curry served.jpg

I've been suitably impressed with the Vegetable Curry with Brown Rice at Whatever Cafe. You have seen in my previous posts here that I do go there on a semi-frequent basis and usually order the same. Last Friday having ordered the curry there again, I decided to have a go at making a version of it by reverse engineering the taste and some creative modification. Most notably is the addition of mustard seeds which the version at Whatever does not include. This is the result and in my view, it is better than Whatever Cafe's and with no salt added. Of course, you have to take it with a pinch of salt (preferably a small pinch although there's none in mine) as the chef is lauding his own dish. Heh.

Curry Leaves Chopping Onions Curry Simmering

Curry leaves, chopping onions and the curry simmering away in a copper pot.

These are the steps I took:

1. Stir fry Onions (sliced), Ginger (peeled, cubed), Lemon Grass (bruised) and Mustard Seeds in Non-GMO Grapeseed Oil

2. When fragrant, add a palmful of curry leaves and continue to stir fry

3. Add raw cubed carrots and potatoes and stir well

4. Add a whole bunch of curry power and dry fry to coat everything well

5. Add water (about two cups, I think) and the rest of the curry leaves (about a cup). Sorry, I don't measure when I cook so I can't give you precise measurments – I go by smell and taste.

6. When the water starts to simmer add a cup of plain yoghurt (healthier alternative to coconut milk although some people use soymilk)

7. Add sliced shitake mushrooms and eggplant, a handful of chilli padi and simmer covered until potatoes and carrots are cooked

8. Before serving heat up and add the broccoli (I do this so as to maintain the broccoli's crunch which I like)

9. Serve with hot brown rice

10. Do 10 burpees and eat.

Fantastic, healthy, no salt.