Posts tagged curry
50 Vegan Curries Recipe Round-up for National Curry Week!

Earlier this week a friend reminded me that as well as being National Porridge Day... it was also National Curry Week! Oh gosh... I couldn't let that one sail by- I love a good curry! Actually, it was one of the first dishes I made on this blog and that recipe is still a firm favourite with everyone who had tried it since, and it has starred in many of my retreats!

I conjured up a super simple '5-minute curry' creation as shared below, but also decided to reach out to the wonderful community of Finding Vegan bloggers so see if they'd like to share with me their own favourite curry recipes and curry relates side dishes. I've added a couple of mine in the mix too. 

Ooooh it's turned into a big juicy round-up with plenty of inspiration to see you right through the winter and beyond. Bookmark this page (or save it to Evernote which is what I usually do)  and give them a go... let me know what you make! :-)

>>> Make sure you scroll down to below my '5-minute curry' recipe to check out the round-up recipe collection! <<<

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Recipe: 5-Minute Coconut Curry

(cos' it literally only takes 5 mins - or 7 at tops!) ;-)
Serves 2

Ingredients:

1/2 onion
2 cloves of garlic
3 sun-dried tomatoes
2 tbs curry powder (or paste of choice)
1/2 cup grated courgette
1/2 cup grated carrot (or sweet potato)
1/4 cup coconut cream flakes*
1 1/2 cup boiling water*
1 heaped tsp veg stock (or 1 stock cube)
1 can of chickpeas
2 handfuls spinach (or other green leafy veg)

(*or sub 1 can coconut milk and a little extra water at the end to reach desired consistency)

Method:

Finely chop the onion, garlic and sun-dried tomatoes by hand or in a mini chopper, transfer to a lightly oiled medium sauce-pan and fry for 1-2 minutes. Meanwhile grate the courgette and carrot, once grated add to the pan along with the remaining ingredients and cook for a further 4-5 minutes.

Serve into bowls and optionally decorate with fresh coriander on top (if you have it- I didn't at the time!) Serve with quinoa, rice or naan as desired.

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There are 50 epic recipes in this round up... there were many more to choose from but we would have been here all day if I'd included them all, so I chose a delicious selection to offer the biggest variety!

Enjoy...

(Pics run Left-Right, Top-Bottom)

Enjoyed this round-up? ...please share!

Also, let me know what other round-ups you'd like to see in the future!

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Sweet Potato Curry

We've been in 'date mode' recently, with my new best friend the Date Syrup making an appearance. Don't worry he's not gone away for long- I have a couple more date inspired recipes for you next week...but for now I have a simple mid week winter warmer.

This dish is one of my go-to dishes and it never fails to please veggies and meaties alike.

I was one of the first meals I cooked for the Boy when I began to experiment with doing things the vegan way. I love it just as much today as I did back then. What’s not to love….it’s colourful, warm, creamy, comforting, lightly spiced and hints at the tropics. Close your eyes and maybe you’ll be taken to a far off land.

Ok, well maybe not that last sentence. But I guarantee this bowl of colourful curry will brighten your day.

It’s also a simple dish with few ingredients, easily adapted to other veggies/beans you may have, is thrown together in one pot and can be frozen for future speedy suppers.

Ok, so have I convinced you yet!  This would also work really well with my super simple flatbread as a healthy alternative to naan!

I also have another reason as to why this particular dish, or namely the photos, are making me happy. I’ve been trying to take decent ‘night shots’ of my meals for a while now, and up until recently I had been making slow progress. My research and investigations pointed me in the direction of two key props: a powerful light with good ‘white’ rendering (I’ve used a portable LED source) and a diffuser layer (I’ve used an old bed sheet over a wooden frame).

This shoot was a simple 5 minute experiment (before my dinner got cold), and I really wasn’t expecting much of an outcome. However, for such a quick first attempt I was really pleased with my efforts….well now to see if Food Gawker shared that same opinion!

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Recipe: Sweet potato curry

Serves 4

Ingredients

  • 2-3 tablespoons madras curry paste
  • 1 medium onion- diced
  • 3 medium (fist sized) sweet potatoes- approx. 800g (peeled and chopped into chunks)
  • 1 red pepper- sliced
  • 1 tin of chickpeas (or other white beans)
  • 200g bag of spinach
  • 1 can of coconut milk

Method:

In a large frying pan or wok, fry the onion for few minutes in olive oil till soft. Add curry paste and fry for 1 min. Add the coconut milk, sweet potato, pepper and chickpeas and simmer for approx. 15 minutes until potato is cooked. Add spinach (fold spinach through the mixture in handfuls) simmer for a couple more minutes until spinach is wilted. If not liquidy enough add a little water. Serve immediately with rice or naan bread as desired.

Freeze left over portions in individual bags.

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Thai green noodle soup

Soups can tick all the boxes....

