NO ONE WILL MISS THE MEAT IN CHEF PETER KURUVITA’S FLAVOUR-PACKING CURRIES. @ peterkuruvita @ peterkuruvita
2½ tbs cracked wheat 100g (½ cup) pearl barley 100g soya nuggets or 100g frozen tempeh, thawed and chopped into 2cm cubes 2 tbs rice- bran oil 2 tbs ghee 1 tsp ground turmeric ½ tsp chilli powder 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground cinnamon 2 dried apricots, chopped 260g (1 cup) Greek-style yoghurt 3 tbs almond meal Pinch of ground cloves 2 tsp (or to taste) Kashmiri chilli powder, or other chilli powder Juice of 1 lemon 2 tbs fried onion Coriander sprigs, steamed rice and bread, to serve Soak cracked wheat and barley in a bowl of water for 1 hour. If using soya nuggets, soak them in a bowl of water for 20 minutes until they expand. Drain, then grind in a blender to large crumbs. Heat oil and ghee in a large heavy- based saucepan. Add onion and garlic and cook for a few minutes until the onion is translucent. Stir in the turmeric, chilli powder, ground coriander, cumin and cinnamon, mixing well. Drain the wheat and barley and add them to the pan, along with the ground soya nuggets or the tempeh. Stir well and cook for a further 5 minutes or until the protein is thoroughly coated in the Pour in enough water to cover the mixture and bring to the boil. Reduce the heat to low, then cover and simmer for 15-20 minutes or until the grains are tender. Remove the lid and add the yoghurt, almond meal, cloves, Kashmiri chilli powder, mint, coriander and lemon juice, and mix well. Bring back to the boil and season to taste. Garnish with fried onion and coriander sprigs and serve with rice or bread of your choice.
500g Japanese or Kent pumpkin, washed 1 fresh curry leaf sprig, leaves picked 2 small Indian green chillies or 1 long green chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 1 tbs curry powder, roasted ½ cinnamon quill 1 litre (4 cups) coconut milk Shop-bought coconut chutney, to serve Coconut rice powder ¼ cup (50g) long- grain white rice 50g freshly grated or desiccated coconut 1 fresh curry leaf sprig, leaves picked ½ tsp green cardamom pods Mustard paste 1 tbs brown mustard seeds 2cm knob of fresh ginger, peeled 4 garlic cloves, peeled 2½ tbs coconut cream For rice powder, dry-roast all the ingredients in a frying pan over medium heat, stirring, until rice and coconut darken. Remove from heat, cool, then grind to a powder using a mortar and pestle or spice grinder. Pulse all mustard paste ingredients and ½ cup water in a blender until smooth. With skin on, cut pumpkin into 2cm cubes, discarding seeds. Place in a large heavy-based saucepan. Add onion, curry leaves, chilli, spices, coconut milk and 2 tbs of coconut rice powder (store remaining in an airtight container in a cool dark place for next time), bring to the boil, cover and simmer for 15 minutes or until pumpkin is just tender. Stirring constantly, add mustard paste and bring to just below the boil. Remove from the heat, season and serve with coconut chutney. Vegetable oil, for deep-frying 4 small white burger buns Butter, for spreading Shop-bought tamarind chutney and 1 coconut chutney, coriander and fried green chillies, to serve (optional) Potato masala 500g potatoes, peeled, cut into 2cm dice 2 tsp virgin coconut oil ½ tsp brown mustard seeds A few fresh curry leaves ¼ tsp ground turmeric chopped Chickpea batter ½ tsp chilli powder ¼ tsp ground cumin Pinch of bicarbonate of soda For potato masala, boil potatoes in a large saucepan of salted water for 5 minutes or until tender. Drain, then return to saucepan, cover and set aside. Heat coconut oil in a heavy-based saucepan over medium heat until it starts to smoke. Add mustard seeds and, when they start to pop, add curry leaves. When they stop popping, add remaining masala ingredients, except coriander, and cook for 2-3 minutes or until fragrant. Add potato and mix with enough force to break but not mash. Check for seasoning, cool, then add the coriander. In a bowl, mix all batter ingredients, adding enough water to form a pancake- batter consistency. Rest for 10 minutes. Shape potato masala into 4 even patties (this can be done a few hours ahead). Pour about 20cm of vegetable oil into a heavy saucepan and heat to 190°C or until a cube of bread dropped in turns brown in 10 seconds. Dip the potato balls into batter, then cook 2 or 3 at a time for 3-4 minutes until golden. Drain on paper towel. Cut buns in half, lightly toast, then butter them. Smear half with tamarind chutney, other half with green coconut chutney. Place a few potato balls inside each bun and gently crush, then sprinkle with chopped coriander. Top the buns and serve with fried green chillies if using.
