All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Pictured above with Creamy Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry & Coconut, Ginger & Jalapeno Cauliflower “Rice.”
This one has quite a few ingredients only two of which might be hard to find – the fenugreek seeds & the curry leaves. Honestly – I think there is so much flavor in this dish that you can omit those if you cannot find them. This dish used unsweetened grated coconut blended with cashews & I did not blend my coconut fine enough & it added a bit of texture to the dish that was not unpleasant – but I will definitely pulse it more finely next time.
Indian foods are often served with one of my favorite condiments in the world – Spicy Cilantro and Mint Chutney (seen below) and I recommend making some because it really adds something special – though it is definitely not necessary.
Vegan South Indian Coconut Curry with Mushrooms & Peas
Serves 4 with rice
1 lb mixed mushrooms – sliced
2 cups peas
2 tomatoes – diced
1 onion – diced
4 garlic cloves – chopped
4 TBS fresh ginger or ginger paste
1 cup unsweetened grated coconut
15 curry leaves (optional)
2 tsp black mustard seeds (mustard powder – if you do not have seeds)
1 tsp fenugreek seeds (optional)
2 tsp chili powder
2 tsp turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 TBS coconut or olive oil
5 cups vegetable stock
Garnish – cilantro
Pulse the cashews & coconut in a food processor or spice mill until the coconut is very fine – more fine than in my photo below. Set aside
Heat 2 TBS oil & saute the mushrooms over high heat until they are soft & beginning to brown. Put in a bowl & set aside.
In the same pan – add another TBS oil & add the mustard seeds heat until they begin to pop then add the fennel seeds & fenugreek seeds.
Stir & add the onion & tomato & saute until the onions are soft. Add the garlic & the ginger & the chili powder, turmeric, coriander, garam masala, and cumin & stir to incorporate.
Add the coconut/cashew blend & the curry leaves. Blend & then add the stock & bring to a boil.
Boil it down until it thickens a bit & then add the mushrooms & peas. You might want to reserve a few mushroom slices & peas to garnish the servings but this is not necessary.
If the texture is to your liking – serve it on top of rice. I chose to puree about half of it with an immersion blender. You can do this – or use a regular blender to puree some of it – or not. Your call.
Serve over rice & garnish with reserved veggies or cilantro.