Learn how to cook a Vegetable Curry with Andrew Soddy

I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa.

Vegetarian and vegan food has come a long way since the main option on menus were vegetable lasagne or mushroom risotto; there are now so many different flavours that can be created which allows you to be more adventurous with the dishes, appealing also to meat eaters.

Our Terrace menu celebrates the diverse flavours available with a range of twelve new and exciting vegetarian and vegan dishes, why not pop down and try them for yourself? One of my favourites is the rich and exotic green vegetable curry with fragrant lemon rice and griddled pineapple.

Green Vegetable Curry

Ingredients for Curry Sauce

  • 1 tin of coconut milk
  • 6 tbsp fresh coriander leaves
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • ¼ tsp powdered ginger
  • Dash of soy sauce
  • 2 cloves garlic, crushed

Blend all of the above ingredients in a food processor or liquidiser.

Vegetables

Vegetables are your own preference, but our favourites are:

  • 1 onion, diced
  • 6 baby carrots
  • 4 baby leeks, halved
  • 6 florets of tender stem broccoli
  • 4 florets cauliflower
  • 1 pepper
  • 1 red onion
  • 6 chestnut mushrooms, quartered
  • Wedge of pineapple (garnish) 

Method

  1. Sauté all of the vegetables starting with the onions and carrot, sweat down until tender.

  2. Add the liquidised sauce and simmer until the flavours combined with the vegetables - don’t overcook the vegetables, you don’t want to have brown vegetables they want to be bright and vibrant.

Golden Rice Ingredients

  • 350 - 400g of basmati rice
  • 1½ pints of water
  • Pinch of salt
  • 3 lemons, squeezed and zested
  • 50 - 100g frozen peas
  • 2 tbsp vegetable oil
  • ½ tbsp turmeric
  • Pinch chilli powder
  • Crispy fried onions
  • 1 - 2 tbsp fish sauce (optional)

 

Method

  1. Wash and drain the rice with water. Leave the rice to stand in a pan with the 1 ½ pints of water, juiced lemon and salt for about 10-15 minutes. Add the frozen peas. Turn the heat on and bring to boil then simmer until the rice is cooked. Drain the rice and set aside.

  2. In a separate pan heat the oil and on low heat add the turmeric and chilli. Gently fry these for a couple of minutes before adding the rice and lemon zest. Stir it all through and break up any lumps.