Indian is one of my favourite cuisines. That hasn’t always been the case. Back in the 80s in not-so-multicultural Queensland, the curry we’d have at family dinner comprised of sliced up boiled eggs and sausages smothered in a radioactive yellow gravy made from Keen’s Curry Powder. I hated it and assumed all curries tasted that bad.
Fast forward a few years to my early 20s when I was living in Sydney and went to an authentic Indian restaurant for the first time. Mind. Blown. I became a convert. That love affair only continued during my London years, where going out for curry and a beer was as ritualistic there as it is to have a BBQ here. And there was an Indian restaurant that was conveniently located between the tube station and my place. I often found myself in there ordering a take-away and the lovely staff would furnish me with a glass of house wine, a plate of pappadums and their home-made chutneys while I waited for it to be cooked. Good times.
I’m back in Australia but once again I have an amazing Indian restaurant right around the corner from home. When I was travelling all the time for work, I fell into a terrible but delicious habit of calling in my order when I left the airport and asking my taxi driver to let me out to collect it before taking me home. Given I was travelling two to three times a month, it’s little wonder I became, well, curvier while I had that job.
So, I love Indian. Absolutely love it. I’ve cooked it before but it’s never tasted quite right. But when I happened across a recipe for a vegan korma, I knew I had to try it. The recipe is from the Spoon Fork Bacon website.
It’s loaded with vegetables – cauliflower, peas, beans and potato – but I reckon you could add others, and even throw in a can of chick peas for extra protein. What knocked this right out of the park, though, was the flavours. I have found a lot of vegan meals wanting in the flavour department, but this was as good as a curry from any restaurant I’ve been to.
Due to some poor planning on my part, I didn’t have any turmeric but I substituted the same amount of turmeric latte mix from Golden Grind. I also added some soy-based fake meat, which went really well with the other flavours, but as previously mentioned I’m trying to reduce soy in my diet so I’ll use chick peas next time.
And, you’ll never guess: the recipe calls for curry powder. Obviously, I used Keen’s as a tribute to those dark days of 1980s “curry”.
I served this up to a friend and she thoroughly enjoyed it, so this one is definitely going to be on repeat. I can’t recommend this highly enough. And, it freezes well too. Perfection!