The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Cosmic Cabbage Curry Sauce!

Updated: May 18



This recipe looks like the ramblings of a madwoman, I blame my partner, Chris. Not for tipping me over the edge, but for introducing me to the concept that blitzed cabbage could be a great base for a vegetable curry sauce.....no...wait.....don't go!


So I tried his curry, made with vegan quorn pieces and with rice on the side, and it was awesome!! I did a bit of researching, and a bit of tweaking to Chris's recipe and made this version, which I bloody love! Best of all it is practically fat free, packs in about 72 of your 5 a day....well almost....and uses a good number of the current buzz superfoods - turmeric, ginger, garlic and chilli. It is basically a sauce that lends itself to whatever you want to throw at it - veg, quorn, soya chunks, or even just on its own. Keeps well in the fridge and freezes if you cook in batches and is cheap as chips!



Ingredients


2 medium onions

6 fat garlic

1 big thumb of fresh ginger

2 chillies, mild or hot depending on personal taste

1tbsp oil

1 medium carrot

1 red pepper

3 medium sized tomatoes

1/4 of a small white cabbage

1 tsp of turmeric

1 tsp of ground cumin

1 tsp of ground coriander

1 tbsp dried fenugreek leaves

1 tsp garam masala

1 tsp smoked paprika

1tbsp tomato puree

1 small bunch of fresh coriander, chopped

Salt and pepper to taste



Method


Peel and finely chop the garlic and ginger, chop the chilli. Peel and chop the carrot, and chop the cabbage, pepper, and tomatoes


Heat the oil in a pan, and add the garlic, ginger and chilli and all the herbs and spices apart from the fresh coriander. Cook for 2 minutes on a medium heat stirring occasionally


Add the rest of the vegetables apart from the tomatoes, and cook for around 10 minutes on medium heat stirring occasionally. The ideas is to gently brown the veg without burning them. Add the tomatoes and the puree and stir in. Add enough water to not quite cover the veg, cover and simmer for 15 minutes, stirring a couple of times during cooking.


Using a stick blender, blitz the sauce until smooth and there are no lumps, add a splash of water if the sauce is too thick. Add salt and pepper to taste and stir in the chopped coriander


The sauce can now be used however you like - on its own, with veg, it's great with added chunks of cauliflower and potato and peas, or quorn, mushrooms, whatever takes your fancy really


Debbie





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