Coconutty Vegetable Curry with Buttery Roti and Basmati Rice

Coconutty Vegetable Curry

If by this title, you can’t already tell that I love carbs, then there’s a problem… I honestly think a good curry that’s paired with a buttery roti, fluffy basmati rice or a Bunny Chow to soak up all that saucy goodness is the perfect dish – especially when it gets a little messy!

This curry honors #MeatlessMonday perfectly – besides it being meatless it’s hearty, tasty, and surprisingly EASY! This curry will continue to develop its flavor the longer it’s allowed to ‘marry’, so making this dish a day or in the morning before dinner time will guarantee you an even better version. All you’d then need to make will be your starch of choice…

Coconutty Vegetable Curry with Buttery Roti

  • Servings: 4-6
  • Difficulty: intermediate
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Ingredients

  • 5 tbsp olive oil, seperated
  • 2 cans of coconut milk
  • 1 tbsp cumin powder
  • 1 tbsp mild curry powder
  • 2 red eye chilies (hot)/1 green chili (milder)
  • 1/4 cup pumpkin seeds, roasted
  • 2 cups of broccoli, stems seperated
  • 1/2 can of chickpeas, drained
  • 2 cups of cauliflower, stems seperated
  • 2 cups of butternut, peeled and cubed
  • 1 medium sweet corn
  • 1 cup of cherry tomatoes
  • 2 white onions, quartered
  • 1 tsp of butter
  • 1 cup of fresh cilantro
  • salt to taste

Directions

  1. First preheat the oven to 220 degress celsius. Place the cauliflower, onions, butternut and broccoli on a baking tray (refer to image) and drizzle over 2 tbsp of Olive Oil. Make sure the oil coats most of the vegatables. Roast for 25-35min.
  2. Whilst the vegetables are roasting you can add the remaining olive oil, butter, mild curry powder, cumin, cherry tomatoesand chilies to a large cooking pot. Saute for 10 min on med-high heat.
  3. Add the coconut milk and stir well. Simmer on med-high heat for 10mins before adding the chickpeas (you may use any bean of your choice as well). Slice the corn off the mielie and add to the curry. This will add a lovely pop of sweetness to the curry.
  4. Allow the curry to continue simmering on a low-med heat until the vegetables are done in the oven. Add the roasted vegetables to the curry ans trir gently. Cook for another 5 mins before serving.
  5. Roast the pumpkin seeds for 2 mins in the oven on high/grill. They start popping once they’re ready.
  6. Add the pumpkin seeds to a dry saucepan, cover and allow to roast on med-high heat. When most of the pumpkin seeds have’popped’, you may remove them and sprinkle over each serving with the chopped cilantro.


3 Step Roti!

  • Servings: 8 large roti's
  • Difficulty: easy
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Ingredients

  • 1 1/2 Cup Self-raising Flour
  • 1 Cup Dbl Cream Yoghurt
  • 1/2 Cup cold butter, cut into cubes

Directions

  1. Add the yogurt and flour to a bowl and mix with your hands/wooden spoon/stand mixer to form a dough – add more flour if the mixture is too wet. Having lumps of butter in the dough is perfect! That’s what you want.
  2. Flour your working surface and place the ball of dough on the flour, section the dough into 8 pieces and roll each section out.
  3. Add the roti to a dry but hot skillet. Cook the naan on each side for 5mins (creating lovely chargrilled sections). Brush with butter/garlic butter/Chili butter once the roti is cooked and cover with a dishcloth. This keeps the Roti from drying out.


Basmati Rice

  • Servings: 8 large roti's
  • Difficulty: easy
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Ingredients

  • 2 cups Basmati Rice
  • 3 Cups Boiling Water
  • Salt to Taste

Directions

  1. Firstly rinse the rice under cold water until the water runs clear. This removes the extra starch in the rice which causes it to become sticky.
  2. Add a tsp of salt and boiling water to the rice which you then bring to a simmer and then cover with a lid. Cook for 15 minutes undisturbed. Do not lift the lid at any time.
  3. Once the 15min is done you may remove the rice from the heat and allow to steam for an additional 5min. Only after that may you remove the lid and your rice will officially be ready (and perfect!).


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