Vegetarian gravy

Ingredients for 4 servings:

• ½ bunch soup vegetables
• 500 ml water
• 1 tsp salt (Himalayan)
• 2 tbsp clarified butter
• 3 tbsp spelt flour (wholemeal), or wholemeal wheat or rye flour
• 1 tsp mustard
• 1 tbsp clarified butter
• 2 tsp coriander
• 1 tsp paprika powder
• 1 tsp pepper
• 1 tsp oregano, dried
• ½ tsp thyme, dried
• 8 dried curry leaves or 1 bay leaf
• 1 pinch(s) of spice(s) (asafoetida), if desired, can be omitted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

based on Ayurvedic principles, with a vegan version

Vegetable broth: Clean and chop the vegetables, then bring to a boil in salted water. Cover and simmer for about 30 minutes over low to medium heat. Then strain the broth. Measure. If there is less than 1/2 liter, add a little more water. The vegetables can be frozen and simmered again. Melt 2 tablespoons of clarified butter in a saucepan over medium heat and stir into the flour to form a roux. Toast, stirring occasionally, until a nice brown color is reached. Then deglaze the roux with the vegetable broth (careful, it may splash), whisk until smooth, and bring to a boil. Stir in the mustard and continue to simmer uncovered over low heat until the desired consistency is reached. Grind the coriander seeds in a mortar and pestle, finely crumble the curry leaves (leave the bay leaf whole), and mix with the remaining spices and herbs. Melt the clarified butter in a small saucepan over medium heat and heat until hot, but not smoking. Add all the spices to the fat at once and mix well. Sauté for a maximum of 10 seconds, then add the entire broth to the sauce and let it simmer, covered, for 5 minutes. For a vegan version, replace the clarified butter with vegetable fat, such as coconut oil. Tip: If you prefer a fruitier flavor, add a peeled, seeded, and pureed tomato before pouring in the broth and simmer briefly. You can also refine the sauce with a small dash of cream. I advise against adding soy sauce to darken the sauce. I’ve tried it and found it spoils the sauce’s lovely flavor. If you’re in a hurry, make 1/2 liter of instant vegetable broth. Then omit the salt. I made the sauce with dumplings, red cabbage, and vegetarian meatballs on Christmas Day. Everyone loved it.