Here is a another simple but flavourful recipe that’s colourful, tasty and filling.
Ingredients.
• 1/2 cup of whole cashew nuts, soaked in 1 cup water for a couple of hours.
• 2 -3 tbsp coconut oil.
• Whole spices:1 tsp whole cumin seeds, one bay leaf, one cinnamon stick, 5 cardamom pods and 4 whole cloves.
• I large onion, chopped.
• 1 tbsp paste of crushed ginger, garlic and turmeric.
• 1 tbsp tomato paste.
• 1/4 tsp ground turmeric.
• 1 tsp Garam Masala.
• 1 tsp paprika.
• 1 tsp ground mixed spices blend.
• 2 large tomatoes, peeled and chopped.
• Mixed vegetables: chopped bell pepper, one small eggplant, one courgette.
• I small pack oyster mushrooms.
• 1 400g can of chickpeas, drained and rinsed.
• Salt and pepper to taste.
Method.
• Heat your sauce pan and add the coconut oil, followed by the whole spices. Let them release aroma and once the cumin seeds start sputtering, add the chopped onion, a pinch of salt and let it cook till soft and translucent.
• Add the ginger garlic paste next and mix well so it doesn’t burn. Then add the tomato paste and the ground spices. Lower heat and let the spices release their oils and flavour, then in go the tomatoes.
• This will be followed by the mixed vegetables. Mix well then cover and let them cook down in their own liquid.
• As the vegetables cook, drain and rinse your chickpeas if you had not done so already. And also blend the soaked cashews in your food processor or blender to a smooth paste.
• Once the veggies are cooked a bit and reduced, mix in the chickpeas. Remember to check seasoning as you go.
• Add the cashew cream, cover and let simmer for about 5 minutes.
• It will thicken the sauce and give it a creamy texture.
• Once ready, garnish with coriander and let sit a while before serving.
This curry goes well on its own, you can add some broth or water as it simmers and have it with a dinner roll.
It also goes well with rice, naan and even chapati.
Enjoy the colour, aroma and taste as it all comes together.
This is a restaurant quality curry when it comes to flavour, it packs a punch but not too spicy. Take your time to let the spices cook well and the vegetables cook down to release all their delicious flavor. It doesn’t take long to cook, but do not rush it.
Try it and let me know how yours came out.
Love,
Wanjoro.
MY KAMPALA NOTEBOOK 