A ‘trip to the East’ veggie curry

Long snowy days in the mountain deserve a good treat after. And this inspired by the East delight is just the thing to warm you up and spice up the après-at-home a little.

Well if I have to be honest, the delight was actually inspired by the very few current inhabitants of my fridge and the crave to use my perhaps not-so-useless crepe maker!

Anyway, the result is a super delicious chickpea, sweet potato and red pepper curry, packed with spicy Indian flavours and some Thai coconut lightness. On the side we have Malaysian inspired turmeric roti jala, which I actually had once long time ago in Sri Lanka and have been craving these ever since!

For the curry:

1 Red onion

1 Garlic clove

1 Carrot

1 Sweet potato

1 Red pepper

1/2 can of chickpeas

1 Can of coconut milk

Spices: Turmeric, ginger, cumin, curry, black pepper, red pepper, cinnamon, coriander seeds (grounded), tiny bit of cardamom

Roast the spices first so that they can release their fragrance. Add onion, garlic and carrot with a bit of olive oil. Add the pepper and sweet potato (chopped in small pieces) and sauté for some time till the sweet potato has cooked a little. Add chickpeas, stir for a minute and add the coconut milk. Let it simmer for few minutes.

For the roti jala I used a mix of rice, chickpea and coconut flour. I mixed them with rice milk and a bit of soda and turmeric for colour. Any crepe mixture will really work here. I made the crepe lace by pouring the mixture into a plastic bottle and with few holes on the lid. As I mentioned I do have a crepe maker (the reason why is way too long for this post) so I used it for the crepes, together with a dash of dough creativity . Any regular flat pan would do the job of course. For the rolls I let the crepes soften for a bit, then folded them in two and rolled into the neatest possible rolls. There are plenty of videos on how to makes these properly, but honestly, let your wild creative crepe side out!



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