or rice or pasta if you prefer. You could always share out the onion/garlic/mushroom mixture between 2 or 3 pans and add different flavourings to each, so you can try a few different flavours. Garam masala is a tasty, mild curry mix that you could use if you want.

melody23 wrote on August 28, 2018, 5:22 PM

people who know how picky I am are often surprised to find out I actually love curry! I used to work in an indian restaurant when I was 17 and was terrified of the food! I was friendly with the chefs (the owner not so much but that is a whole other story, one of racism and sexism that is too long for this comment) who once they gained my trust I would let make me things. I like the sweet and sour curries mostly like a patia or a chasni but I do also like a bit of spice like a south indian garlic chili chicken. Weirdest part of all this? If you asked me the one food that I would die before eating, I mean literally allow myself to starve to death before even considering, it would be an onion! As long as there are no pieces of onion in the curry I will try it

MegL wrote on August 28, 2018, 6:13 PM

We use a LOT of onions in this house! I especially love them fried until they turn brown. Those with fried bacon and turnip is a meal to stick to your ribs!