The Gili Vegan Experience – A Chef’s Table Dining experience at Gili Lankanfushi Maldives is the brainchild of Executive Chef Harinath (Hari) Givendaraj, inspired by the increasing demands for plant-based meals.

In celebration of World Vegan Day on 1 November, we share one of the many recipes ‘Powered by Plants’, a delicious Pan-seared Vegan Scallop.

Serving: 1-2 persons
Preparation time: 15 minutes

“Scallops”:

• 250g White Radish (Boil and cut like scallop)

*Sear in a hot pan till golden colour on both sides

Raw Cauliflower Couscous:

• 75g Grated cauliflower
• 15g Finely-diced tomato (Deseeded)
• 10g Chopped parsley
• 10ml Extra virgin olive oil
• Lime Juice
• Salt

*Mix all ingredients together

Pumpkin Puree:

• 100g Roasted pumpkin
• 50ml Coconut milk
• 10ml Olive oil
• Salt

*Blend all together to make a puree

Coconut Curry Sauce:

• 25ml Vegetable oil
• 50g Crusted garlic & ginger
• 1 medium Onion (sliced)
• 1tbsp Curry powder
• 1tsp Turmeric
• 1tbsp Cumin powder
• 150ml Coconut milk
• 1 medium Tomato
• 25g Curry leaves
• 1/2 tsp Mustard seeds
• 2 cloves Green cardamom
• 1/2 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1 tbsp Coriander seeds
• 1 small Cinnamon stick
• Some fresh coriander root
• Salt (to taste)

* Heat the oil in a large pan over medium-high heat

* Crush mustard seeds, cumin seeds, coriander seeds, fennel seeds, cardamom, cinnamon stick, curry leaves, ginger and garlic. Then add onion, tomato, curry powder. Saute over medium heat for a few minutes

* Mix coconut milk, simmer for 5 minutes. Strain and adjust seasoning with salt. Use hand blender to create foam.

Plating:

Place the pumpkin puree (hot), on that, place the radish (hot) and cauliflower couscous (cold) and curry foam.

This recipe is courtesy of Gili Lankanfushi Maldives.

Another vegan recipe that you might enjoy is the Garden Green Gazpacho.

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