Ingredients
olive oil
¼ tsp black mustard seeds
2 sprigs tender curry leaves torn into pieces (25-30 leaves)
1 off 5cm piece cinnamon stick
1 medium onion finely chopped
1 tbs (15ml) garlic and ginger paste
1 cup dried light brown soya chunks soaked in boiling water
a handful of green beans cut into 3cm pieces (1 ½ cups)
3 small potatoes cubed
2-3 tbs mix masala or paprika powder or chilli powder
1 tsp (5ml) turmeric powder
1 tsp (5ml) salt – adjust accordingly
2 medium tomatoes liquidised or 1/2 can of chopped tomatoes
2-3 cups water
½ cup finely chopped fresh coriander leaves
a pinch black salt
Dry roast and powder the following ingredients for a dry masala:
1 tbs (15ml) coriander seeds
½ tbsp (7.5ml) cumin seeds
1 tsp (5ml) fennel seeds
¼ tsp fenugreek seeds
1 tbs (15ml) urad dhal
2 cloves
2-3 red chillies (optional)
Temper the following:
1-2 tbs (15ml – 30ml) vegetable ghee (or oil)
½ tsp (7ml) yellow asafoetida
4-5 green chillies sliced lengthwise
1 tbs finely sliced ginger
10 curry leaves
To serve:
6 vegan Portuguese buns or buns of your choice
lettuce leaves or green salad
Method
Soak the soya chunks when soft. Strain the water and marinate with with 1 teaspoon of each; salt, garlic powder, onion powder, curry powder, garam masala, and garlic and ginger paste. Marinade for minimum of 30 minutes.
Heat oil in a pot. Add the mustard seeds, curry leaves and cinnamon stick. Once the seeds pop and leaves splutter, add the onions and cook until slightly brown. Spoon in the garlic and ginger paste and fry for 30 seconds.
Add the chunks and then the mix masala, turmeric powder, salt and dry masala. Mix and cook for 8 to 10 minutes on medium heat. Add the green beans and potatoes and cook for a few more minutes.
Thereafter add tomatoes and cook for another 5 minutes stirring occasionally.
Pour water and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the potatoes are soft and the gravy thickens. Once cooked, turn off the heat and add the coriander leaves. Sprinkle with a good pinch of black salt.
To temper: In a separate pan, heat the vegetable ghee and add all the ingredients. Fry for 45 seconds to a minute until the leaves are crispy and the ginger is golden brown. Sprinkle over the curry and serve. This step is optional.
Hollow out the buns from the top, leaving the base intact. Add salad then spoon over the curry. It is best served with a green salad and vinaigrette dressing. You can substitute the buns for roti or any bread of your choice.