This week I had the honor and pleasure of cooking with Creative Rajni, a chef who is from the Southern part of India. We co-created on an Instagram live and I learned so much about the differences between Southern and Northern Indian cuisine.
She taught me to make a curry that is popular where she comes from as well as Chappati. Chappati is similar to Roti and is a simple flat bread made with whole wheat flour, water and salt.
I often like to make my own version of curry for my clients. Below you will find my recipe, and while it may not be as authentic, I think you will still find it quite delicious.
If you would like to view the class and learn to make Chef Rajni’s Curry and Chappati, you can find the video on my Instagram page in my feed and my reels @veganchefelyce.
Which ever you decide to make, I’d love for you to message me and let me know how it goes and send pictures. Below are some pictures of the different Currys as well as the Chappati.
If you would like to learn to make any of my plant based dishes with hands on instruction in your kitchen, please reach out to me. I offer in person cooking lessons as well as Personal Chef and Meal Prep Services.
My Curry Stew
sweet potato diced
1 medium
coconut oil
2 TBSP
Ground cumin
1/2 tsp
Ground turmeric
1/2 tsp
Crushed red chili flakes
1/4 tsp
ground coriander
1/2 tsp
Ground black pepper
1/4 tsp
Ground cinnamon
1/2 tsp
yellow onion diced
1 medium
Scallion sliced
1 TBSP
Fresh ginger minced
1 TBSP
cauliflower cut into small florets
1/2 head
Fresh or frozen green peas
1/2 cup
Borsari
1/2 TBSP
Lime Juice
1 TBSP
Grape or cherry tomatoes quartered
12 oz
canned chickpeas, rinsed
1 can
canned coconut milk
1 cup
baby spinach
1 cup
Fresh cilantro, minced
Pre-cook sweet potato in microwave or par-boil to soften.
Heat a large pot over medium heat and add the coconut oil. Once the pot is hot, add the spices and ginger. Once bubbling, add onion and scallion and cook for a couple of minutes, or until translucent but not browned.
Add the cauliflower and cook for another five minutes to soften slightly.
Stir in the pre-cooked sweet potato followed by the borsari and cook for a couple of minutes.
Next deglaze the pan with the lime juice and stir to scrape up any brown bits that have stuck to the bottom of the pan.
Next add the tomatoes, chickpeas and coconut milk. Bring to a low boil, then reduce the heat to simmer. Cook, covered, for about 20 minutes, or until the vegetables are fork-soft.
Remove the curry from the heat and stir in the baby spinach and fresh cilantro.
Serve hot with flat breads (chappati) or your grain of choice (rice, quinoa, etc.). Leftovers can be refrigerated in a sealed container for up to three days and freeze well for up to a month.