NO ONE WILL MISS THE MEAT IN CHEF PETER KURUVITA’S FLAVOUR-PACKING CURRIES.
Peter Kuruvita makes quick work of the world’s best curries
“The traditional Afghani haleem is made with mutton, but here it’s replaced with soya nuggets or tempeh and extra vegetables. Tempeh is notorious for not being able to absorb any kind of marinade because it’s so dense. The secret is to freeze it first. It won’t affect the quality, but will sure make it taste better!”
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 2 onions, finely chopped 1 tbs finely chopped garlic 1 tsp ground turmeric ½ tsp chilli powder 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground cinnamon 3 dried figs, chopped 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 2 tbs finely chopped mint 2 tbs finely chopped coriander 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 heavybased 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 spices. Add the dried figs and apricots.
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. PER SERVE • 17G PROTEIN • 12G SAT FAT • 48G CARB • 21G SUGARS • 335MG SODIUM • 615 CAL (2575KJ)