I suspect curry is one of my top 10 favourite dishes. And while I´ve never actually followed an official recipe, I believe I make a pretty mean one. You´ll quite possibly identify some missing or extra ingredients, but I personally love the taste and find my way to be the easiest way to make a delicious curry with pretty much anything you have at hand. This time, I had some cauliflower, shiitake mushrooms and a zucchini. Add to that a can of chickpeas that I always have in the house, some dehydrated figs and cashews and you´ve got yourself a kick-ass curry. But really, the point is you can put anything you like in there – sweet potatoes, carrots, spinach, let your imagination run wild. So keep reading through this #homemadeMonday and let it inspire you to improvise your own curry.
400g chickpeas from a can
200g shiitake mushrooms
50g dehydrated figs
400 ml coconut milk
200 ml sour cream
200 ml greek yoghurt
a cup of water
a tsp turmeric powder
1 tsp cumin powder
two tbsp curry powder
two tbsp olive oil
a tsp of salt and one of pepper
some fresh parsley
1. Chop the onion finely and fry in a large pot along with the olive oil until golden. In the meantime, chop the cauliflower into bite sized florets.
2. Add the cashew nuts, the salt, pepper, turmeric powder and the cumin and fry for another minute. Next, add the cauliflower, mixing and frying for another couple of minutes.
3. Join the zucchini, mushrooms and chickpeas and mix all together, frying for two to three minutes.
4. Add the cup of water, mixing some more and once half of it evaporated, add the curry powder. Note: depending on the spiciness of your curry powder you might want to add more or perhaps less than what I added. I went for two tablespoons because mine is not very potent and spicy.
5. Once the remaining water has evaporated too, add the coconut milk, sour cream and greek yoghurt. Mix, cover with a lid and let boil for about 40 minutes to an hour, occasionally stirring. Five minutes before it´s done, add the dehydrated figs.
6. Serve with fresh parsley or coriander. Note: You can serve it on top or next to rice, I personally prefer to eat it as is.