Green Veggie Curry with Mini Parathas
- Prep Time: 2 hours 30 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Mains
- Cuisine: Indian
Description
An Indian-spiced green curry made from potatoes, cabbage, coriander and spinach topped with crispy nugget bits.
Ingredients
Homemade Parathas
1¼ C (310 ml / 156 g) cake flour
1 Tbsp (15 ml) olive oil + extra for brushing
¼ tsp (1,25 ml) salt
½ C (125 ml) water
Curry
1½ C (375 ml / 45 g) fresh coriander
1½ C (375 ml / 75 g) spinach, chopped
1 (120 g) medium onion, chopped
5 (20 g) cloves garlic
1 (2 g) green chilli
1 (5 g) knob of ginger, peeled and chopped
2 tsp (10 ml) garam masala
1 tsp (5 ml) salt
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) olive oil
1 tin (400 ml) coconut milk
1½ C (375 ml) water
3 (480 g) medium potatoes, peeled and diced
1½ C (120 g) red cabbage, diced
280g meat-free pieces
To Serve
¼ (30 g) medium red onion, finely chopped
handful coriander, finely chopped
Instructions
Homemade Parathas
Mix all of the ingredients together by hand on a clean surface. Form the dough into a ball, cover and rest in a cool place for 30 minutes.
Roll the dough out to a thickness of 0,5 cm, brush the top with some oil and roll the dough up into a cylinder shape. Cover and refrigerate for a further 30 minutes.
Roll the dough out again to 0.5 cm. Repeat the process of brushing the dough with oil and resting for a further two times. Once you have rolled the dough into a cylinder for the third time, refrigerate for 10 minutes.
Heat a large cast iron pan over medium heat until hot. Cut the dough, that is rolled into a cylinder, into 8 equal rounds. Roll each round out to a thickness of 0.5 cm and brush on both sides with some olive oil. Cook each piece of dough in the hot pan until golden and tender, about 2-3 minutes per side. Keep the parathas warm under a clean dishcloth.
Curry
Combine the coriander, spinach, onion, garlic, chilli, ginger, garam masala, salt and turmeric in a food processor. Blend until smooth.
Heat the oil in a saucepan over medium heat; add the paste and fry for 2 minutes. Stir in the coconut milk, water and potatoes. Cover and simmer for 15 minutes. Add the cabbage and cover and simmer for a further 5 minutes. Season to taste.
Preheat the oven to 200 °C.
Arrange the meat free pieces on a baking tray and bake until crisp and golden, about 18 minutes. Cut the nuggets into bite-size chunks.
Top each portion of curry with a portion of meat free pieces, red onion and coriander. Serve the curry with homemade parathas on the side.
Notes
If the curry is too spicy, simply stir in some plain vegan nut yoghurt or more coconut milk once the curry is done.
