This extraordinary dish caught my eye on a blog I love, “Cook Republic”, written by Sneh Roy who lives near Sydney, Australia and writes about vegan and vegetarian food which she photographs wonderfully. The post was her 10 most popular 2017 posts, and this one jumped out at me by name: baked curry?
Curious, I clicked it and found this sunny, fabulous dish which is indeed cooked in the oven, which means slow and easy, add this add that and voila, done with an aromatic super-tasty meal ready to go.The ingredients list reads long, but it comes together with a little chopping and measuring out. I adore leeks and was glad to be reminded of that fact so that I keep them on hand and cook them in this new year. I didn’t have two whole spices called for, black mustard seeds and fenugreek seeds, so I used yellow mustard seeds and cumin seeds with wonderful results.
For mushrooms, I went with a mix of button mushrooms and some shiitakes, and for tomatoes I chopped up some plump roma/plum tomatoes. For the dab of mango chutney, I used some of my peach chutney from the freezer, and with all my little adaptations, it came out wonderfully.
Once the chopping is done, it’s aromatics in until fragrant, then the mushrooms and curry powder to get tender; then the remaining coconut milk tomatoes and chutney and it simmers away. I made it in the afternoon and then reheated it for supper, and we adored it. I used a big oven safe skillet, but a Dutch oven/enameled cast iron pot would work nicely too. Baking meant no worries about stirring and sticking, a good thing since this is very thick and could scorch on direct heat.
Wonderful with rice, couscous, quinoa, flatbread, cornbread, biscuits, grits — most any grain or goodie will be fine, as long as you have something substantial on the table to help you appreciate the vibrant flavors (and not miss a drop).
- 3 tablespoons olive oil (divided)
- 1 leek, thinly sliced (white only)
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 red chilli, sliced (or a green jalapeno)
- 1 teaspoon black mustard seeds, or yellow mustard seeds
- 1 teaspoon fenugreek seeds, or whole cumin seeds
- 500g (1 pound)300 mL mixed mushrooms (portobello, button and Swiss brown), thickly sliced
- 1-2 teaspoons hot curry powder
- 3 tomatoes, diced (roma or plum)
- 300ml (1¼ cups) coconut milk (one 15-ounce can)
- 1 tablespoon mango chutney
- 1½ teaspoons sea salt flakes (or to taste)
- extra chilli slices, to serve
- fresh coriander leaves, to serve
- Preheat oven to 200C (400 degrees F)
- Place 2 tablespoons of the olive oil in a large, heavy ovenproof casserole/sauté pan.
- Add leek, garlic, ginger, chilli, mustard and fenugreek seeds to the pan.
- Mix and place in the oven for 5 minutes until spices are crackling and leek is starting to caramelize.
- Remove from oven. Add the mushrooms to the pan along with 1 tablespoon olive oil and curry powder.
- Mix well and return to the oven for 10 minutes.
- Remove from the oven. Add tomatoes, coconut milk, mango chutney and salt.
- Mix well and return to the oven to bake for approximately 25 minutes, until the curry is a shade darker and thick.
- Remove from the oven.
- Garnish with chilli slices, coriander and serve with brown rice.