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Delicious Vegan South Indian Sweet Potato And Cauliflower Curry With Fermented Quinoa Dosa Recipe

I love South Indian curries for their wonderful flavour combinations. Spices in this curry complement the creamy coconut and sweet potato. Dosas are thin South Indian rice crepes. They are traditionally made from a fermented rice and black lentils batter. For a high protein dosa, I use quinoa quinoa instead. And I don't ferment the batter when I am pressed for time, but the fermented version is closer to the original. Serve the curry and the dosa with some rice, if you wish,and garnished with lime juice, lime zest and fresh coriander.

Customer Rating:
4.8 (4 votes)

Posted by: Ann Smyth
On:

Cuisine

Indian

Time

1 - 2 hrs

Skill Level

Confident

Serves

6

Courses etc.

Fermented Foods and Drinks
Main Courses

You will need

IngredientAdd
2 tbsp oil More products
1 large yellow onion, finely diced More products
4 medium cloves garlic, minced More products
1 2" piece fresh ginger, minced More products
1 tbsp ground coriander More products
1 - 1 1/2 tsp ground cumin More products
3/4 tsp ground turmeric More products
1/2 tsp cayenne pepper More products
1 tsp ground cinnamon More products
sea salt to taste More products
black pepper to taste More products
1 tbsp tomato puree More products
2 vegetable stock cubes plus 3 cups of water OR More products
3 cups vegetable broth
1 tin full fat coconut milk

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 		More products
1 small cauliflower, broken into small florets More products
4 medium sized sweet potatoes, peeled and cut into 1" cubes More products
4 medium tomatoes, coarsely chopped

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 		More products
4 large carrots, cut into 1/2" rounds More products
1 tin chickpeas, rinsed Available only in our Broughton Street shop More products
4 lightly packed cups of baby spinanch More products
1 pack tofu (400g) More products
For the quinoa dosa:
1 cup quinoa, ideally pre-soaked for up to 8 hours or overnight More products
1/2 tsp sea salt (as above)
1 1/2 to 2 cups water or more if needed
To serve:
cooked rice, optional
6 tbsp fresh lime juice

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 		More products
1 tsp finely grated lime zest
chopped fresh coriander

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • In a dutch oven or other heavy-duty pot, heat the oil over medium-high heat.
  • Add the onion and cook, stirring occasionally, until the onion is richly browned.
  • Add the garlic and ginger and cook for 1 minute until fragrant.
  • Add all the spices and stir for 30 seconds to toast the spices.
  • Add the tomato puree and cook for 30 seconds.
  • Add the coconut milk, water and stock cubes (or vegetable broth), 1 tsp salt, and 1/2 tsp cayenne pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
  • Add the cauliflower, sweet potatoes, tomatoes and carrots. Raise the heat to medium high and return to the boil.
  • Reduce the heat to medium-low, cover and simmer until the vegetables are tender. It should take around 20 to 30 minutes.
  • Stir in the chickpeas, spinach and tofu and cook until the spinach has wilted - about 3 minutes.
  • Serve with rice and quinoa dosa. Garnished with the lime juice, lime zest and fresh coriander.
  • To make the quinoa dosa:
  • Heat a big non-stick pan or a crêpe pan.
  • Blend quinoa, salt and water in a high speed blender or grind quinoa in a coffee grinder and mix it with the water. Add water if necessary to make a runny batter.
  • For fermented quinoa dosas, allow the batter to sit at room temperature overnight, or about 8 hours. The fermented batter will look slightly frothy / bubbly and will smell sour.
  • Pour 1/2 cup (or less) of the quinoa batter on a heated frying pan and evenly distribute it over the pan’s surface, as when making crêpes. Cook on both sides until golden brown.
  • Note: you can pre cook the dosas and reheat them under a grill before serving.

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