A beautiful, fragrant vegetable chickpea curry with korma spices, made creamy with rich coconut cream and perfectly roasted pumpkin pieces. Served with saffron-scented rice, this is a mellow-spiced and vibrantly coloured dish perfect for the whole family…
Taken from the book Go Vegan, by Marleen Watson-Tara, and we have two copies to give away between Aug 11-17 2020!
Cooking time: 30min
- In a heavy-based pan, warm a splash or two of filtered water.
- Add the red pepper, sea salt, cumin seeds, turmeric, and mild curry powder, along with the onion, garlic, ginger and shoyu. Cook over low-medium heat for 5–8min. Transfer the mixture to a high-speed blender along with the coconut cream, nutritional yeast and paprika. Blend to a cream.
- Transfer the mixture back to the pan and add the chickpeas and ume paste. Mix well, cover and cook for 15min on a low heat.
- Add the kuzu and stir continuously until the mixture thickens. Stir in the lime juice and watercress. Garnish with fresh coriander. Serve with white fluffy basmati rice and a choice of side dishes if desired.
To cook the rice:
- Using a strainer, rinse the rice under cold running water. Soak in a large bowl of filtered water for 1hr.
- Drain and transfer to a heavy-based pot and add the salt. Pour 3 cups of boiling filtered water over the rice. Spread the saffron threads on top and cook over a medium-high heat. When the water starts boiling and steaming, cover the pot tightly with a heavy lid so that no steam escapes. Turn down the heat to just above its lowest setting, and let the rice cook for 15min undisturbed.
- Allow the rice to stay covered for another 5min before removing the lid. Transfer to a large bowl. Fluff the rice and serve.