I absolutely love curries I feel like
they're so flavorful and nourishing and
warm and comforting what is there not to
love so today we're gonna be making
three different curry recipes I am
making it my mission to get as many
curry recipes on the blog as possible so
if you have any of your own favorites
that you love and enjoy share those in
the comments below
we'll look them up and add them to our
list but for now we're gonna get started
on making these three deliciously varied
curries plus we're gonna be making some
homemade none so let's dive right in
we're gonna begin by making this
intensely flavorful eggplant and lentil
apricot curry we're gonna use two
medium-sized eggplants so for this we're
gonna first cut off the tops and then
cut each eggplant in half lengthwise and
then very carefully we're gonna cut
cross hatches into the flesh eggplants
are known to impart a little bit of a
bitterness in dishes and there's a
couple of things that you can do to
prevent it one of them is to buy younger
smaller eggplants because the larger
ones have these seeds and that's usually
what causes the bitterness and then the
other thing that you can do which is a
tip thanks to my mum is you can create a
saltwater bath so for every about one
liter of water you're gonna want to add
a couple teaspoons of salt and then you
can add your cut up or in our case
slashed eggplants to the water face side
down and we're gonna let this sit while
we prepare the rest of our veggies the
salted water is what's going to help to
kind of draw out the bitterness in these
eggplants so for the veg we're gonna
dice one medium onion and mince three
cloves of garlic will finely chopped 1
medium red bell pepper and the secret
ingredient for this dish that I think
makes it super delicious is we're gonna
use about a quarter cup of dried
apricots that we'll finely mince once
we've done all that we're going to drain
away the liquid brine from the eggplant
and most of the bitter compounds are
gonna wash away and not soaking water
and then we're gonna give it a rinse
just to wash away the excess salt using
a clean kitchen cloth we're going to dry
each eggplant and then we're going to
lightly drizzle each with just a little
bit of oil and a little sprinkle of salt
and then using your hands rub it into
each eggplant and into the crevice
we're then gonna pop all of these into
the oven to bake at 400 Fahrenheit or
200 Celsius for about 20 minutes while
the eggplant is roasting we're gonna
heat a large pot on medium-high heat
we're gonna add in two teaspoons of
coconut oil when it's hot we're gonna
add in the onions and saute this for
about three to five minutes before we
add the garlic along with two teaspoons
of ground cumin two teaspoons of ground
coriander and one teaspoon of ground
cinnamon we're gonna stir this and let
this cook for about 30 seconds to a
minute this step is always really
important when making curries you want
to give the spices a chance to sit and
roast before you add any liquids to it
if it helps to bring out the intense
flavors of the spices a lot more so now
we can add to the pot one can or about
400 milliliters worth of diced tomatoes
the diced bell pepper and apricot one
cup of cooked brown lentils half of a
teaspoon of salt and some freshly
cracked black pepper and we're going to
give this a stir and let it sit at a
gentle simmer by now the eggplant should
be done roasting so when you can easily
pierce it with a fork it's ready and
when it's cooled enough that you can
handle it we're gonna use a spoon and
scrape out the inside cooked middle part
and then we're gonna add this to the pot
stir everything together and when the
bell peppers are softened but still a
bit crunchy it's ready to enjoy we'll be
serving this dish off alongside some
cooked white rice of course a generous
few scoops of that eggplant curry and
then we're gonna top it with some
coconut yogurt I highly recommend this
along with some thinly sliced fresh mint
leaves and if you fancy some freshly
squeezed lemon to the cooked apricot it
imparts this very pleasantly sweet taste
of the dish the coconut yogurt makes it
really creamy and rich and the mint and
lemon make it incredibly refreshing I
think it's a dish that works equally
well in the winter as it does in the
summer for the next recipe we're gonna
be making a wholesome and speedy potato
and green pea curry so we're gonna begin
by dicing one medium onion
Romain's three cloves of garlic we're
