This is my version of the classic vegetable curry that is creamy, spicy and very delicious.
Ingredients for 4 people:
6 carrots chopped
7 mushrooms chopped
1 paprika chopped
1 red onion chopped
8 cloves of garlic finely chopped
1 tablespoon of roasted sesame seeds
few cashew nuts
2 cups of frozen peas
ghee or rapeseed oil for frying
teaspoon of brown sugar
1 cup of kidney beans
1 cup of chickpeas
1 teaspoon of peanut butter
salt + pepper + 1 vegetable stock cube
half a cup of lentils (any of your choice)
half zucchini chopped
half a cup of double cream
5 cherry tomatoes chopped in halves
For the curry mix of spices:
3 teaspoons of tandoori powder
2 teaspoons of madras curry (mild) powder
1 teaspoon of ground cumin powder
1 teaspoon of garam masala powder
1/2 teaspoon of kurkuma powder
Heat the ghee or oil on the frying pan. Dry roast the spices on the low heat for about 2 minutes . Make sure to stir them to avoid burning. Put on the side.
Next heat some more ghee or oil in the big pot and first add the onions. Let it cook on the low heat for about 10 minutes , until they soften and sweeten, then add the chopped chili and garlic.
Cook them for a few minutes and then add the chopped carrots, mushrooms, zucchini and paprika. Add the roasted spices and mix it all well. Cook it for another minute then add the peas, chickpeas, kidney beans, tomatoes and lentils,sesame seeds and cashews. Mix it all well.
Cook another minute and stir in slowly the coconut milk and the cream. Mix it well with a teaspoon of peanut butter, salt , pepper and the cube.
Reduce the heat and cover the pot for about an hour, stirring occasionally.
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