30-Minute Vegan's Taste of the East
by Mark Reinfeld & Jennifer Murray
Madras curry is meant to be a powerful combination of hot, red, toasty, sweet, and sour. Using coconut oil adds a smoothness and flavor that is nice, but sesame or any vegetable oil will also do the trick. You can also use any kind of chile powder in place of the cayenne as long as it is a pure chile powder rather than the Spanish-style blends. Other chiles will be less spicy and still impart the classic madras red color (substituting some paprika will also help add redness if the cayenne is too hot for your liking).
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1 tablespoon brown mustard seeds
• 2 tablespoons coconut oil (or sesame or other oil)
• 1/4 teaspoon turmeric powder
• 2 teaspoons ground cayenne, or to taste
• 1/4 teaspoon ground allspice or ground anise
• 1 teaspoon garam masala
• 1/4 teaspoon ground black pepper
• 2 tablespoons peeled and minced fresh ginger
• 2 cloves garlic, pressed or minced
• 1 teaspoon sea salt
• 2 medium yellow onions, sliced into quarter moons
• 1 (14-ounce) can coconut milk
• 2 tablespoons freshly squeezed lime juice or rice vinegar
• 4 to 6 cups assorted chopped vegetables (carrots, bell peppers, eggplant, zucchini, etc.)
1. Toast the coriander, cumin, and brown mustard seeds in a large saute pan or pot over medium heat for 2 minutes or until the mustard seeds are popping. Add the coconut oil, turmeric, cayenne, allspice, garam masala, black pepper, ginger, garlic, and salt and saute for 1 minute.
2. Add the onion and saute for 4 to 5 minutes or until the onions turn translucent, then add the coconut milk and lime juice and stir well.
3. Add the remaining vegetables and cook, stirring frequently, until all of the vegetables are soft and you are ready to serve.