Posts tagged indian
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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Spicy Carrot Pickle

I want to start by saying I love this stuff!!

I've been eating it dolloped on top of soups..... mixed through a sty fry..... to jazz up a plain tomato sauce.... as a cracker topping with hummus....  the list really could go on and on!!

Before I go any further I give full credit for this recipe inspiration to Paul's Pickles as I originally bought a jar of his version from a craft market some weeks back and then when i ran out I went through the ingredients list and recreated my own, it tastes almost identical and so now i'm curious to go along the shelves of the supermarket checking out ingredients lists and making more of my own intriguing flavours :-)

Here is the original... if you are ever in the area and see Paul's stall he has loads of yummy things to offer- apparently this pickle in his best seller!

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The pickle is packed full of strong flavours and Indian spices, it's powerful stuff eaten straight off the spoon, and tastes best mixed with another 'milder' flavour, veggies and sauces.  It also tastes better over time (three days onwards) so don't worry if the vinegar flavours stands out a little when freshly made as this mellows right back. I have used cider vinegar but you could use an alternative vinegar.

It's so so easy to make, once you've got the various ingredients to hand,  and would make the perfect gift by making a few jars in a batch... I originally made a coupe of jars but then made four more jars at the weekend. I am not too sure how long this stores for but since it's a pickle I would imagine a good few weeks minimum in the fridge. 

Let me know what you think of you do make it, and what your favourite way to serve it is!

A couple of my own serving suggestions are below.

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Recipe: Spicy carrot pickle

Makes approx. two jars

Ingredients

  • 4 medium grated carrots (use a coarse grater or mandolin slice or both)
  • ¼ cup cider vinegar (or mild light coloured vinegar of choice)
  • 2 tbs oil (I used olive)

Spices:

  • ¼ cup fresh coriander- chopped
  • 1 tbs crushed chilli flakes
  • 1 tsp smoked paprika
  • 1 tsp smoked garlic
  • 2 tbs turmeric
  • 1 tbs galangal paste (or grated ginger)
  • 1 tbs garam masala
  • 1 scant tsp salt
  • 1 tbs mustard seeds
  • 1 tbs fenugreek seeds
  • 1 tbs cumin seeds

Method

Mix the top three ingredients together and then add the spices- you could add them directly to the carrot mix or mix them together first and then add- it doesn't matter as long as the resulting pickle is well mixed.

Pack into a jar or two, store in the fridge or a cool place.

Simple mixed through plain quinoa and endamame

Simple mixed through plain quinoa and endamame

Dolloped on top of soup....(recipe for soup to come!)

Dolloped on top of soup....(recipe for soup to come!)

More quinoa.....

More quinoa.....

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Lentil dhal with aubergine

I thought I’d throw in another simple savoury recipe to interrupt the recent flow of sweet treats. Also since today is Pancake Day and I just know that I will indulge later on…I am hoping that posting a super healthy savoury recipe will go some way to in re-addressing the balance. That’s how it works, right?

So for a cheap and easy protein kick, we have…lentils.

Lentils are a little underused in my kitchen. Crazy really , since they are so versatile and so full of protein (a nice change from beans!). Similarly aubergine (eggplant) is also an unknown entity to me.

Both have been put to good use in this recipe. The simple principle of the dhal can easily be combined with other vegetables.

One of the things I like most about the dhal is that it creates a lovely moist ‘bed’ for the topping in a similar way to how rice, quinoa or cous-cous would otherwise be used. It is a lovely light meal on its own or can be combined with some carbs by way of potato or some bread on the side.

Aubergine works really well here and provides a really substantial almost meaty texture and not at all mushy (the mushiness in some recipes has put me off aubergine in the past). I added some tomatoes at the last minute which give an amazing sweetness. I served this dish with my flatbread which can be made gluten free.

This lentil exploration came about as a result of my other lentil experiments - namely this dip recipeNow I want to explore further and try out all the variations… green, brown, puy, beluga, and not just stick with the regular red split lentils that are found most commonly here. I’m also curious to see whether lentils could be used in any sweet dishes….well, chickpeas and sweet potatoes do lend themselves to the cause so why not lentils?

Watch this space!

Recipe: Lentil dhal with aubergine

Serves 2

Ingredients

  • 120g red lentils
  • 1tsp turmeric
  • 1 tbs curry paste
  • 2 tsp olive oil
  • 1 medium onion- sliced
  • 1 garlic clove
  • 3 cm ginger- grated
  • 1 tsp garam masala/curry powder
  • 1 medium aubergine- cut into 1cm rounds
  • Large handful of cherry tomatoes- halved

Method

Cover the lentils

turmeric and curry paste with 500ml water, add a pinch of salt. Boil for 15 minutes until the lentils soften.

Meanwhile cook the onion, garlic and ginger in the oil for 5 minutes. Add the curry powder/garam masala along with the lentil mixture and simmer for 10 minutes.

Meanwhile griddle the aubergine in a little oil plus seasoning to taste if desired. Cook for approx. 3 minutes on each side until cooked through.

Add the tomatoes to the griddle during the last couple of minutes cooking time.

Serve aubergine and tomatoes on a bed of the lentil dhal, with a naan/flatbread side dish for a more substantial meal.

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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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A quick dip... pea and black bean

Hummus is great, and I eat a lot of it… I mean a lot!!

A dip for raw veggies, a quick and easy base for my roasted vegetable tarta simple spread for sandwiches or tortilla wraps… the list goes on. It’s strange as I never used to like raw carrot but since discovering hummous I can devour carrot stick after carrot stick and not get bored, it’s just something about the combination of those favours that really gets me going.

But, sometimes I fancy something slightly different.

This quick and simple dip takes literally a couple of minutes to put together and is super cheap and healthy. Great as a basic dip or spread, but also as a sauce for pasta- it makes a great alternative to tomato based sauces!  If you do use it as a sauce be sure to thin it out slightly with some soy milk (or any other non dairy milk or water ) as it coats the pasta so much better and the texture is much nicer.  The first time I used it this way I didn’t thin it out and it just didn’t do it for me, the ‘sauce’ was too thick and lost the silky coating I was after.

I have included jalapeno peppers to add a bit of a kick as I like a bit of heat, but feel free to omit these or adjust the amount to taste.

Recipe: pea and black bean dip

Makes one small bowl

Ingredients

  • 2 garlic cloves (or 1tsp garlic paste)
  • 1 ½ cups frozen peas (thawed)
  • 1 cup cooked/canned black beans
  • A few green jalapeno pepper slices
  • 2 tbs fresh lemon juice
  • 1 tsp olive oil
  • 1 tsp ground garamasala spice (or ground cumin)
  • ½ red onion chopped
  • Small handful fresh coriander (dried if no fresh available)
  • Salt and pepper to taste

Method

Blend all ingredients in food processor until smooth.

Store in the fridge. Best used within two days.


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