Goan Xacutti Curry (vegan)

The summer has finally arrived with some truly hot weather! The veg at the allotment is taking off and it is finally looking more like it used to than ever before this year and the produce is coming through.

No matter how much we try, everything seems to be coming through at the same time and besides the cauliflower there is also some delicious savoy cabbage! I love all cabbage and savoy in particular.
We got 8 large savoy cabbage heads so I thought best get creative.

After some research I have now found my favourite tofu. I like the silken tofu, it lends itself to so much, I have tried smoked tofu and tofu flavoured with herbs and seeds, but I finally found it at Whole Foods. For me it has to do with the texture and I love this as it is possible to pan fry and it soaks up spices.

I thought it would be perfect for a Goan Xacutti Curry that I bought at the fire festival from the Curry Tree. It contains 17 different spices that are carefully blended together, everything is done by hand and the flavours really come through.

Here is my Goan Xacutti curry, vegan (it is of course possible to use any kind of veg/meat that you prefer! )

Cooking time should be no longer than 30 minutes once everything is chopped and ready.

Butternut squash, peeled and cut in to chunks
1 yellow onion, chopped
Sweet corn, raw, cut of the core with a knife and with the “milk” added
Carrot, chopped
Celery stalk, chopped
1 can light coconut milk
1 can water
Savoy cabbage, sliced
Tofu, cubed
1 tbsp Goan Xacutti Curry Mix (or more if you like it hotter!)
Chestnut mushrooms, precooked with some soy sauce
Black eye beans
2 spring onions chopped
Red pepper, diced

Pan fry the butternut squash and set aside when starting to soften. In the same pan add the cubed tofu with some oil and when it starts to brown add the curry mix. Set aside, add a little oil and add the butternut squash, carrot, onion and celery and let fry a little. Then add some coconut milk and let reduce slightly.
When this is done add the raw sweet corn kernels and the sweet corn “milk”, you get this by running the knife along the core of the sweet corn, make sure you do this over a plate as it brings lots of flavour. I was lucky enough to use the allotment sweet corn!
Add the savoy cabbage and let simmer down for about 5 minutes. Then add the black eye beans, mushrooms and the tofu. Keep adding coconut milk and water so everything keeps steaming as the liquid is reducing the while time.

Towards the end add salt, a twist of the pepper mill, some agave syrup if too hot and also to add body to the coconut stock. Just before serving add the red pepper and the spring onion.

The Goan Xacutti curry powder tasted even better than it smelled, it has a lovely sting of chilli but not too much and I am sure I will use the whole jar! Can’t wait to try the other things I bought from the Curry Tree!

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Comments
2 Responses to “Goan Xacutti Curry (vegan)”
  1. Eve says:

    Amazing, Petra! Never knew this curry before! Thank you for sharing this recipe! x

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