John Myers
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Wagyu Curry with Stuffed Vegetables and Kitchari
The perfect wagyu curry with stuffed vegetables and kitchari recipe with a picture and simple step-by-step instructions.
For the Wagyu curry:
- 1,5 kg Goulash
- 1,5 tsp Cumin
- 0,5 tsp Ground cardamom
- 1,5 tsp Turmeric
- 20 g Fresh ginger
- 4 Pc. Garlic cloves
- 100 ml Oil
- 3 Pc. Chopped onions
- 3 Pc. Garlic cloves
- 4 Pc. Chili
- 3 tsp Ground coriander
- 2 tsp Cumin
- 0,25 tsp Cardamom
- 0,25 tsp Ground cloves
- 1 Pc. Bay leaf
- 2 tsp Hot pepper
- 425 ml Tomatoes
- 400 ml Coconut milk
- 1 tsp Cinnamon
- 1 tsp Sugar
- 1 tsp Garam masala
- Ginger
- Parsley
Stuffed vegetables:
- 400 g Pumpkin
- 300 g Cauliflower
- 250 g Spinach
- 200 g Peas
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 15 g Ginger
- 2 tbsp Coconut oil
- 1 tbsp Tomato paste
- 3 tsp Curry powder
- 0,5 tsp Cinnamon
- 1 tsp Mustard seeds
- 1 tsp Cumin
- 2 tsp Turmeric
- 1 tsp Coriander seeds
- 2 tsp Garam masala
- 250 ml Vegetable broth
- 400 g Chunky tomatoes
- 200 ml Coconut milk
- 5 Pc. Banana leaves
- Fresh coriander
- Cashew nuts
Kitchari:
- 200 g Rice
- 100 g Moong Dal (lentils)
- 3 tbsp Ghee
- 1 tsp Mustard seeds black
- 1 tsp Coriander seeds
- 1 tsp Cumin
- 1 tsp Turmeric
- 2 tsp Salt
- Water
Wagyu curry:
- Marinate the meat with 5 tsp ground cumin, 0.5 tsp ground cardamom, 5 tsp turmeric, 5 cm freshly grated ginger, 4 pressed garlic cloves and oil for at least 12 hours.
- In a large roasting pan, brown the onions, crushed garlic and chillies for about 10 minutes. Roast 3 teaspoons ground coriander, 2 teaspoons ground cumin, 0.25 teaspoons cardamom, 0.25 teaspoons ground cloves, 1 bay leaf and 2 teaspoons hot paprika powder for 30 seconds. Add meat and fry briefly.
- Pour in the canned tomatoes and coconut milk. Bring to the boil briefly, then simmer for 1 hour.
- Add the remaining spices (cinnamon, sugar, garam masala) and season with salt. Serve with ginger, coriander or parsley, depending on your taste.
Stuffed vegetables:
- Roughly dice the pumpkin. Cut the cauliflower into bite-sized florets. Finely chop the onion, garlic and ginger.
- Heat 2 tablespoons of coconut oil or ghee in a large saucepan and fry the chopped onion, garlic and ginger until translucent. Add the tomato paste and all the spices and roast for 30 seconds until they start to smell. Then add the pumpkin cubes.
- Pour the vegetable stock on top, bring to the boil once and then add the chunky tomatoes and cauliflower. Simmer for about 15 minutes until the pumpkin is tender.
- Pour the vegetable broth on everything, bring to the boil once and then add the chunky tomatoes and cauliflower. Simmer for about 15 minutes until the pumpkin is tender.
- Use toothpicks to form baskets out of the banana leaves and serve the curry with roasted cashews and fresh coriander.
Kitchari:
- Melt the ghee, let the mustard seeds pop up with the lid closed, then add all the other spices and roast for about 30 seconds.
- Add the rinsed rice and moong dal and roast for another 2 minutes. Add enough water that it stands approx. 2 cm above the rice, briefly bring to the boil and then steam over a low heat for approx. 20 minutes. Check the amount of water from time to time and top it up if necessary.
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