I’ve been making a version of this vegan butter chicken for 10 years and have refined it a little more each time. Now, it’s perfect.
I’ve been using my pressure cooker 2-3 times a week since I bought it. Meals cooked in it are are easier, faster and tastier. I don’t know how I lived without it… and I don’t know if I can ever go back to conventional cooking for stews, curries and soups now.
I’ve been on the hunt for the best dal recipe for years. I wanted one that had more depth to its flavour. The simple ones I had tried were too one dimensional in taste, while the complicated recipes were not worth my time. I was reading a recipe by J. Kenji López-Alt recently where he recommended roasting eggplant, removing the skin and blitzing it up to add to ramen. I wondered if it would work for dal so I gave it a shot. I wanted this dal to be really flavoursome so I decided to pierce the skin of the eggplant before roasting and stuffed it with garlic cloves.
Did it work? You bet it did.
I thought I’d share this recipe for the fastest curry I’ve ever whipped up. It’s delicate, flavoursome, light and best of all, you could have it from farm (or fridge!) to plate in 10 minutes.
Store-bought curry paste isn’t my preference but I’m all for shortcuts in the kitchen and when you’re counting down the minutes until you can unwind after a long day, it’s a shortcut I’m willing to take. Still, it’s not a shortcut I like to take often. Enter my gluten-free, curry paste-free, vegan Thai yellow curry made in just 10 minutes. How? The trick, my friends, is …