Avant Garde Vegan’s Welsh Dragon Curry with Leek Bhaji’s
Created for us in 2016 by up-and-coming food blogger Avant Garde Vegan, this Tangy Welsh Dragon Curry, served with Leek & Onions Bhaji’s is a mild and flavourful vegan mid-week curry that the whole family can enjoy! Pop the curry in the centre of the table with a serving spoon, pile up a plate of wonderfully crispy bhaji’s and let the feeding frenzy begin!
- Serves: 5
For the Welsh Dragon Curry:
- 2 tbsp Coconut Oil
- 1 large Red Onion, chopped
- 1 thumb-sized piece of Ginger, finely chopped
- 3 Garlic Cloves, finely chopped
- 1 Green Chilli, finely chopped
- 1/2 tsp Turmeric
- 1 tsp Ground Cumin
- 1 tsp Garam Masala
- 2 cans of Chopped Tomatoes
- 1/2 Blas y Tir Cauliflower, cut into small florets
- 1 cup Dairy Free Yoghurt
- 2 Blas y Tir Maris Piper Potatoes, peeled, cut into even chunks and par boiled
- 240g tin of Chickpeas, drained
- Handful Coriander, roughly chopped
- Pinch of Salt & Pepper
For the Leek & Onion Bhaji’s:
- 1 Blas y Tir Leek, finely sliced
- 1 large White Onion, finely sliced
- 1 tsp Turmeric
- 1 Green Chilli, finely chopped
- Handful fresh Coriander, roughly chopped
- 3-4 tbsp Gram (Chickpea) Flour
- 3-4 tbsp Water
- 1.5l Vegetable Oil – for frying!!
- Add the finely sliced ginger, red onion, green chilli and garlic to a bowl small bowl and leave until later.
- In a separate small bowl, mix the dry spices: cumin, garam masala, red chilli powder and turmeric. In a separate medium-sized bowl, pour out the dairy free yoghurt. Add 2 tsp of the spice mix to the yoghurt and stir. Leave the leftover dry spices for later.
- To the yoghurt mixture add the cauliflower florets. Give the cauliflower and yoghurt mixture a stir, making sure every floret is coated in the yoghurt paste.
- Heat 2 large saucepans on the hob, adding a small amount of oil to each. Add the onion mixture to one pan, softening the onion, ginger, chilli and garlic.
- Add the cauliflower to the other saucepan – you can even griddle the cauliflower if wanted! You want the cauliflower to begin to colour before you add it to the curry pan.
- Add the leftover dried spices to the onion mixture and mix, followed by the cubed par-boiled potatoes.
- Once caramelised, add the cauliflower and yoghurt mix straight from the saucepan into the curry mixture. Add 2 tins of chopped tomatoes to the mixture. Stir the mixture and then turn the heat right down, cooking on a continuous low heat for approx. 20 mins.
- For the bhaji’s; Add your thinly sliced leek and onion to a medium-sized bowl. Add one finely sliced green chilli, the finely sliced garlic and one handful of roughly chopped fresh coriander to the bowl. Add chilli powder, turmeric and season the mixture before giving the mix a stir. Set aside for a couple of minutes.
- Begin to heat the oil ready for frying – remember to only fill your pan half way!
- Add your chickpea flour to the leek and onion mixture, giving it a thorough stir. Add the water, until the mixture begins to bind and creates a sticky texture. Set aside.
- Check on the curry. Add your chickpeas to the curry, stir, and leave on the heat.
- Once the oil is nice and hot, shape the bhaji’s using your hands and drop the bhaji’s very carefully into the oil. Keep an eye on them, because they will cook quickly! If however, you don’t want to fry them, you can cook them in the oven at 180° for about 20 minutes.
- Serve immediately!
Serve with basmati rice and a deliciously simple tomato, red onion, coriander, chilli and lime salad.