This is an excellent dish for Indian-style dining at home: serve up a bounty of healthy vegetables masquerading as a sweet carrot and lentil curry served with baked aubergine and nut rice, and add a cool banana dip as a perfect accompaniment for the spices.

Carrot curry, aubergine rice bake, banana raita and mango chutney

I’ve made this dish several times now and it has never failed me! The recipe comes from a suite of books written by Linda Majzlik, which I purchased from the Hillside Animal Sanctuary online store, each dedicated to covering many vegan recipes from India, France, the Caribbean, Italy, Mexico and the Middle East. The book range also extends to Thailand, North Africa and Greece, though I don’t possess these (yet!). There are no photos in these books but they are simple to execute without them.

This is a vegan sourced recipe, so whilst no animals are exploited in the production of this cuisine, remember to use the soya-based yoghurt (or equivalent) for those avoiding dairy products (to meet vegan or other dietary requirements).

To pay respect to the publishing copyright, I only provide a series of photos of this 3-dish creation along with comments on the ingredients and any modifications that I’ve made to the original recipe.

Dish 1: Aubergine rice bake

To serve 2 people

Preparation: chopped aubergines; and, rice-in-a-bag ready to boil

You can prepare the rice mix well in advance, so its ready to pop into the oven later whilst your curry is simmering.

To prepare the mix, I first cook 125g of packet rice. Then put it to one side to cool down.

Chop up an aubergine and a red onion (or a 3-4 shallots), crush 3-4 garlic cloves, and fry it all in a deep pan until its soft.

Preparation: chopped onions and nuts, flour, spices and mango chutney

Put the coriander, cumin and cinnamon into the pan, along with a little mango powder (or mango chutney) to sweeten as you desire.

Take the pan off the stove, add the flour, crushed nuts and season with black pepper.

Rice mix ready to chill

Place the pan contents into a dish and cover. Chill for an hour.

Now prepare the curry dish!

For later: To complete this dish, 30 minutes before serving, spread the chilled rice mix onto a lightly greased baking tray and bake at 180 degrees C/Gas mark 4. I like a crispy top, so I leave it for a few for minutes beyond the 30 mins!

Baking the rice mix in the oven for 30 minutes

Dish 2: Carrot curry

To serve 2-3 people

Dutch yellow and purple carrots

You’ll see I used some unusual Dutch yellow and purple carrots here, but orange carrots are just as sweet and tasty!

Grate 3-4 carrots, finely chop 2 medium onions, crush 2-3 garlic cloves and cook together in a deep pan, adding a tablespoon of chilli puree (or 1 red chilli chopped).

Grated carrots

Tomatoes, lentils, onions, garlic, chilli puree, vegetable stock and spices

After 5 minutes, stir in the cumin, mustard seed (or in this case, I added mustard paste), paprika and turmeric. Cook for 30 seconds.

Add the washed and drained lentils to the pan, along with the chopped fresh tomatoes and 600ml of vegetable stock. Stir well, adding black pepper as desired. I also add a little dried coriander for added taste. Bring to the boil, then simmer gently. I like a long slow simmer for stews and sauces, somewhere between 30 and 45 minutes.

Curry ready to bring to the boil, followed by a long simmer!

Whilst the curry is simmering and the rice mix is chilling, make the banana raita!

Dish 3: Banana raita

To serve 2 people

Banana raita

This is very simple to make! Peel a banana and chop it in half. Mash one half with the back of a spoon in a mixing bowl, and chop up the other half. Sprinkle the banana with lemon juice. Add 175ml soya yoghurt and a dessertspoon of demerara sugar, and mix all together. Sprinkle a little garam masala on top, as much as you prefer for taste. Chill before serving.

Preparing the Indian buffet!

Return your attention to dish 1 and bake the rice mix for 30 minutes (see the instructions above for details). Check dish 2 is still gently simmering. Set the buffet table with a few bowls and forks. Chop up some fresh coriander in readiness to sprinkle on top before serving.

Once the rice is baked, all three dishes are ready to serve! Bon Appétit!

A divine carrot curry buffet!

 

 

Originally published: Sunday, May 20th, 2012 at 22:05 in Aproned Angel, Monologues

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