Another new recipe development for me, and as per usual it was a case of 'What's in the fridge' and when is it going to go out of date.
I had an online shop arrive shortly after I made last weeks Red lentil chili batch cook, and the fresh veg I had bought was sitting there going nowhere so I knew I needed to cook something up.
I had a rather big 1.5kg bag of perfectly imperfect carrots and there was no way I was going to eat them daily for a week, so they were going to have to be the base of my dish.
I also had bought parsnips as I find they go well in any vegetable dishes especially root vegetable dishes, so they were definitely going in too. I also as always had lots of potatoes in so put some of those in to to bulk up the carbs.
I'd made a veg casserole the other week so I decided on a curried option with coconut milk as I knew the carrots and parsnips would maintain a certain sweetness once cooked long enough and they always absorb flavours really well.
I obtained extra curry sweetness by adding sultanas and believe it or not Cranberry sauce! It was in my fridge from Christmas unopened and in date and I knew it would go in nicely and not stand out.
I did also put fine green beans in the dish as I had then in the fridge and the needed eating, but I am not putting them in the recipe as they aren't needed and were of no benefit to the overall flavour.
If you have ever had a Thai Massaman curry I found this similar even though it hardly has any similarities other than the use of potatoes and carrots which are used to bulk the dish up at takeaway establishments.
Here are the ingredients as they went in:
1.5kg of chopped carrots
500g of chopped parsnips
300g of mushrooms
500g of chopped baby potatoes
1 cup of sultanas
Flavours:
6 teaspoons of medium curry powder
2 teaspoons of turmeric
2 teaspoons of ground coriander
3 teaspoons of chopped garlic (Lazy garlic from a jar)
2 veg stock cubes in 1 pt of hot water
6-8 teaspoons of veg gravy granules to thicken at the end of cooking.
I mixed all the herbs and spices with the stock and hot water and poured over the dish at the start.
As the chopped ingredients started to soften nicely I added a 400g tin of coconut milk and later added 1 cup of coconut milk from a carton to add extra to increase the volume of the sauce.
I also added the 3 dessert spoons of cranberry sauce halfway through cooking.
As mentioned above at the end I added veg gravy granules to help thicken the sauce.
Once cooked I cooled it and portioned it up into tupperware containers ready to freeze.
I hope you enjoy if you try it,
Plant Based Gru.