The name of the title already says a lot! I made this Hufflepuff inspired curry within fifteen minutes. Super easy to make an perfect for MID-week meals. And you can prep it well. Gather all your favorite yellow veggies and I will show you how to make it!
This recipe is:
- 15 minute meal
- Perfect for meal prep and MID-week meal
- This recipe is for 2 hungry Witches/Wizards
⚡ 1 parsnip
⚡ 1 can of corn
⚡ 6 cloves of smoked garlic
⚡ 1 lemongrass
⚡ 1 cinnamon stick
⚡ 50 grams of vegan yellow curry paste
⚡ 280 grams of vegan Chicken pieces
⚡ 400 ml coconut milk
⚡ 1 tsp agave syrup
⚡ 1 tsp ground cardamom, ginger, smoked paprika, turmeric, curry powder, ground cumin and ground black pepper
⚡ 1 thumb size piece of fresh ginger (grated)
⚡ 1 yellow bell pepper
⚡ 1 yellow onion
⚡ 1/2 cup golden raisins
⚡ 2 tsp fennelseeds + cumin seeds
⚡ 250 grams of pandan rice
⚡ 3 bay leaves
⚡ 3 cardamom pods
⚡ salt to taste
⚡juice and zest of 1 lime
Garnish: mini limes
Yield: for 2 very hungry witches/wizards
- My first tip before you start cooking. Lay all ingredients in sight and cut everything up. So you can cook quick, efficient and the kitchen won't end up very messy.
- Take large pan and add 2 bay leaves and three cardamom pods, turmeric powder and a pinch of salt to the pan. Top it op with water. And put on the stove. When the water boils add the pandan rice and cook for 8 minutes. Drain the water, add the rainins and let the rice steam for 10 minutes. Then get on with the curry.
- Take a large cauldron and add a shot of coconut oil in the pan. Add your cubed onion and parsnips to the pan first. Sweat them of with a pinch of salt. It is important to add flavour immediatly to the pan. Building bold flavours is key with a curry. After 5 minutes of sweating of add your other veggies and mix and let that fry of for 10 minutes on a low heat. If everything is softened add your ground spices and seeds. Let the heat infuse the spices into the veggies. Stir to combined. Add the grated fresh ginger and garlic now.
- Then cut up your vegan chicken into small pieces if they are to big. You want to have everything around the same size.
- Add the bay leaves, cinnamom stick and agave syrup.
- Stir and add the lime juice and zest to the mix. By now it smells amazing in your home. With the lime juice all the spices with steam again and scrape that flavour through the curry. All that spice on the bottom of the pan is all flavour. And add your curry paste and fry off for two minutes. Cook all the raw spices out before you add the coconut milk.
- Now swirl your coconut milk through all that flavour and let that bubble away and infuse for 5 to ten minutes.
- Always taste your food. Does it need more lime, salt, pepper of agave for all the umami balance. Adjust it to your taste.
- Serve with the rice and garnish with the mini limes.
- Swap out the smoked garlic for normal garlic if you cannot find it in the grocery store.
- If you do not like parsnips, swap them out for carrots
- Add extra coriander leaves to garnish the curry with
- Swap pandan rice for basmati but I love my rice steamy and sticky that is why I used pandan.
- Add some lychees for sweetness
- Enjoy this curry with some extra naan, pappadums and chutney
- A cold beer or mango lassi is an amazing beverage with this curry