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‘Chip-Shop’ Vegetable Curry

Serves 4

If you grew up in the UK or Ireland, you’ll no doubt be familiar with that late-night takeaway special, the incomparable ‘half and half’. For those unfamiliar with the concept, it’s a terribly inauthentic curry served with ‘half chips, half rice’. Sounds vile, but after a heavy night on the tiles it’s almost akin to salvation. You could say then that this is my homage to not only the curry that saved me from many a chronic hangover but also to those heady days that were wonderful at the time but which I have absolutely no desire to revisit.

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 thumb-sized piece of fresh root ginger, peeled and minced
  • 1 green chilli, minced
  • 200g mushrooms, trimmed and sliced
  • ½ head of cauliflower, broken into small florets
  • 1 heaped tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tbsp palm or brown sugar
  • 1 heaped tbsp cornflour
  • 500ml water
  • 1 heaped tbsp tomato purée
  • 2 kaffir lime leaves
  • 200ml canned coconut milk
  • 75g frozen peas
  • 100g spinach, blanched and chopped
  • sea salt flakes and black pepper

Method

  1. Heat the coconut oil in a large pan over a medium heat. Add the onion, season with salt and pepper and sweat for 3–4 minutes, until translucent.
  2. Add the garlic, ginger and chilli to the pan and sauté for 2–3 minutes, or until aromatic.
  3. Add the mushrooms to the pan, season generously and cook over a medium–high heat for 5 minutes, or until the mushrooms begin to colour, release their juices and shrink.
  4. Add the cauliflower florets to the pan together with the spices, sugar and a splash of water. Cook for 1–2 minutes before sprinkling over the cornflour and stirring to coat evenly.
  5. Pour over the measured water and stir continuously until the sauce thickens, then add the tomato purée and lime leaves.
  6. Bring to a simmer, cover and leave to cook for 20 minutes, then stir in the coconut milk, peas and spinach. Season generously and simmer for a further 10–15 minutes, uncovered, until thickened and reduced. Season to taste and serve.

Per 100g
Calories: 71, Carbohydrates: 3.5g, Sugars: 2.5g, Fat: 4.4g, Saturates: 3.5g, Protein: 2.4g, Salt: 0.05g

Recipe and images Courtesy of Cook Share Eat Vegan by Ainre Carlin 

Taken From May 2018 (Issue 38) Vegan Life Magazine

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