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Fiji Fusion Curry


Vegan Fijian Fusion Curry


Buying Guide:

It goes without saying that most of us shop for our veggies at the name brand super markets and I suppose this is due to them having most things we need all under one roof but I have to say the best quality and value for your money is the smaller local shops.

If you go in to a local grocery store or veg supplier and don’t see what you want, you can have a chat with the owners and simply just ask them to order different verities of veg and exactly what you need for your dietary requirements and I am sure that they will be more than willing to help. Buy fresh as much as possible and even take it a step further and go organic if you can but always remember to spend within your budget.


Equipment:

10 plastic containers, 2 chopping boards, 1 cooks knife, 2 baking trays, 1 food blender, 2 medium pots,1 large pot, 1 large frying pan, jug of water and tasting spoons, 1 wooden spoon, baking paper, colander.


Recipe:

Curry Sauce:

200ml Pomace Oil, 2 White onions, 1 veg stock cube, 1.3 lt Hot water, 2 tbs Tomato Puree, 1 Red Chili, 2 Cloves garlic, ¼ tsp Paprika, ½ tsp Cinnamon powder, ½ tsp Turmeric powder, 1 tsp Garam masala, ¼ tsp Cumin powder, 1 tsp Coriander powder, 1 tsp Thyme, ¼ tsp Curry powder, 400 gr Chopped tomatoes.


Method:

*Warm the oil but not smoking hot, add the spices and gently cook.

*Chop the onions and add to the spices, cook for a further 5 minutes.

*Puree your garlic and mix, then add the tomato puree and cook for 3 minutes.

*Add the chopped tomatoes and cook for 5 minutes.

*Mix the stock cube with 300ml hot water then add to the tomatoes. To finish the sauce add 1ltr of stock and cook for 10 minutes.

*You can cook this sauce for a longer period of time if you prefer as this will intensify the flavour but make sure to stir every so often and top up with water.


Vegetables:

Wash all the veg and herbs. 3-4 Red Onions, 1 (med) Butternut Squash,

250 gr Mushrooms, 250 gr Cauliflower, 2 mixed peppers.


Method:

*Prepare all the veg before cooking.

*Peel and cut the red onion in to 8 wedges, place on to a baking tray and cook in a preheated oven at 150*C

*Peel and roughly cut the squash in to 2 cm cubes and cook in boiling salted water until half cooked, drain off 1 litre of liquid for the curry then strain the squash in a colander. *Quarter the Mushrooms and gently fry in a little oil until half cooked.

*Cut the peppers and repeat the process as for the mushrooms.

*Cut the cauliflower in to segments and gently fry to gain colour, add 100 ml of water to the pan and cook until evaporated and the cauliflower is half cooked.

*Keep all the half cooked vegetables separate and to one side until the sauce has been finished.


Cous Cous Salad:

This can be served hot, warm or cold 300 gr Cous Cous, 300ml Hot water, 150 gr Dried apricot, 150 gr Sultanas, ½ Pomegranate, 3 tbs Fresh mint, 50 gr Pumpkin seeds, 30 gr Linseed, 2 Spring onion sticks, 50 ml Olive Oil, ¼ bunch Coriander, 100 gr Coconut shavings


Method:

*Measure all the ingredients and keep separate.

*Place the cous cous in to a big pan or bowl and drizzle with olive oil, then pour the hot water over and mix. Cover and cool.

*Once cooled separate the grains then add the remaining ingredients and season with salt and pepper.

*Finely slice the spring onions and chop the mint then add in to the mix.


Notes:

Take good care and show the curry some love when making this as you wouldn’t want all your hard work to be ruined if it became burnt.

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