Chef Elyce Vegan Curry | Northern Westchester Moms

Chef Elyce is sharing with us a creative opportunity she had with Creative Rajni, a chef who is from the Southern part of India. They co-created on an Instagram live and I learned so much about the differences between Southern and Northern Indian cuisine.
She taught me to make a curry that is popular where she comes from as well as Chappati. Chappati is similar to Roti and is a simple flat bread made with whole wheat flour, water and salt.
If you would like to view the class and learn to make Chef Rajni’s Curry and Chappati, you can find the video on Chef Elyce’s Instagram page on her feed and her reels @veganchefelyce.

Which ever you decide to make, we would love for you to message Chef Elyce and Northern Westchester Moms and let us know how it goes and send pictures. Below are some pictures of the different Curry’s as well as the Chappati.



Here is the curry recipe!    What a great way to use the fresh produce of the season!


sweet potato diced
1 medium
coconut oil
Ground cumin
1/2 tsp
Ground turmeric
1/2 tsp
Crushed red chili flakes
1/4 tsp
ground coriander
1/2 tsp
Ground black pepper
1/4 tsp
Ground cinnamon
1/2 tsp
yellow onion diced
1 medium
Scallion sliced
Fresh ginger minced
cauliflower cut into small florets
1/2 head
Fresh or frozen green peas
1/2 cup
1/2 TBSP
      Lime Juice
Grape or cherry tomatoes quartered
12 oz
canned chickpeas, rinsed
1 can
canned  coconut milk
13.5 fl oz
       baby spinach
1 cup
      Fresh cilantro, minced
1/4 cup
  1. Pre-cook sweet potato in microwave or par-boil to soften.
  1. Heat a large pot over medium heat and add the coconut oil. Once the pot is hot, add the spices and ginger.  Once bubbling, add onion and scallion and cook for a couple of minutes, or until translucent but not browned.
  2. Add the cauliflower and cook for another five minutes to soften slightly.
  3. Stir in the pre-cooked sweet potato followed by the borsari and cook for a couple of minutes.
  1. Next deglaze the pan with the lime juice and stir to scrape up any brown bits that have stuck to the bottom of the pan.
  1. Next add the tomatoes, chickpeas and coconut milk. Bring to a low boil, then reduce the heat to simmer. Cook, covered, for about 20 minutes, or until the vegetables are fork-soft.
  2. Remove the curry from the heat and stir in the baby spinach and fresh cilantro.
  1. Serve hot with flat breads (chappati) or your grain of choice (rice, quinoa, etc.). Leftovers can be refrigerated in a sealed container for up to three days and freeze well for up to a month.


If you would like to learn to make any of the plant based dishes with hands on instruction in your kitchen, please reach out to Chef Elyce. Chef Elyce offers in person cooking lessons as well as Personal Chef and Meal Prep Services.

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