I took a Goan Prawn Caldinho recipe and veganised it. I think the sweetness of swede works well in this mild South Indian coconut curry, and my kids failed to spot one of their least loved vegetables.
Serves 4
1 large onion, thinly sliced
Half a large swede, peeled and grated
2 tsp mustard seeds (optional)
10 curry leaves (optional)
1 tbsp vegetable oil
1 tbsp wine vinegar
3 cloves garlic
2cm root ginger pounded to a paste
1 carton passata/chopped tomatoes
1 can coconut milk
1 tbsp tamarind paste or lemon juice
2 slit green chillies (deseeded if you prefer it mild) or 1/8 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
10 peppercorns
1 tbsp coriander seeds
1 tsp salt
Grind the cumin, pepper, & coriander in a spice grinder, or use ground.
Fry the onion seeds in the hot oil until they pop. Add the sliced onion and fry for 5 minutes or so until it begins to soften. Add the swede, curry leaves, and ground spices, stir and continue to fry gently.
In a liquidiser cup, liquidise the garlic, ginger, vinegar, and enough water to cover the base of the stick blender. Add this to the pan when ready. Stir through.
Add the tomatoes and coconut when you start to smell the garlic and ginger warming up, together with the tamarind/lemon juice and chilli. Cover and simmer gently for 20-30 minutes until the swede and onion are tender. Add salt at the end of cooking once the swede is cooked.
Serve with basmati rice or naan bread.
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