A dry vegetable curry is a new concept for me, having always had curries that are full of sauce. The possibilities for a dry curry are as varied as those for a sauce one, the only real difference is that you omit the liquid. This omission can also make the cooking time shorter, which is no bad thing of an evening after work. It’s also very healthy, with just a little oil used for frying and the main moisture coming from cooking the vegetables in their own steam with a lid on the pan.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
I have gone for a delicate spice flavour here, with a little turmeric, garam masala, cumin powder, paprika and fenugreek, and nothing in large quantities. You can use the vegetables in this recipe, or switch some out for your favourites. The cabbage and the roast tomatoes, however, really set the dish off and should be kept. Use vine-ripened tomatoes if you can, as they have a lot more flavour than the under ripe ones you get at the supermarket. Here I’ve used baby plum, but cherry are also perfect.
Try this recipe out as it is, and then think about experimenting from there with different vegetables and spices. I know this is going to be the first of many dry curry dishes for me.
Dry Curry of Cabbage and Roast Tomatoes
For the roast Tomatoes:
- About 15 vine ripened plum or cherry tomatoes
- A glug of olive oil
- A little salt
For the Rest of the Curry:
- 3 tbsp oil
- 1 red onion sliced
- 200 g 1 pack mangetout
- 4 baby peppers or one large, finely sliced
- 4-5 curry leaves
- ½ savoy cabbage leaves washed and finely sliced
- 1 stalk lemongrass chopped
- 3 cloves garlic chopped
- 2 carrots peeled into thin strips
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp garam masala
- 2 tsp hot paprika
- ½ tsp ground fenugreek
- A little salt
- A handful of flaked almonds
- A handful of fresh parsley chopped
- The seeds from ¼ pomegranate
- Preheat the oven to gas 7/220C/425F.
- Keep the tomatoes whole and drizzle the oil over them. Toss them in the oil and the salt and then put then on a baking tray in the top of the oven for about 15 minutes, or until starting to char.
- While they are cooking, make the rest of the curry. Heat the oil in a large pan or wok. Fry the onion, mangetout and peppers, on a medium heat, for about 5, until they have started to brown. Add the curry leaves and stir those in.
- Now put in the sliced cabbage and mix through. Cook for a minute or two, add the lemongrass and garlic and give it another couple of minutes. Now put a lid on the pan and cook the curry in its own steam for 5 minutes, or until the cabbage is cooked through.
- Take off the lid and put in the carrot strips, now add the spices and the salt and stir through. Allow to cook for a couple more minutes, until the carrot has softened, but isn’t overcooked.
- In a separate frying pan, dry-fry the almonds for about 2 minutes, stirring them frequently, to allow them to toast and the flavour to come through.
- Serve the cooked curry in a large serving bowl. Pour in the roast tomatoes, then add the almonds and the chopped parsley. Finally, top with the pomegranate seeds. Mix in and serve immediately with rice.
Watch the video for this recipe
JOIN MY PATREON MEMBERSHIP SITE
RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING LESSONS
Not everyone will like vegan black pudding. I happened to like it before I went vegan and love the plant-based version. My wife, however, can’t stand it. As far as I know, there is only one company that makes them and they are the Bury Black Pudding company. You can buy it at Asda, or
We’re often missing ideas for a good Sunday or Christmas vegan main dish. I try to come up with something new most years, in order to have a little bit of variety and some options to choose from. This Vegan Mince and Chestnut Pie I came up with about 3 years ago but had yet
It’s still a little early for festive treats and I wasn’t thinking at all of Christmas when I came up with the idea for these homemade sausage rolls. I just though they sounded pretty good in my head, and so I decided to make them. They will certainly be perfect for Christmas, when the time
You can make this Vegan Cherry Loaf Cake regardless of whether or not cherries are in season. Most supermarkets these days sell frozen fruit and cherries are often available in their selection. Sainsbury’s for one sell them in 450g bags, so you can take out what you need for this recipe and put the remaining
These oven-roasted vegetables are a perfect accompaniment to your vegan Sunday lunch. Easy to do and just requiring a little oven space and some time, you can get these done with minimal effort and very little expense. I’ve not added anything fancy here, like roast garlic or herbs. These are just simple, plain, lightly seasoned
Now that we’re heading towards autumn, this is an ideal opportunity for us to rekindle our love of soup. This is a vegan vegetable soup with a good dose of spice to give it a delicious curry flavour. Thick, warming and packed with vegetables, this soup is a must for the cooler months of the