Bring a taste of the Maldives to your home this World Vegan Day (1 November 2022) with a mouth-watering, colourful dish from Kandima Maldives
Bursting with aromatic flavours, exotic spices and fresh plant-based ingredients, learn how to cook some oh-so-tasty, authentic Maldivian vegan cuisine.
The culinary team at the 5-star lifestyle (desti)nation Kandima Maldives have shared the secret for vegans, vegetarians, and plant-based foodies to enjoy their delicious Maldivian sweet potato and cauliflower curry, Tharukaaree Riha, at home.
The magnificent archipelago of the Maldives is not only home to magical tropical islands, but also boasts some of the Indian Ocean’s most delicious cuisine. Featuring a rich assemblage of flavours and influences from neighbouring countries such as India and Sri Lanka.
Traditional Maldivian gastronomy, also known as Dhivehi cuisine, offers a wonderful array of tastes and flavours that culminate in deliciously flavourful curries. Lending itself to vegan cuisine, the dishes feature coconut, grains and vegetables feature heavily. With a distinctive blend of mild spiciness, delicate sweetness, exotic flavours, traditional Maldivian curries are prepared according to ancient cooking traditions passed down from generation to generation.
The traditional cuisine of the Maldives is firmly anchored in the impressive array of gastronomic experiences available at Kandima Maldives. Spoilt for choice, guests can choose from a total of ten unique restaurants. Vegetables, spices and herbs are freshly picked from its very own garden known as the “Fresh Labs” or from local vegetable farmers.
THARUKAAREE RIHA
INGREDIENTS
- 1 sweet potato peeled and cut into chunks
- 1 cup cauliflower cut into chunks
- 1 cup green beans cut into chunks
- 1 cup carrots, peeled and cut into chunks
- 1 TL. turmeric
- 1 chopped green chilli
- 0.5 tsp. Maldivian spice powder (or red curry powder)
- 6 curry leaves (fresh or dried)
- 1 pandan leaf tied in a knot
- 1 medium onion diced
- 1 garlic clove chopped
- 1 piece of ginger, thinly sliced
- 600 ml coconut milk
- salt to taste
PREPARATION
- Blanch the sweet potato, cauliflower, beans and carrots
- Heat the oil in a pan, add the curry leaves and stir
- Add the chopped garlic, onion and ginger and sauté until lightly browned
- Mix and add the turmeric, Maldivian spice powder and chopped chilli
- Add coconut milk and boil
- Add the blanched vegetables to the curry and cook for 5 minutes
About Kandima Maldives
This game-changing island resort is an affordable lifestyle destination that reimagines peoples’ lifestyles. Kandima stands for smart, playful, rooted, and responsible hospitality. This 3-kilometer island resort is a place with an authentic Maldivian soul. It is all about genuine hospitality with a human touch and innovative solutions that make use of the latest technology. Kandima is part of the hospitality group Pulse Hotels & Resorts, and caters for guests of all ages: families, couples, groups of friends, solo travellers and honeymooners. Whether you seek relaxation, both aquatic and island adventures, wellbeing, fitness or just family time, this 264-room island resort has something for everybody. With one of the longest outdoor pools in the Maldives, football pitch, tennis and volleyball courts, Aquaholics water sports and dive centre, and its own art studio and many more facilities, there is plenty to keep everyone occupied.
#anythingbutordinary, #mykindofplace
For more details, please visit our website – www.kandima.com, or follow us on – Instagram @kandima_maldives, Facebook @kandima.maldives and Twitter @kandimamaldives.
About Pulse Hotels & Resorts
Established in 2015, Pulse Hotels and Resorts is an umbrella brand for a range of innovative and contemporary hotels and resorts that are being built upon their core philosophy of being smart, playful, rooted, and responsible. Creators of extraordinary experiences, the company uses commercial and innovative thinking to develop hotels, resorts and properties that are intelligent, inspire and delight.
