Radhi’s holy curry

Ok, this might not be 100% Radhi’s but it is made to the sounds of Radhi’s chanting, therefore holy. It’s taken from ‘The Higher Taste’, a book of vegetarian recipes that has become a classic of Hare Krishna cuisine. The book is filled with ‘karma free’ recipes from all over the world, interspersed with philosophical wanderings on the benefits of a vegetarian diet.

The curry has a smooth and creamy coconut sauce made with chickpea flour. According to ‘The Higher Taste’ this curry is ‘delicious, light, and easy to digest’.

Ingredients (serves 6):

1 1/2 cups of carrots cut into chunks
1 1/2 cups of green beans cut into short lengths
1 1/2 cups of small cauliflower florets
1 1/2 cups green peas
2 cups coconut milk
1/2 cup chickpea flour
2 1/2 cups water
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp corriander powder
2 tsp ghee
1 tsp mustard seeds
1 1/2 cups cumin seeds
1 tsp yellow asafetida powder
1 1/2 tsp salt
2 tbsp chopped fresh corriander leaves

Method:

1. Steam all the vegetables and set aside.

2. Whisk together coconut milk and chickpea flour until smooth, then add water, chili, turmeric, coriander. Stir again.

3. Heat ghee or oil in a medium saucepan over moderate heat. When it heats up add mustard seeds and fry them until they start to crackle. Then add cumin and fry until it darkens a few shades, then add asfaetida.

4. Pour in coconut milk mixture and bring to the boil. Then reduce heat and simmer for 10 minutes.

5. Fold is the steamed vegetables, salt and fresh coriander. Serve hot with rice.

While Radhi is making curry, I’m immersed in the sounds of “Hare Krishna”, intensive boiling and the familiar smells of cumin, turmeric, and coconut whirling around the kitchen with cold streams of air coming from the outside. It’s not surprising that the end result is one colourful bubbly thing that is comforting and gentle meal with a hint of invigorating spiciness.