My Favourite Vegan Curry Recipe
By Georgina Hill, Executive Chef of the Wild Coast Sun Resort
I like different textures and flavours – and having had the privilege of spending a couple of years overseas – there is so many variations of this fabulous and flavoursome dish.
The main component of the dish is my butternut and chickpea coconut curry, which can be served in your bunny chow or other side dish.
Butternut and Chickpea Coconut Curry
Ingredients
- 100g Onion – chunky chopped
- 1 Tbsp Garlic - Crushed
- 1 Tbsp Ginger – Crushed
- 100g Red Pepper – chunky chopped
- 3 Red Chilli
- Whole Butternut Peeled and cubed.
- Carrot Peeled and finely diced.
- Potato Peeled and chunky chopped.
- 1 can Chickpeas - drained
- 1 Tbsp Tomato Paste
- 1 Tbsp Cumin Seeds
- Star Anise
- Cinnamon sticks
- ½ Tbsp Paprika
- 1 Tbsp Harissa Paste
- 1 Tbsp Curry Powder – your favourite blend (heaped)
- 1 tsp Turmeric
- 10 Black Peppercorns
- 1 Tbsp Veggie Stock powder (or Cube)
- 1 Can Coconut Cream
- Salt to season
- 2 Tbsp Oil
I cut the butternut into bite size cubes and then toss in oil with cumin seeds, chilli powder, paprika, salt and roast until just soft.
Then I make my curry sauce – sweating the onions, garlic, ginger, carrots, red pepper and spices.
Add 1 cup of water (with the veggie stock added) and the potatoes. Cook until soft before adding the coconut cream.
I leave it to cook slowly – until lightly bubbling finally adding the chickpeas and butternut before serving.
Can be served with whatever you fancy – Rice, Caulirice, Roti, Naan Bread or a bunny.
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