Vegetable curry with raita and farro

By Wendy Andresen | Jan 03, 2019

Curries are the most well-known part of Indian cuisine. The commercially prepared mixture of spices known as curry powder is largely a Western creation, dating to the 18th century. It is thought that these mixtures were first prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. The ingredients for curries are as diverse as you’d like to make them in terms of vegetables and spices. You could use red or green curry paste in place of the curry powder listed here. Chutney and raita are classic accompaniments, as well as rice or various types of breads. I am partial to the nutty, substantial texture of farro, which is pictured. Cook it in a two-to-one ratio of water to farro with a dash of salt, and in half an hour it will be perfect. You’ll want to make the nondairy sour cream in advance so you can then make the raita close to dinner time.


4 cups diced vegetables, such as carrots, celery, bell peppers, jalapenos, potatoes, cauliflower, onions
2 Tbsp. canola oil
1-2 cloves minced garlic
1 Tbsp. curry powder
1 tomato, diced
15-ounce can garbanzos, juice included
½ cup nondairy sour cream (recipe follows)
¼ to ½ cup chopped cilantro

Directions for curry:

1.  In a sauté pan, sauté the 4 cups of vegetables in canola for about 15 minutes, until   softened and slightly browned.
2.  Add garlic and curry powder and cook for another minute.
3.  Add diced tomato and garbanzos. Turn heat very low, cover the pan, and simmer for another 10 to 15 minutes, until vegetables are extremely tender.
4.  Uncover the pan, raise the heat, and cook briefly until sauce thickens slightly.
5.  Turn off heat, add nondairy sour cream and cilantro.

Nondairy Sour Cream

Ingredients for sour cream:

1 ¼ cup plain unsweetened soy milk
½ cup whole raw cashews
¼ cup refined coconut oil, melted
¼ tsp. salt
1 ½ tsp. lactic acid powder (order online)

Directions for sour cream:

1.  Add the soy milk, salt, and cashews to a high-speed blender and blend on high for 2 full minutes.
2.  Remove the lid plug and add the coconut oil with the blender on high speed.
3.  Reduce the speed to low and add the lactic acid powder. The sour cream will thicken quickly. Shut the blender off immediately when it does. Chill the sour cream thoroughly.


Ingredients for raita:

1 cucumber, peeled, seeded, and diced
½ cup nondairy sour cream
1 tsp. sugar
1 to 2 Tbsp. chopped mint

Directions for raita:

1.  Place chopped cucumbers in a strainer and salt them lightly. Toss them every now and then to help them drain. Let them continue to drain for at least half an hour, then place them on a paper towel and pat them dry.
2.  Place chopped cucumbers, sour cream, sugar, and mint in a small bowl and mix well. Chill thoroughly.

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