Warming winter curry

The BOM says it's going to be getting cool in the mornings again from tomorrow, so it's just the right time to have this lovely, warming, flexible curry recipe on hand.

Some of the possible spices

Some of the possible spices

I do it as a vege curry, but it can be easily made with meat. It has a lot of ingredients, but you don't need them all. It used blitzed cauliflower as a creamer/thickener, but you could add coconut milk at the end to make it richer.

My vege curry recipe:

  • Spices (spices with an asterix (*) can be omitted)
    • at least 3cm fresh ginger (grated or chopped)
    • 5-7cm grated fresh turmeric (2 tsp dried turmeric ok)
    • 1 tsp each brown mustard seed, cumin, coriander*, ajwain*, fenugreek*, fennel, salt
    • 6-10 curry leaves
    • 1/2 tsp cardamom*, cinnamon, cloves*
    • 1/4 tsp black pepper
    • I don't use chilli, but you can add it to your taste
  • Veges
    • 1/2 a cauliflower
    • 1 medium onion, chopped roughly
    • a couple of carrots, zucchini, swedes
    • a medium sweet potato
    • 1/4 kent pumpkin (any pumpkin ok - but this gives you an idea of the amount)
    • mushrooms - as many as you like
    • beans and peas - to taste (or to meet colour requirements :) )
  1. Blitz 1/3 of the cauliflower in the blender
  2. Heat some coconut oil or ghee until melted
  3. Add onion, curry leaves and brown mustard seeds
  4. When mustard seeds start popping turn down heat and add other spices but not salt
  5. (Meat can be browned off now with the spices if you are adding it)
  6. Once you can smell the spices add the veges (except beans), including the blitzed cauliflower - it will thicken the sauce
  7. Top up with boiling water and let simmer until all veges are soft (or meat is cooked)
  8. Add salt
  9. Add beans and coconut milk if you are using it
  10. Simmer a few minutes
  11. Taste to adjust salt and pepper
  12. Serve with rice

** It tastes even better the next day and this is a big recipe, so take some for lunch the next day too :)