Sesame seed veggie curry

sesameseed_curry_caption

I made this dish for lunch with my parents on my last day at home with them for Easter. A random half a bottle of sesame seeds sitting pretty in the kitchen inspired me to make it. (Weirdly enough, as I was cooking the kitchen smelled like I was making a chicken curry. I was a little creeped out. Lol)

Sesame seeds are highly nutritious. They’re a great source of protein, calcium, iron, healthy fats, magnesium and of course, fibre. Plus when roasted they taste amazing, the flavour is so intense. I could literally eat a whole bottle in one sitting. I used them as the thickening base for this veggie curry, in place of the flour or starch that usually serves that purpose. The veggies really soaked up the flavour of the sesame seeds, it turned out so good! You can have this easy peasy curry with rice, or enjoy a bowl of it by itself – either way it’s very satisfying!

 

What you will need

*makes enough for about 6 servings

+ 1 1/2 cup roasted sesame seeds

+ 1 large cauliflower, cut into florets

+ 1/2 of a small cabbage, chopped into large pieces

+ 2/3 cup peas

+ 6 carrots, chopped into large chunks

+ 1 medium red onion, diced

+ 2 atarodo (scotch bonnet peppers), diced

+ 2 green bell peppers

+ 8 cloves of garlic, minced

+ 2 tablespoons olive oil

+ 1  1/2 cups water

+ 1 tablespoon cornstarch (optional)

+ spices: 3 tablespoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground nutmeg, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, salt

 

How to make it

1. Grind up the sesame seeds into a smooth powder using a food processor or the dry mill attachment on a blender. You can also pound them in a small mortar.

2. Fry the onion, pepper and garlic in the olive oil in a large saucepan until the onion starts to brown. In a bowl, mix the sesame seed powder and water into a smooth paste, then add to the pan. Add the carrots, cauliflower and spices to the pan, with more water if mixture is too thick. Cover and leave to simmer for 10 minutes, until the cauliflower is cooked – it should be softened but still crunchy.

3. Add the peas, cabbage and green pepper. If you find the consistency too light, mix the cornstarch with a little bit of water and stir into the curry. Adjust seasoning and leave to simmer for 5 minutes. Guess what? That’s it!

IMG_0859_edit

IMG_0861_editsesame_curry_no caption

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s