Kitchen Craft Episode 13: Plant-based curry

Get ready for the plant-based curry of your dreams. Chef Clem takes you through all the steps, from roasting your own spices to creating a moreish end result, like this delicious pumpkin and chickpea curry.

SHOP THE RECIPE

Ingredients:

For the roasted pumpkin:

  • 1 kg pumpkin, skinned and cut into large chunks
  • 3 T olive oil
  • A bunch of curry leaves
  • 1 t cumin seeds, crushed
  • 1 t coriander seeds, crushed
  • 1 t paprika
  • Salt and freshly ground black pepper

For the spice mix:

  • 1 T coriander seeds
  • 1 T cumin seeds
  • 2 dried chillies, torn
  • 1 T mustard seeds
  • 2t black peppercorns
  • ½ t mace

For the curry:

  • 3 T olive oil or avocado oil
  • 1 large onion, cut in half then thinly sliced
  • Salt and freshly ground black pepper
  • 4 cloves garlic, finely grated
  • 6cm piece of ginger, grated
  • 3 T prepared curry spice mix
  • 2 cups water
  • 300 g dairy-free plain cultured coconut
  • 1 x 400 g tin chickpeas, drained
  • 100 g Swiss chard, washed and roughly chopped
  • Freshly chopped coriander

Method:

For the roasted pumpkin:

Add the pumpkin to a mixing bowl along with the olive oil, curry leaves, cumin and coriander seeds and paprika. Season and toss together. Spread the pumpkin in a roasting tray and roast at 180°C for about 30 minutes, turning halfway. The pumpkin should be tender and slightly charred.

For the spice mix:

Add all the dry ingredients to a dry pan over medium heat. Allow the spices to begin popping and toasting in the pan, keep frying for a few seconds until they become fragrant. Add the toasted spices and chilli to a blender and blend until fine.

For the curry:

  1. Heat the oil over medium heat. Add the sliced onions and season lightly.
  2. Once the onions have caramelised and softened, add the garlic and ginger.
  3. Cook for another minute before adding the spice mix.
  4. Pour in the water and simmer gently until slightly reduced, then add the cultured coconut, chickpeas and chard.
  5. Bring the curry to a simmer and cook until the chard has wilted, then add the pumpkin and the curry leaves. Season lightly and stir to combine.
  6. Simmer for another 10 minutes before serving over steamed brown rice. Garnish with fresh coriander and dot with extra cultured coconut.

(Serves 4)

Feeling inspired?

SHOP SPICES & CURRY POWDERS