Because all curries need not be red or brown, and because I really really dig cilantro aka coriander leaves. Because I love Sindhi food and because I'm now in the arduous pursuit of vegan-izing my favourite meals. And more importantly, because this family recipe is so good, you really ought to try it out.



This authentic Sindhi curry is best with fish ... well, it was designed for fish in the first place. But who's to say you can't pull a vegetarian or vegan twist to it? And that's exactly what we did right here.

Cilantro makes for a light gravy that works perfectly with vegetables. Here I added hearty carrots, then balanced it with zucchinis and green peas. It was so very delicious and satisfying, and yes, the fluffy parathas did have a hand in making it so.


That rice-looking dish up there? Guess what? It isn't really rice, it's cauliflower! Yep! And I sautéed it with spices to marry it into this vegetable cilantro curry and it was divine!

Ingredients:
8 garlic cloves
2 cm piece of ginger
1/2 an onion
4 - 6 green chilies
4 cups packed fresh cilantro, leaves and stems

4 tbsp vegetable oil
4 bay leaves
1 tsp cumin seeds

6 tomatoes, chopped
1 tsp turmeric
2 tsp ground coriander
2 tsp cumin powder

4 carrots, sliced
1 zucchini, sliced
1 eggplant, sliced
1 cup green peas

Directions:
1. In a food processor, place garlic, shallots, ginger, chilies and coriander leaves, and process until it resembles a coarse purée.
2. Heat oil in a pan on medium high, add the bay leaves and cumin seeds, stirring until the seeds start sizzling or popping.
3. Stir fry the processed spice paste in the pan for 2 to 3 minutes, until oil starts to separate from the mixture.
3. Add the chopped tomatoes and the dried spices, and cook it a further 5-7 minutes until tomatoes are mushy.
4. At this point you can turn down the heat and carefully purée the sauce with your immersion blender, or leave it chunky.
5. Place the vegetables into the pan, smothering it with the gravy.
6. Cover the pan and cook till vegetables are done, stirring it every few minutes.

Serve with paratha, cauliflower rice, vegan raita and papad!