A hearty substantial meal or a light midday snack

A thick warming meal when it’s cold outside or a light refreshing dish when it’s too hot for comfort!

Either way, it’s easy to cater for all options and with a rich dish full of spices and veggies it's always going to be a winner!

Today was a lovely warm and sunny October day (hang on a minute didn't this happen the last time I made soup!) Perfect autumn day for this soup which has the light creamy base of coconut milk but with a hot and spicy kick, so it’s a bit of a contradiction (a bit like today's weather for this time of year!) The addition of the noodles makes it a more substantial meal- but you could use more or less noodles depending on your preference.

­Feel free to vary the veg in this soup, just make sure you cut the chunks into small similar sized pieces. I haven’t yet tried freezing it, if I was to do so I’d cook it up without adding the noodles and then cook those in a wok separately before adding to the soup once it has been defrosted and warmed through.

Recipe: Thai green noodle soup

Serves 2

Ingredients

  • 1 tsp vegetable or coconut oil (not coconut butter)
  • 1 small onion finely chopped
  • 2 tbs thai green curry paste
  • 1 red chilli finely chopped
  • 300g vegetable stock
  • 300ml coconut milk
  • 150g mix of chopped veg suitable for stir frying (I used beansprouts, carrot, soy beans, and kale)
  • 150g sachet rice noodles

Method

Heat oil in a pan and cook the onion for 5 minutes until soft. Stir through the curry paste and half the chilli and fry for another minute. Add the stock and coconut milk and bring to the boil.  Stir through the vegetables and rice noodles and simmer for 5 minutes. Garnish with the remaining chilli.


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My colleagues eat their veggies... Sweet Potato Chickpea Curry!

My workmates still find it a novelty that I eat a predominantly vegan diet. Having known me for so long before I changed my approach to food I think they are still waiting for the point that the ‘novelty will wear off’. I don’t preach or proclaim to know it all but if questioned I try to impart some genuine understanding as to why I do things this way. Typically most will smile and say something along the lines of ‘well I couldn’t do it’. It’s understandable and I know I would have thought exactly the same, I think it takes a first-hand experience for someone to realise the benefits in their own life and how simple it can actually be (once you get the hang of it)!

So, then my ideal opportunity came along….

I work in a relatively small architectural practice (yes, architecture is my ‘day job’) and every so often we all take it in turns to cook lunch for the rest of the team so we can all sit down together and enjoy some social time, food and gossip. I’d been teasing them all (telling them all!) for some time that when my turn came I’d cook them a vegan lunch- I think they thought I really was joking.  I also have a vegetable patch at work… yes very random, but more on that another time, so a veg patch vegan lunch before summer was over was too good to miss.

It amused me that everyone was so apprehensive and worried about what I would serve- who can be scared of some harmless veg! I also know that some of them had also hidden away a little back-up snack should it be needed. I had a mission on my hands, a mission to prove that a meal made without animals could be tasty, filling, varied, decadent and delicious. 

Success…it went down a storm and made me a very happy bunny!  So much so that many of them requested the recipes for the food I’d served.   

The meal consisted of: sweet potato, chickpea and spinach curry along with a roasted vegetable tart accompanied with potato wedges, falafel and a big mixed salad. Also for dessert (it would be a sin to forget dessert!) some of my amazing (but still in the process of being refined) sugar free, fat free, animal free chocolate brownies with blueberries and raspberries topped with (vegan) cream.  I promise I will share the brownie recipe with you soon- just not yet, it’s not quite ready (though they still gobbled it up!)

For starters…here’s a recipe to keep you going, everyone wanted more and I promise it will satisfy all the meat eaters in the crowd!

Recipe: Sweet potato curry

Makes 4 large meal sized portions (or lots more tapas style portions)

Ingredients:

  • 2-3 tablespoons madras curry paste (depending on how spicy you like it)
  • 1 medium onion (diced)
  • 4 medium (fist sized) sweet potatoes (peeled and chopped into 1 inch chunks)
  • 1 large red pepper (sliced)
  • 1 x 400g tin of chickpeas
  • 200g bag of spinach
  • 1 x 400ml can of full fat coconut milk
  • Rice, quinoa or naan to serve - optional

Method:

Heat olive oil in a large frying pan and fry the onion for few minutes until soft. Add curry paste and fry for 1 more min. Add the coconut milk, sweet potato, pepper and chickpeas  and cook for approx. 15-20 minutes until potato is cooked. Add spinach (fold spinach through mixture in handfuls) simmer for a couple more minutes until spinach is wilted. If thee is not liquid enough add a little water.

Serves immediately. If there are any leftover portions this curry freezes well.

Edit 2016 : I have since made this curry countless times and it's so versatile! It also works really well with many other veggies you may have to hand- I like to swap in green beans, courgette or cauliflower for the pepper and/or some of the sweet potato.

ooops, sorry... this one just snuck in!!


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