Well, here we are in 2013, and my first recipe post of the New Year is a curry! A very delicious curry it is too - creamy, satisfying and with a slight tanginess that comes from the yogurt and also the addition of mango powder. I was actually looking for a way to use up a large tub of soya yogurt that I had in the refridgerator, as well as ginger that I have in, and this was the result.
I was really pleased when I could finally sit down and taste my first forkful of this yummy dish, because if there is one thing that I have missed a little since going vegan, it is creamy curries. They used to be quite a big part of my dining out life. But I can safely say that this creation of mine is just as delicious as other dairy-based yogurt curries that I have tried, and so there is no need to be without those flavours that I enjoyed.
Like most curries made from scratch, the list of ingredients looks really long. However, if you like making curries and spicy food, chances are you will already have most of the spices in stock anyhow, so don't be put off making it. The only spice that is not as common is the mango (amchoor) powder, which adds extra tanginess. I have stated it as optional though, so don't worry if you don't have it in or don't want to buy especially.
I really like the combination of courgette (zucchini) and broad beans in this - though I'm not going to shout at you if you decide to use other vegetables! Feel free to use whatever you have in.
I have tried to split the ingredients list up as well into 'as used' categories, to make it a little easier to see where you're up to. But again, as I've said, don't be put off. This is really simple to make and doesn't take that long.
It's fine to just roughly grind the spices, and as long as you get everything chopped and prepared first, you shouldn't get in a tangle (though apologies for the mix between UK and American measurements - this recipe is not rocket science though!). Enjoy!
Creamy Courgette & Broad Bean Hot Yogurt Curry
Serves 4
1 tablespoon coconut oil, for frying
1 onion, chopped
3 garlic cloves, minced
1 small red chilli, chopped
1 small green chilli, chopped
2 heaped tablespoons of fresh grated ginger
1 tablespoon maple syrup
1 tablespoon tomato purée
2 tablespoons water
2 courgettes (zucchini), halved lengthways then sliced
1½ cups broad beans, frozen, or fresh & cooked
500g tub soya yogurt
¼ cup (around 2-3 heaped tablespoons) fresh chopped coriander
Seeds of 8 cardamom pods (discard husks)
½ tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon mango (amchoor) powder (optional)
½ teaspoon turmeric powder
½ teaspoon salt
1. First roughly grind the cardamom seeds, fennel seeds and cumin seeds with a pestle and mortar, and into the ground spice mix add the mango powder, turmeric and salt.
2. Melt half of the coconut oil in a heavy-based frying pan on a low-medium heat and sauté the onion for a few minutes until softened and cooked, but don't brown. Add the garlic, ginger and chillies and cook a few minutes more. Then remove from the heat and allow to cool a little before transferring the mixture from the frying pan into a mini-blender.
3. In the frying pan, heat the remaining coconut oil on a low-medium heat and start frying the courgette slices. You are going to get these nice and brown, and while they are frying, you can continue with the blending of the onion mix.
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4. In the mini blender, pulse the onion, ginger, chilli and garlic mixture with the tomato purée, maple syrup and water. Then pulse in the ground spice mix, and a quarter to half of the tub of soya yogurt. Keep aside until the courgette is ready.
4. When the courgette is browned, add the broad beans to the frying pan and heat them up, then pour in the remaining yogurt to slowly heat. Once warmed through (don't allow to boil), stir in the yogurt and spice blend from the mini blender, and heat to a medium simmer and cook for a few minutes.
5. Before dishing out, turn off the heat and mix in the fresh chopped coriander. Serve with rice!
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