Fred’s Dangerous Vega Fitkech Curry
If you’ve suddenly watched a whole load of Cowspiracy-like documentaries and are now in a militant veggie phase, Vjeze has a little recipe for you. But be warned, this curry can have dangerous side effects.
Freddy: ‘Suddenly, I was completely fed up with all that meat everywhere. I decided to drink only homemade juices (which I called juice) and to eat only every other day. But whenever I did eat, it was this curry with only 5 calories! Until one day I woke up and felt some kind of large lump on my head. Once I got to the doctor, it turned out to be a bun. That was quite a shock. If this happens to you too, rub half a pack of butter into yourself before going to bed. Before you know it, that bun will be gone.’
How to make it:
- Cook the rice according to the instructions on the package until tender. Finely chop the ginger and turmeric. Peel the garlic and chop roughly. Roughly chop the red chillies and remove the seeds if desired. Strip the coriander leaves from the stems and finely chop the stems. Finely chop the shallot.
- Grind the fennel seeds and curry leaves finely in the mortar. Then add the coriander stems, red chillies, garlic, curry powder, ginger and turmeric and grind into a coarse paste.
- Heat a layer of sunflower oil in a pan over medium heat. Toast the coriander seeds and put the lid on the pan, because they will pop like popcorn. Once the seeds have popped, add the finely chopped shallot and fry until translucent. Add the mixture from the mortar and fry for 2–3 minutes.
- Remove the ends from the Thai aubergines (the larger ones) and cut them into wedges. Cut the bell pepper into 1.5-centimetre cubes. Peel the potatoes and cut them into rustic pieces. Bruise the lemongrass with the blunt side of a knife. Cut the baby corn cobs into 3 pieces. Roughly chop the Thai basil. Fry the pea aubergines (whole), aubergine wedges, bell pepper and potatoes in the curry paste for about 3 minutes. Then add the coconut milk, lemongrass and Thai basil, lower the heat and simmer everything with the lid on for about 15 minutes. Simmer for another 5 minutes without the lid.
- If you taste it now, it will still be rather bland. So juice the limes and add the juice. Also add the ketjap, honey and some salt. Don’t add everything at once, but taste until you like it. Roughly chop the nuts and scatter them over the curry. Scatter the coriander leaves over it too. Serve with rice (for extra vegan points, use wild rice).
Tip: You can make the curry as Dutch as you like. Replace all the ingredients with potatoes.
Title: Lekker Fred
Author: Freddy Tratlehner
Publisher: Carrera Culinair
Price: €25,-
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