1½ tbs virgin coconut oil 1 tbs chana dhal (or split yellow peas) 1 tbs white urad dhal (hulled dried black lentils; or use red lentils) 2 tbs coriander seeds 1 tbs cumin seeds ½ tsp fenugreek seeds ½ tsp dill seeds or ½ tsp chopped dill ½ tsp fennel seeds 3 cups (550g) cooked rice of your choice 2½ tbs virgin coconut oil 1 tsp brown mustard seeds 5 garlic cloves, chopped 500g English spinach or Ceylon spinach, cleaned and chopped 3 Indian green chillies, chopped ½ tsp chilli powder ½ tsp ground turmeric cup chopped roasted macadamia nuts To temper spices, heat coconut oil in a small saucepan over medium heat and fry dhals for 2-3 minutes until lightly browned. Add coriander, cumin, fenugreek dill and fennel and fry for 1-2 minutes until fragrant, taking care fenugreek seeds don’t burn or spices will taste bitter. Remove from heat. Grind to a paste with a mortar and pestle. Set aside. If rice is hot, spread on a plate to cool and using leftover rice, ensure grains are well separated. Heat oil in a wok or heavy-based frying pan over medium heat. Add mustard seeds, wait for them to pop, then toast, stirring often, for 1-2 minutes until golden. Add onion and garlic and fry, stirring, for a few minutes over medium heat. Stir in spinach, green chilli, chilli powder, turmeric, and tempered spice paste. Season. Cover and cook for 3 minutes or until spinach wilts. If the pan gets too dry, stir in ¼-½ cup water. Uncover and gently mix in rice, taking care not to break up grains. If there’s any excess moisture, cook for a few more minutes uncovered until evaporated. Check the seasoning, top with macadamias and serve. 400g mixed dried beans, such as kidney beans, black- eyed peas and chickpeas ¼ cup (60ml) rice bran oil 1 tsp fennel seeds 1 tsp brown mustard seeds 2 small onions, chopped 1 tbs crushed garlic ½ tsp ground turmeric 1 tbs curry powder 500g tomatoes, chopped 2 small red capsicums, chopped 1 litre (4 cups) vegetable stock or water Coriander, dill or sprouts, to garnish Soak the beans in a large bowl of cold water overnight. Next day, drain, rinse well, cover bowl with a damp tea towel and set it in a warm place to sprout. It will take 2-3 days, depending on what length you’d like them; gently rinse beans every 12 hours or so. When sprouts are ready, heat oil in a large heavy-based saucepan. Fry lovage, fennel and mustard seeds over low heat, stirring often, for 2 minutes or until lightly browned. Add sprouts and stir over medium heat for 2 minutes. Stir in onion, chilli, garlic, ginger, turmeric and curry powder. Season. Stir for 2 minutes to coat sprouts thoroughly. Stir in tomato, capsicum and stock, then season again. Bring to the boil, reduce heat to low and simmer for 10 minutes or until sprouts are tender and the soup is the desired consistency. Garnish with herbs or sprouts and serve.