Vegetable curry
40 mins cooking time
Chop, sauté, and simmer your way to this delicious vegetable curry. It weaves together an assortment of colourful vegetables simmering in a creamy coconut sauce with a touch of red curry paste for spice. Take it from simple to extraordinary by topping it with crunchy roasted cashews and fresh coriander and serving it with delicious homemade naan. It is a recipe that will keep you coming back for seconds.
Vegetable curry
Chop, sauté, and simmer your way to this delicious vegetable curry. It weaves together an assortment of colourful vegetables simmering in a creamy coconut sauce with a touch of red curry paste for spice. Take it from simple to extraordinary by topping it with crunchy roasted cashews and fresh coriander and serving it with delicious homemade naan. It is a recipe that will keep you coming back for seconds.
Chop, sauté, and simmer your way to this delicious vegetable curry. It weaves together an assortment of colourful vegetables simmering in a creamy coconut sauce with a touch of red curry paste for spice. Take it from simple to extraordinary by topping it with crunchy roasted cashews and fresh coriander and serving it with delicious homemade naan. It is a recipe that will keep you coming back for seconds.
Cook mode
Method
Vegetable curry
1
Chop onion, garlic, and ginger finely. Slice the chilli in half, remove the seeds carefully, and slice them.
2
Fry onion, garlic, ginger, and chilli in Lurpak® Plant Based for 10-12 minutes at low heat. Add curry paste and keep frying for an extra couple of minutes. Add coconut milk and put the lid on.
3
Separate cauliflower into small bouquets. Peel carrots and cut them into angled pieces. Cut pepper and sugar snap peas in the same way, but keep them separate.
4
Add cauliflower and carrot to the pot of curry base and simmer for a few minutes.
5
Mix in the sugar and lime juice and a pinch of salt.
TIP
Try roasting the vegetables before adding them to the curry to enhance their flavour and highlight their natural sweetness. Arrange the vegetables on a tray, coat them with melted Lurpak® Plant Based, and sprinkle with salt. Roast them at 200C for about 30 minutes or until they turn golden and caramelised. Then, mix the roasted vegetables into the simmering curry sauce to infuse the dish with their intensified flavours and a rich caramelised taste.
6
Stir in pepper, sugar snaps, and spinach and let them soften. Be careful not to cook them too much to avoid sogginess.
7
Mix in sugar, lime juice, and a pinch of salt.
8
Sprinkle fresh coriander and cashews and serve.
Naan
1
Dissolve yeast in lukewarm water. Add sugar, salt, and yoghurt and stir it together.
2
Bit by bit, alternately add flour and melted Lurpak® Plant Based (saving some Lurpak® Plant Based for topping) and stir until it becomes a smooth dough. It takes about 10 minutes to make the dough nice and elastic. Cover your dough with a dish towel and let it rest for 30 minutes.
3
Divide the dough into smaller chunks and roll them flat into an oval shape. Let them rest and rise for 10 minutes, then press indents in the dough with your finger or a fork. Sprinkle with salt and heat a pan.
TIP
After the initial resting time, be careful not to overwork the dough. When rolling it out and shaping it, be gentle and avoid excessive rolling or stretching, as this can cause the dough to become tough and lose its airy texture. For easier rolling, lightly flour your working surface and rolling pin to prevent the naan dough from sticking without incorporating too much additional flour.
4
In a dry pan, fry them for 5-7 minutes on each side until they become golden.
5
Mix cumin and garlic with melted Lurpak® Plant Based and brush the naan with the seasoned Lurpak® Plant Based.
6
Sprinkle with salt and serve.
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