My own recipe vegan fruity curry
This vegan fruity curry is one of my favourites! I know this list of ingredients looks never ending, but I keep all of these things in my store cupboard. I use them often so its worth keeping all these treasures in your pantry. You can substitute the mangoes for peaches and the almonds for cashews etc. This is the way I like my fruity curry but customise it as you wish.
Fruity chickpea curry
- 2 tbsp mustard oil
- 1 sliced red onion
- 2 whole dried or fresh chillies
- 1-2 cups water
- 3 whole crushed cardamom pods
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 1 tsp black mustard seeds
- 4 cloves crushed garlic
- 1 thumb grated ginger (or one tablespoon)
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp Garam Masala
- 1 tsp curry powder
- 2 cups cooked chickpeas (or 1 can)
- 1 veggie stock cube
- 2 cups coconut milk
- 1 tsp smoked paprika
- half cup chunky peanut butter
to decorate and present
- 1 cup fresh sliced mango
- half cup toasted flaked almonds
- half cup coriander (cilantro) leaves
- 1 tbsp fried onions
- 1 whole sliced banana
- 1 pinch salt - optional (taste and adjust before decorating)
- 1 lime
- Heat pan and add mustard oil to fry onions and brown dried chillies
- remove chillies from pan and keep one tablespoon of fried onions back to decorate at the end
- When onions are browed, add 1 cup of water to soften, stir and simmer for a couple of minutes
- Add crushed cardamom pods, cumin/nigella/black mustard seeds
- Add ginger, garlic, bay leaves, cinnamon stick, garam masala, curry powder, chickpeas, mix and simmer for 5 minutes (may need some water, add a little).
- Add coconut milk, smoked paprika, peanut butter, mix and simmer for 20 minutes
- Time to dress it up with; mango, corainder, toasted flaked almonds, the cooked chillies, fried onions, sliced banana and anything else you fancy!
- Enjoy with basmati rice!
Make this fruit curry as hot as you like. I buy fresh chillies and dry them in a dehydrator. In this recipe, I’ve used two dried chillies which I fried with the onions and then removed, until you see them again the end when I use them to decorate the dish. The reason for doing this is that my husband doesn’t like hot curry, but I do. So I chop the chillies up and sprinkle on top of the curry on my plate only. It means everyone can enjoy the same dish, which is tasty and fragrant without being spicy, until you add the chopped chillies.
It’s worth the effort and will impress everyone when they see it and taste it. Check back often for more recipes!