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.
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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
Ingredients
Gluten-Free
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
Instructions
- 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.
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