Celebrate World Vegan Month With an Exclusive Recipe from Dhigali Maldives

Every November, World Vegan Month is celebrated around the world as a time to shine a light on the ever-increasing vegan movement. Dhigali's innovative and authentic cuisine explores the spices of Asia, the classic tastes of Europe and traditional Maldivian flavours cross its 5 restaurants, all of which highlight the freshest ingredients and feature a variety of innovative and exciting Vegan dishes. 

Perhaps best known for its stunning Sandbank, contemporary luxury and incredible views, Dhigali Maldives is a paragon of luxury and a celebration of natural beauty. On the island, all guests will indulge in the luxurious Premium All-Inclusive offering; which includes access to each of the 5 restaurants on the island, all of which offer a selection of beautiful and delectable Vegan suitable options.  Jade offers all-day dining amidst cool breeze, glimmering waters and ocean views, as well as a stunning array of vegan dishes including Chilled Tofu, with snow peas, bean sprouts, bock choy, carrots, cabbage and rice noodles and Barley Miso Risotto with Mushrooms, tofu and greens.

Set within the jungle of Dhigali, Battuta, the resort's signature restaurant invites guests on a journey through Middle Eastern and Asian flavours, as the menu follows in the culinary footsteps of Ibn Battuta, one of the greatest travellers of the 14th century. The Curry of Fresh Garden Vegetables showcases vibrant vegetables with a perfectly balanced blend of spices to create a dish that everyone, not only Vegans, will enjoy. 

Dhigali's Chefs have shared the recipe for this signature dish from Battuta, to create at home for World Vegan Month.

Battuta's Curry of Fresh Garden Vegetables

Ingredients:

- 2 tablespoons vegetable oil

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 1-inch piece of ginger, grated

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon chili powder (adjust to taste)

- 1 cup diced vegetables (e.g. carrots, peas, cauliflower, bell peppers)

- 1 cup coconut milk

- Salt to taste

- Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large pan or skillet over medium heat.
2. Add the chopped onion and cook until softened and lightly golden, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another 1-2 minutes.
4. Next, add the ground cumin, ground coriander, turmeric powder, and chili powder to the pan. Stir well to coat the onion mixture with the spices.
5. Add the diced vegetables to the pan and stir to combine with the spice mixture.
6. Pour in the coconut milk and tomato puree. Stir well to combine all the ingredients.
7. Reduce the heat to low, cover the pan, and allow the vegetable curry to simmer gently for about 15-20 minutes, or until the vegetables are cooked through.
8. Taste and adjust the seasoning with salt according to your preference.
9. Garnish the vegetable curry with freshly chopped cilantro before serving.
10. Serve hot with rice or naan bread. 

 Web Link: http://www.dhigali.com

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