The Gourmet Vegan “Best Curry Yet”

The first thing you need to know is that there is one condition to take note of with this recipe and that is that you will need to own a pressure cooker. Of course, every vegan household should have a pressure cooker, and if not, then get online and get purchasing. You’ll never look back !!

As someone that lives for curry and spicy food, I am always on the lookout for a curry recipe that beats the last one and gives me that “wow, now that’s what I call a curry” moment. That’s where my “Best Curry Yet” comes swiftly into play. What’s even more amazing about this recipe, is that what you are creating with this recipe is a curry gravy. Throughout Indian cookery, the curry gravy is the base used to make any curry dish you desire. That means, it’s entirely your choice as to which curry you want to eat. Once the gravy is made, add to this whatever you wish and you’ll be totally blown away. I used Vegan Shrimp for my curry, but you could use vegetables, tofu, quorn, seitan ! Your choices are endless. So, have a read through of the recipe to get the idea and get cooking.

90 Minutes

Serves 6/8

? kcal per serving

METHOD

1 Heat the coconut oil in the pressure cooker ( without lid ) and add the onions, bicarbonate of soda and salt. Fry for 5 minutes for the onions to start to release their juices.

2 Place the lid on the pressure cooker and cook the onions for 25 minutes.

3 Bring down the pressure, and remove lid when ready.

4 Transfer the cooked onions to a large pan ( you may wish to continue to use the pressure cooker pot ), bring back up to heat, add the garlic and ginger paste and fry for a minute to cook out the rawness.

5 Add the chopped celery, carrot and coriander stalks ( keep the leaf for later ) and cook on a medium heat for 10 minutes.

6 Add the turmeric, paprika, chopped tomatoes, the lentil soup, water and the curry powder, stir together well and continue cook on a gentle simmer for a further 20 minutes. Be sure to stir occasionally to prevent any sticking.

7 Finally, add the sugar, bouillon powder and the ½ stock cube and stir until the stock cube has dissolved.

8 Take off of the heat and using a hand blender of food blender, whiz to a smooth sauce.

Note : The sauce should be left for at least 30 minutes before being used, so that all of the flavours can develop and then you can use this base for any kind of curry you wish to make. When you are ready to prepare a curry, heat up a portion of the gravy and add any ingredients you wish. Make sure the ingredients are cooked through and then serve.

In the curry pictured above, I used Vegan Shrimp.

This way of cooking your curry gravy will totally transform your curry cooking, so be sure to give this a try.

SOURCE YOUR INGREDIENTS

Clicking on the ingredient name will offer you a link to the product I use and where it can be purchased

KTC Pure Coconut Oil

Ginger Paste

Garlic Paste

Turmeric

Paprika

Madras Curry Powder

Kallo Organic Stock Cubes

RECIPE NOTES

Be sure to read through the recipe a few times before you start the recipe for the first time.

In the curry pictured above, I used Vegan Shrimp

If you love curries, why not try out my Aloo Patta Gohbi, it’s another winning dish.

RECIPE TIPS

Have all the ingredients prepared in advance. This will make it a breeze to prepare.

Remember, when this gravy is made, it can be frozen for later use when you want to make a delicious curry at any time.