This tasty curry will delight the taste buds of vegan gourmets. Follow this easy recipe to create your own curry paste and simmer your vegetables in it. The preparation + cooking will take about an hour but you will be amply rewarded for your efforts.
5 dried cayenne peppers, seeds and stems removed.
1 star anise
1 small cinnamon stick (about 10 cm long or 4 to 5 g)
The seeds of 3 green cardamom pods
1 teaspoon coriander seeds
1 teaspoon cumin seeds
10 g lemongrass, chopped
15 g galangal, chopped
15 g garlic
15 g shallot
1 teaspoon salted soybeans
Dry roast the peppers until they become crunchy. Beware, dry chilies burn easily! Lightly dry toast the star anise, cinnamon, cardamom, coriander, cumin and nutmeg to release their aromas. Place all dry ingredients in a mortar and grind to a powder.
Then add the lemongrass and galangal and pound to a paste. Then add the garlic and shallot. Pound again until the paste is well mixed (uniform colour and consistency). You should no longer be able to distinguish one ingredient from another. At this point, add the salted soybeans and pound for another minute. In total, it takes about 15 minutes to obtain a smooth paste.
Curry paste prepared according to the above recipe.
250 ml coconut cream
250 ml vegetable stock
1 bay leaf
1 small cinnamon stick
2 tablespoons light soy sauce
½ tablespoon coconut sugar
1½ tablespoon tamarind juice
1 pinch salt
80 g pumpkin, peeled and cut into slices about 1 cm thick
40 g carrot, peeled and cut into slices about 0.5 cm thick