gonna finely mince some ginger as well
to make about a tablespoons worth we'll
also chop about three medium potatoes
into one centimeter or 1/2 inch thick
chunks to a large pot on medium-high
heat we're going to add a couple
teaspoons of vegetable oil and when it's
hot we're gonna add two teaspoons each
of whole cumin seeds
full coriander seeds and optional brown
mustard seeds we're using whole seeds
for this particular recipe which I think
makes the curry incredibly flavorful you
know when you bite into one of the seeds
it just it's a burst of flavor it's
delicious but if you don't have whole
seeds or don't like to use it that way
you can always just use the ground
version so ground cumin ground coriander
instead you're still gonna also want to
roast it like we did before just to
bring out the flavors a little bit more
we're gonna stir this continuously for
about 30 seconds just to give the seeds
some time to toast and then we're gonna
add to the pot the onion and I'll let
this cook for another three to five
minutes you can add splashes of water as
needed to deglaze the pot now we can go
ahead and add the garlic and ginger
we're gonna cook this until it's
fragrant and lightly golden which might
take a couple minutes and then we're
gonna add to the pot 1 tbsp of garam
masala 2 teaspoons of turmeric powder
and half of a teaspoon of cayenne pepper
as we've done with all of the spices up
until now we're gonna let this toast for
about 30 to 60 seconds stirring it
throughout and then you can add the
potatoes to the pot along with one and a
half cups of water and one vegetable
food young-kyu we're gonna let this sit
at a gentle simmer until the potatoes
are cooked through which will take about
15 minutes and all the while you can
partially cover it with a lid when the
potatoes have softened we're then gonna
add in 1 cups worth of frozen peas 1 jar
of rinsed chickpeas 1 can of coconut
milk and then stir this all together
this is what I love about this recipe is
that you can just throw things that you
have in your pantry or in your freezer
to make a really nourishing quick and
easy meal so we're now gonna cook this
through until it's all warmed up and
then finally we're gonna add a couple
large handfuls of spinach when the
spinach has wilted you can remove it
from the heat you're gonna want to serve
this dish while it's hot along with some
naan or rice here we're serving it with
some brown rice and for the garnish
we're topping it with some fresh
cilantro leaves some thinly sliced chili
peppers and some fresh lime wedges
whenever a restaurant is serving a
potato and green pea curry it's usually
the one I go for this one is protein
packed from both the peas and the
chickpeas and made hearty and filling
from the potatoes feel free to batch
make this one if you'd like and enjoy it
for lunch or dinner for the rest of the
week for the next recipe we're going to
be making
homemade nun now usually not always but
usually when you buy non from your local
grocery store it might have things in it
like milk powder yogurt butter ghee
things like that so I'm going to show
you how to make a very easy homemade
vegan version to a large bowl we're
gonna add two cups of all-purpose flour
a quarter of a cup of unsweetened
plant-based milk half of a cup of
unsweetened plant-based yogurt half of a
tablespoon of sugar here we're using raw
sugar one teaspoon of baking powder and
a quarter teaspoon of salt and we're
gonna mix it together until it's just
combined and then we're gonna lightly
flour a clean surface and transfer the
dough to the surface sprinkle the dough
with a little bit of flour and then
using your hands knead it a few times
until the dough becomes smooth then
we're gonna divide the dough evenly into
four pieces and each piece is going to
become one nod so we're gonna roll each
one out to create an oval shape if the
dough sticks to the surface or to your
rolling pin just sprinkle over some more
flour and continue to roll it until it's
about two millimeters thick so we're
gonna make a garlic and herb roasted
version of this naan and to do that to a
bowl we're gonna add one and a half
tablespoons of vegetable oil two cloves
of crushed garlic 1 teaspoon of dried
parsley or you could use dried coriander
and half of a teaspoon of salt and give
it all a mix and then you can brush this
herb and garlic oil over the naan before
you place it on a frying pan on
medium-high heat you'll see the breads
