Preparing the Perfect Vegetarian Curry Dish

I can’t help it, I love spices, aromatic herbs, new flavors! And since I discovered currys, I have to admit that it’s one of those flavors I can’t resist.

Besides, some of its ingredients are the ones I must use a lot, like ginger (natural anti-inflammatory, not to mention its multiple properties), turmeric (natural anti-inflammatory and anti-cancer)… I had tried fish, but since I eat more vegetables, I decided to try it one day with vegetables, and it was exquisite… What a good dish, combined with a little bit of brown rice, or quinoa… and a salad for the first course, it is a complete and delicious meal. You don’t know how much I enjoy it!

Well, and another of my discoveries, was the curry leaves, when I bought the Indian cookbook and saw that in almost all the recipes were used, I thought and where am I going to get it? I had almost all the ingredients, but I was missing that… But, I got them, in the stores of the center, I find them fresh in branches and then I dry them at home… and they are delicious they give a unique flavor to the dish, I hope you can get them too!

I made this curry without coconut milk, but if you add a little bit of coconut milk, the sauce gets creamier and adds a little bit of saturated fat (the good stuff), which is never bad for vegetarians. The coconut also gives it an even richer taste! This time I didn’t put it in, I don’t like to abuse it, even though I have my cholesterol levels so low (the good and the bad), that my doctor encourages me to increase my consumption of the few fats I can take.

I know it’s not a tajine but a curry, but I couldn’t resist opening one of my tajines, which has been stored for a long time without being exposed.

Here are my other curries and Indian recipes so far.

I’ll tell you how I prepared it. This time I made it with these vegetables, but you can make it with the ones you like the most, and you have…..Eggplant, pumpkin, zucchini, turnip, carrot..

Ingredients

2 large zucchini with skin (organic self)
1/2 pumpkin peanut (organic self)
2 large turnips
1 red onion
2 cloves of garlic
5 cm. of ginger root
2 tablespoons of sunflower oil (I extra virgin)
2 tablespoons of sesame oil (I extra virgin)
6 or 8 curry sheets (optional)
1 teaspoon of turmeric
2 tablespoons of homemade tomato sauce or natural tomato
1/2 teaspoon cumin
1/2 teaspoon peppers
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground mustard seeds (optional)
fresh or dried chilli pepper to taste (optional)
vegetable broth or filtered water
fresh coriander or parsley

Elaboration

We washed the vegetables well.
We peeled the turnip. Cut the zucchini in half lengthwise and split it into half-moons of a size neither too big nor too small, like a spoon. We cut the part of the peanut squash, which has no hole, we split it in half and make pieces similar to those of zucchini. We also cut the turnip in half.
Peel and cut the red onion into pieces that are not too small. Put the sunflower and sesame oil in a saucepan, heat and fry the onion.
Peel the garlic and ginger and grate them. Add when the onion is transparent.
In a mortar, put the mustard seeds, coriander, pepper and cumin if it is not ground, crush it. Add the curry leaves and the chilli pepper to the frying pan (if necessary), so that they can be fried (we can also do this in a frying pan with a little oil, and add it to the pan).
Then we add the vegetables, and sauté a little.
Then add the tomato, stir.
Pour in the vegetable stock or water, covering the vegetables. Add the turmeric.
Leave to cook until the vegetables are tender, a little before finishing the cooking, add the coriander or fresh parsley, so that it does not lose its properties and so that it becomes greener and more beautiful.
We can accompany it with brown rice or quinoa or buckwheat or even pasta.