Portuguese Vegetable Curry
Portuguese Vegetable Curry
Course: Lunch, dinnerTouriga Nacional is a variety of red wine grape, considered by many to be Portugal’s finest. Touriga Nacional is a full-bodied red wine from Portugal with aging potential like Cabernet Sauvignon. For those who love bold red wines, Touriga Nacional offers profound depth of flavour. I paired this wine with a vegetable curry that is packed with flavour and compliment each other very well. Please do yourself a favour and buy these poruguese cultivars De Krans specialize in making excellent wines with Portuguese cultivars.
Ingredients
40ml olive oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon dried chili flakes
1 handful dried or fresh curry leaves (optional) but so worth it
1 teaspoon ground ginger
2 onions, grated
1 teaspoon curry powder
1 teaspoon turmeric
800g mixed vegetables, chopped (sweet potato, courgettes, peppers, mushrooms, onions, broccoli, butternut) use your imagination
½ cup dried lentils
1 tin chopped tomato
½ cup De Krans Touriga Nacional
1 tin coconut milk
Salt
Directions
- Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, dried chili flakes, curry leaves and ginger. Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onions are light brown and soft, then add the turmeric, curry powder and chopped vegetables. Cook for a couple of minutes, then add the tomatoes, lentils, a glass of De Krans Touriga Nacional and coconut milk. Simmer for about 20 minutes or until the vegetables are tender. Season to taste.
- Serve with polenta and fresh coriander.
