Recipe and photo contributed by:
Chef Dave Vegan Journey
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This plant-based Chettinad curry is a culinary journey into the heart of South Indian cuisine, with a blend of roasted spices like star anise, fennel seed, and black pepper. The one-hour cooking time allows the gravy to thicken and the spices to meld perfectly. Shiitake mushroom sticks deliver a hearty and satisfying twist on a classic!
Preparation time: 15 minutes
Cooking time: 1 hour
Serves 4–6
Ingredients
A:
1 inch cinnamon stick
1 star anise
2 cloves
2 teaspoons cumin seeds
1 teaspoon black pepper
1 teaspoon fennel seeds
12 dried chillies
1 tablespoon coriander seeds
10 cashew nuts
2 tablespoons grated coconut
B:
1 onion, diced
1 tomato, diced
1 potato, cut into medium-size cubes and soaked
2 tablespoons coconut oil
2 bay leaves
1 tablespoon garlic and ginger paste
½ teaspoon turmeric powder
1 tablespoon brown sugar
2 cups water or vegetable stock
Salt, to taste
250 g shiitake mushroom sticks, frozen
A few coriander leaves, finely sliced
Method
1. Roast all ingredients in group A until aromatic and the grated coconut becomes dry and yellowish. Roast on low heat only.
2. Grind the mixture to a powder, and set it aside.
3. Prepare a pot/claypot, add oil, and stir-fry the bay leaves and onion until fragrant.
4. Add the garlic and ginger paste. Stir again.
5. Add the tomatoes, and stir. Let it simmer for a while.
6. Add the turmeric powder and group A powder. Stir until fragrant.
7. Add water or stock, salt, brown sugar, shiitake mushroom sticks, and potatoes. Cover the pot. Let it simmer for a while until the potatoes are cooked.
8. Add coriander leaves, and let it simmer until gravy thickens.
