Rhubarb Fig Chutney
Hugo has a chutney with rhubarb on the menu. Something that is not often made and that while it is such a beautiful local vegetable.
How do you make the rhubarb fig chutney? Cut the rhubarb into cubes of 1 to 2 cm. Then chop the dried figs. Wash the ginger root thoroughly and finely grate it. Then crush the cardamom pod with the flat side of a knife or mortar. By doing this, the aromas are released well.
Time to heat the cider vinegar and sugar in a saucepan. Stir everything until the sugar has dissolved. Once this is the case, the rhubarb, figs, ginger and cardamom can be added.
Small side note: take the cardamom out again before serving. The point is that it imparts the typical flavor to the chutney. Eating the good stuff is not recommended.
Bring to the boil. Is it boiling? Then slowly turn the heat a little lower, so that it simmers for another 20 minutes. You will see that by then the rhubarb is soft and has turned into a thick chutney. Let it cool down, remove the cardamom and serve it lukewarm or cold.
Making Indian korma
Peel and cut the red onion into half rings. Heat the sunflower oil in a large skillet or frying pan. Fry the red onion for 5 minutes. In the meantime, clean the pepper and cut it into cubes. The cauliflower can also be cut into small florets.
Add both the bell pepper and cauliflower florets to the pan. Stir fry it for a minute. Peel and cut the garlic and add it.
The basis of the vegetable curry stands. Now we move on to two essential seasonings. Add the turmeric along with the garam masala to the pan and fry for 1 minute. Stir well. Then crumble half a vegetarian stock cube through it and deglaze it with 100 ml water and coconut milk.
Then the chickpeas. Put them in a colander, rinse them under the tap and let them drain. Add them to the pan, stir well once and let it simmer for 10 minutes on low heat.
Making almond flour
Hugo makes almond flour to bind the curry a bit more and to give it extra flavor. Of course, you can also go for ready-made flour, but considering how simple it is, you might as well make it yourself. Even friendlier on the wallet too.
Put the almonds in a mixer and voilà, you have your own almond flour. Add two good tablespoons of the almond flour to the curry and stir well. Optionally you can add some salt and pepper to taste.
While the vegetable curry continues to simmer for a while, heat the bread according to the instructions on the package.
At the table! Spoon the Indian vegetable curry into bowls or soup plates. If you and your table companions like it, finely chop some cilantro and sprinkle it on top. Drape the lukewarm rhubarb chutney over the curry, serve the (naan) bread and the meal is ready. Enjoy your meal!
Combine cooking and watching? Look here episode 18 via Videoland and watch Hugo make the vegan cauliflower curry.