I have friends who have just turned vegan. Fortunately, I know it can’t last forever (much like “the warrior diet”), but I’m game since it gives me a culinary challenge 🙂 I found this nice-looking recipe on vegan-food.net for vegan pumpkin-apple curry. First I’ll give you their recipe, and below it, I’ll give you mine :
Spiced Pumpkin and Apple Curry
- 1 T sunflower oil
- 1 large onion, roughly chopped
- 3 garlic cloves, chopped
- 500 g / 1.1 lb pumpkin or butternut squash, deseeded, peeled and cubed
- 2 small sweet potatoes (about 400 g / 0.9 lb), peeled and cubed
- 400 g / 0.9 lb baking potatoes, cubed
- 1 medium cooking apple, peeled, cored and diced
- 2 t mild curry paste
- 1 t turmeric, plus extra to garnish
- 2.5 cm / 1 inch fresh ginger, finely chopped
- 2-3 bay leaves, torn into pieces
- 1 vegetable stock cube
- 50 g / 1.75 raisins
Heat the oil in a pan, add the onion and fry for 5 minutes until golden.
Add garlic, pumpkin, sweet potatoes and apple. Stir in the curry paste, turmeric, ginger and bay leaves. Add 500 ml / 1.05 pints water, the stock cube, raisins and plenty of seasonings. Bring to the boil, stirring, then cover and simmer for 15 minutes, stirring occasionally, until the vegetables are just tender.
Spoon into shallow bowls and top with a pinch of turmeric. Serve with flatbread, if liked.
Of course, I’m going to change it a bit. First, by making my own curry paste/powder (there’s no way in hell I’m going to spend 6 bucks on a jar that’s going to get lost at the back of my fridge, probably forever).
Since this is a sweeter curry (vs. a spicy one) so I’m going to add cloves, black cardamom, and cinnamon.
Clean out your coffee grinder and add:
- 1 tbsp of coriander seeds (if you have ground coriander, use that)
- 1/2 – 1 tbsp cumin seeds ( all recipes say use 1 tbsp, but I hate cumin)
- ½ tsp whole cloves ( again, you can use ground if u have it)
- ¼ tsp black mustard seeds
- 5 black cardamom pods
Grind into a rough powder. Transfer to a bowl and add:
- 1 tbsp turmeric
- 1/2 tsp paprika or chili powder
- 1/4 tsp ground ginger
- 3-4 cinnamon sticks
Ta-da! Curry has been created!
- curry powder
- 2-3 bay leaves
- 3 cloves of chopped garlic
- 1 yellow onion, sliced
- 1-2 medium potatoes, peeled & chopped
- 2 medium sweet potatoes (not yams), peeled & chopped
- 1 medium butternut squash, peeled, deseeded, and chopped*
- 1 medium granny smith apple, peeled & diced
- 2 tomatoes, chopped
- 1/2 cup raisins (why not?)
- salt & pepper
*this took me 15 minutes! It’s serious business, be careful. My advice is to cut the squash in half, peel the top with a knife/veg peeler, and chop. With the bottom bulb, cut it in half, scoop out the seeds, peel it, then cut it up like a cantaloupe to remove the stringy seed stuff.
Sauté the onions in oil for a few minutes. Add the garlic and sauté for 30 secs. Add the potatoes, apple, squash, and curry powder. Sauté for a minute. Add bay leaf, tomatoes, raisins, and enough water to cover the vegetables. Season with salt and pepper. Bring to a boil, cover and simmer on low until the veggies are done to your taste. To thicken the curry, I took a cup of sauce from the pot, added flour to make a paste, then slowly added more sauce until it was fairly runny, then added the whole thing back to the pot.
I am making this curry the long way because I want the flavors to “develop”. If you want curry in a hurry, omit all salt until the very end and cook with medium heat–it should be done in about 20 minutes.