start to bubble and if you'd like you
can brush some of the flavored oil on
the other side too when the bottom is
lightly golden we're gonna give it a
flip and then you can repeat this with
each none
this is an ultra flavorful naan which
makes for the perfect tool to help you
mop up any leftover sauce on the bottom
of your bowl which I think you might
need for the next recipe that we're
going to be making for the final recipe
we're gonna be making our take on the
classic butter chicken recipe but
veganized so we're gonna begin with 1/4
cup of cashews we're gonna add it to a
bowl and then pour overtop some boiling
hot water you could have alternatively
soak this the night before but
so this is just a little shortcut we're
gonna let this sit to soften while we
cut a 450 gram block of firm tofu into 1
centimeter cubes we're then I'm gonna
add this to a large bowl along with half
of a cup of plain unsweetened
plant-based yogurt 2 teaspoons of garam
masala 1 teaspoon each of ground cumin
and ground coriander half of a teaspoon
of ground turmeric and a pinch of salt
then we're gonna give it a mix and let
this sit to marinate for just a few
minutes so we're using tofu for this
particular recipe but we have made it
before using tempeh and that was also
really delicious and if you want it if
your local grocery store has it you
could even use vegan mock chicken pieces
so while the tofu is marinating we're
going to mince 5 cloves of garlic we'll
dice one large onion we're going to
de-seed and mince one jalapeno or you
could use any other kind of chili pepper
that you like and then we're gonna
finely mince some ginger you're gonna
need about two teaspoons worth of this
going back to the marinated tofu we're
gonna transfer it to a parchment lined
baking tray try to leave as much space
between each piece as possible so that
it's evenly bakes and then we're gonna
place it in the oven at three ninety
Fahrenheit or 200 Celsius for 20 minutes
and you're gonna want to stop to give it
a turn at least once at the halfway
point while this bakes to a large pot on
medium-high heat we're gonna add one
tablespoon of vegetable oil together
with a garlic onion jalapeno and ginger
and we're gonna give it a stir and cook
this for about five minutes then we're
gonna add in one and a half tablespoons
each of garam masala ground coriander
and ground cumin 1 teaspoon of salt and
a quarter teaspoon of cayenne pepper it
is a lot of spices but it really works
for this one trust me so you're just
gonna give this a stir let the spices
bloom for about 30 to 60 seconds and
then we can add in one can or 400 grams
worth of diced tomatoes 1/4 cup of
tomato paste and the cashews that we
first drained and we're gonna add it to
the pot along with half of a tablespoon
of agave syrup and one can of full fat
coconut milk
once everything is in the pot we're
going to use an immersion blender to
blend it up you can alternatively place
this in a standing blender just to blend
it until it's smooth and
for it back to the pot and then I'm
gonna let this cook at a gentle simmer
with the lid partially covered until the
tofu is finished baking once the tofu is
golden brown we're gonna remove it from
the oven and then add it straight to the
pot stir it in and now you're ready to
serve as with all curry recipes you can
serve this one alongside some rice or
hey maybe even some of that delicious
homemade nunn top it with some fresh
coriander leaves and I highly recommend
using some freshly squeezed lemon over
top of this one butter chicken used to
be one of my favorite dishes growing up
so I'm super happy to be sharing a
veganized version with you it's creamy
and absolutely heavenly I hope you love
it one little tip about curries before
we sign off I think they taste so much
more delicious and flavorful when you
kind of let it sit and simmer at a low
temperature for a little while it lets
all the kind of flavors of the spices
and the and the vegetables meld together
so nicely which is probably also my
Curry's tastes even better the next day
than the day that you made it so feel
free to batch make these recipes enjoy
them in the days that follow if you
enjoy the video feel free to give it a
thumbs up it always helps to support the
channel when you do links for all of the
breakdown of the recipes are in the
description box thanks a lot for
watching pickle flames signing off we'll
see in the next video
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