Goan vegetable curry | Recipes

Jack Stein’s Goan vegetable curry with tempura, raita, salad and roti

With refreshing flavours of ripe citrus and white peach, our Classics bourgogne chardonnay is a great match to this Goan-inspired dish

For the curry paste:

4 red finger chillies, deseeded and roughly chopped (include the seeds from two of the chillies if you like more heat)
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
3 cloves garlic, roughly chopped
Thumb-sized piece root ginger, roughly chopped
3 tbsp tamarind paste

For the curry:

For the tempura:

For the vegan raita:

For the salad:

To serve:

To make the curry paste, blitz all the ingredients in a blender, or use a pestle and mortar to crush them into a paste.
Heat 2 tbsp vegetable oil in a deep frying pan and gently fry the onion until softened and golden brown.
Add the curry paste and cook for 1 minute before adding the tomatoes and aubergine. Cook for 5 minutes, stirring occasionally, before adding the coconut milk and simmering for a further 10 minutes, or until the vegetables are tender. Season well to taste.
Heat a good glug of vegetable oil (enough to deep-fry the tempura) to 180°C in a deep fat fryer or deep heavy based pan.
To make the tempura batter, mix the cornflour, plain flour and soda water in a bowl until a fairly thick paste forms – you want this to lightly coat the vegetables. Season well.
Dip the cauliflower and beans into the batter and deep-fry in the oil a batch at a time, until slightly golden and crispy. Drain on kitchen paper-lined trays and sprinkle with sea salt and garam masala to serve.
To make the raita, mix together all the ingredients and chill until ready to serve.
Mix the salad ingredients in a bowl.
Heat the roti according to the pack instructions. Brush with the melted butter and sprinkle over the cumin seeds.
Serve the curry, tempura, raita, salad and roti sprinkled with a little garam masala and any remaining coriander.