I serve this dish with raw chopped tomatoes which adds a nice fresh taste to the dish. I love cooking with coconut milk for vegan dishes because it has that creamy taste and texture which is often found in dairy products.
This curry is good with white fluffy rice, which you can cook with cardamom pods and bay leaves for extra flavour.
The quantities for this recipe feed 2 to 3 people depending on portion size. It works with most veggies so just pick and choose your favourites! Here’s mine for a little idea of what you can use.
You will need:
-Spices: 1 teaspoon of ginger, ¾ teaspoon Cinnamon, ½ teaspoon Turmeric
-1 large onion
-2 small aubergines
-3 cloves garlic
-Chunk of grated ginger, about the size of a golf ball or less if you don’t like the fiery taste of ginger (which by the way is excellent for people with digestive issues)
-Half a can of coconut milk
-Salt and pepper
Chop up all your veg so it’s ready, dice the carrots, peppers and aubergine. Cook the spices in olive oil, when the oil is hot and the spices mixed together, fry the onions until soft. Add the rest of your veg and cook for about 5 mins, stirring every now and again.
Add the coconut milk, grated ginger, salt, pepper and crushed garlic. Leave to simmer in a closed pan for about 25 mins, or when it tastes ready, try it every now and again. Also an extra addition which tastes delicious is a generous splash of Tamari in the mix (naturally gluten free soy sauce).
When it’s ready it can be served with white rice and fresh tomatoes or rice noodles or millet, whatever you fancy!
Enjoy : )