Cooking Curry with Chef Peter

Hi friends,

Here it is…. The first video of our vegan cooking class series with Chef Peter. Prepare your ingredients according to the list below and hit play!

Make sure to follow our channel on YouTube to be first to know when the next one drops!

Wishing you food happiness,

– Veggie D’Light

VD’L Curry Supreme

From the unique corners of the world there are many different palettes of curry.

Everywhere you go, curry may taste different. It’s the spices that come together to form curry.

That means that really, like everyone one of us, we all need to come together in order to really know what life is all about.

One spice by itself is not curry, and that’s really what we’re trying to show with this dish:

When carefully blended together, many individual spices create something beautiful, and that’s oneness– The Curry Supreme.

From many spices… one curry.

Ingredients:

  • Chickpeas and/or Navy Beans – 800g
  • Onion Powder – 1 teaspoon
  • Garlic Powder – 1 teaspoon
  • Himalayan Pink Salt – to taste
  • Black Pepper – to taste
  • Big Red Onion – 1 piece
  • Large Carrot – 1 piece
  • Irish Potato -1 piece
  • Fresh Thyme – a few sprigs
  • VD’L Curry Powder – 3 tablespoons
  • Organic Coconut Oil – 3/4 cup
  • Water – 1 cup
  • Tomato Paste OR Coconut Milk (optional) – 1 tablespoon

 

Instructions:

Prepare your veggies. Chop and cube the onion, potato, and carrot. Finely chop the thyme.

Blend all the dry ingredients in a small bowl with a mixing spoon (curry powder, garlic powder, onion powder, salt and pepper).

Rinse the chickpeas under running water in a stainer until well clean, or soak and pre-cook dry beans.

Heat your pan and the coconut oil to medium, then sauté the vegetables, thyme and dry ingredients in the heated coconut oil.

Stir continuously and cook for 8-10 minutes.

Pour the water onto the mixture in the pan, stir until well blended, then add chickpeas to simmer on low heat. This is when you can also add your tomato paste or coconut milk, and any other personal flavour additions.

Cover and simmer on low heat for half an hour– until potatoes are fully cooked.

Prepare some carbs and veggies to go with your curry for a full, balanced meal.

Add salt to taste, and some hot pepper if you’re into that.

 

Eat what you love…. @chefpeterveggiedlight

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