I first discovered my love of Indian cuisine during my twenties when I visited London, England.
My girlfriend’s uncle, whom we were staying with, took us to an Indian buffet restaurant and I was dazzled by the options from butter chicken to paneer smothered in butter-tomato sauce.
Since Janik and I started dating, Indian food has always been our top choice for both takeout and dining out on those happens-less-than-it-should date nights. We’ve tried for years to get the kids on board with this “guilty pleasure” and thanks to many Indian-inspired recipes (of late) for Vegan Rhapsody’s test kitchen we finally have both kids excited by samosas, curry sauces and aromatic rich dishes. Even as little as a year ago we couldn’t even convince the kids try a single bite of a samosa — that is, a bite of anything beyond the outer pastry pocket.
My goal in developing this vegan curry sauce was to create a hearty dish marked by Indian-inspired flavours. The use of black beans and quinoa give this sauce a texture and taste similar to a soul-warming chili, while the fusion of traditional Indian spices with coconut milk lends a curry-like signature taste to it. I like to think of it as curry sauce with a twist.
If you’re looking for a simple but delicious vegan vegetable Biryani dish you may want to try this recipe. The samosas shown in this photo are (unfortunately) not ours, but stay tuned. Testing out recipes for the ultimate vegan samosa is definitely on our radar 🙂
1/Prepare 1 cup cooked quinoa as directed.
Important: Add 2 tsp garam masala to water/vegetable broth used during cooking to infuse flavour.
2/Cook 1 cup cooked black beans as directed.
1 medium onion, halved (90g)
4 garlic cloves, peeled (15g)
2 carrots, coarsely chopped (195g)
1 cup kale (30g)
2 Tbsp cilantro, fresh (15g)
8 cherry tomatoes (110g) (I used heirloom cherry tomatoes, but any sweet, juicy variety will work!)
Olive oil (15g)
1 Tbsp tamari sauce
1 tsp mustard, ground
1 tsp coriander, ground
1 tsp cumin, ground
Pinch of salt
1 cup cooked black beans
1 cup cooked quinoa (see note above)
1/4 cup tomato sauce
1 cup coconut milk
1 Tbsp tamari sauce
1 Tbsp cane sugar
1/Add onion and garlic to your Thermomix mixing bowl. Chop 5 sec/Speed 7.
2/Add chopped carrot. Grate 5 sec/Speed 7. Using your spatula, scrape down the sides of the mixing bowl.
3/Add kale, cilantro and tomatoes to TM bowl. Chop 5 sec/Speed 7.
4/Add oil, tamari sauce, dry spices (mustard, coriander and cumin) and pinch of salt to TM bowl. Sauté 3 min/120C/Speed 1.
5/Add 1 cup each of cooked black beans and cooked quinoa to TM bowl; add tomato sauce. Blend 10 sec/Speed 4.
6/Add coconut milk, tamari sauce and cane sugar to TM bowl. Cook 3 min/85C/Speed 1. Taste and adjust seasoning as desired. Serve hot over plain rice or roti bread.
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.