Latif’s Inspired Vegetable Base Gravy Veganized
I sometimes include the keywords “Restaurant Style” in my search for recipes. That was the key to my search for a good vegetable base gravy recipe and how I found Latif’s recipe video. Latif is a chef out of a restaurant located in the U.K. and runs a YouTube channel: Latif’s Inspired. I have absolutely loved incorporating the base gravy into different recipes (e.g., Indian Inspired Spinach and Potatoes/Chickpeas/Potatoes, lentil dishes, vegetable soups.) The main ingredient change I’ve made to this recipe, myself, is to swap the cream for coconut cream. I also decrease the volume altogether since I’m not cooking for large groups of people. This recipe freezes and thaws very well, so storing extra servings is necessary. What I love about the vegetable base gravy as compared to vegetable broth is that the vegetable are pureed and not strained, which maintains the whole vegetable within the sauce. Blended with either an emulsion or stand up blender, the resulting gravy texture is thin and smooth.
Base Gravy Indian Restaurant style video
Recipe (Reduced Portion)
Ingredients
1 Cup Oil (1/4 Cup Oil*)
Garam Masala…
2 Black Cardamom, whole
3-4 Green Cardamom, whole
4-5 Cloves, whole
2 Strips Cinnamon (Cassia)
1/2-1 tsp Coriander Seed, whole
1/2-1 tsp Black Pepper, whole
2 Bay Leaves
1-2 Anise, whole
2 tsp-1 Tbsp Grated Ginger
2 tsp-1 Tbsp Grated Garlic
2 tsp Curry Powder
2 tsp Turmeric Powder
1 1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1/2 tsp Cayenne or Chilli Powder
2 Medium Onions
1 Can Crushed or Diced Tomatoes
3/4 Green Pepper
3/4 Red Pepper
2 Large Carrots
1/2 Cup Tomato Puree (Optional)
6-8 Cups Water
Salt, to taste
Coconut Cream
Directions
Prepare vegetables by chopping into large pieces.
Add oil to a large cooking pot, over medium heat. Allow oil to heat for a few moments and add whole spice ingredients to oil.
Allow spices to cook in oil until fragrant.
Add onions and fry on a medium temperature- does not need to be cooked until translucent. Cook for about 5 minutes.
Add grated ginger and garlic and cook for 1-2 minutes.
Add powdered spice ingredients and stir to combine with other ingredients. Be careful to not overcook powdered spices.
Add tomato puree or can of crushed/diced tomatoes plus two cups water.
Combine chopped vegetables plus four (or two, for reduced recipe) more cups of water into cooking pot
Add desired salt amount.
Cook on low for 1-2 hour. Scoop out whole spice ingredients if possible (consistency could change if partially blended whole spices are left in).
Add dairy cream or coconut cream. Add more water if needed to reach desired consistency (should be saucey and slightly thick and not clumping).
Puree in high speed blender or with immersion blender. Add water as needed.