Portuguese Vegetable Curry

Portuguese Vegetable Curry

Recipe by ElmarieCourse: Lunch, dinner

Touriga 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.


  • 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


  • 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.
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