Korma Curry (Vegan)

Korma is one of my favourite curries.  Normally it is quite rich, but this vegan korma curry is lighter and lower in fat than usual, using just enough coconut cream, cashews and plant based yogurt to create the creamy korma sauce.

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Ethiopian Split Pea Stew (Vegan)

I was encouraged to try making this Ethiopian Split Pea Stew (or Kik Alicha) by the owner of Zeret Kitchen Ethiopian restaurant in Camberwell London.  This is the easiest of all Ethiopian bean stews, so is a great place to start if you’re interested in trying your hand at making Ethiopian food.  Best served with enjera (fermented pancake) but also delicious with rice!  This is made without oil, but the traditional stew has oil added.  If you live in London check out Zeret Kitchen – the food is absolutely delicious.

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Thai Green Curry Rice Bake (Vegan)

This recipe captures the subtle fragrance of a Thai Green Curry in an easy rice bake. Pairing fragrant fluffy rice with caramelised top, this has become another favourite in our house. Easy to make in bulk and full of protein thanks to the tofu this recipes gives you the flexibility of amping up the green curry flavours and coconut to your taste.

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SIMPLE LENTIL DAL (2 WAYS)

 

Simplicity wins the day.  This simple lentil dal recipe punches above it’s weight for flavour considering the effort involved.  This is my can’t be bothered go to.  High in protein and easy to assemble I’m sure you’ll like it!

It’s perfect to make in bulk, freezes well and through different toppings, the addition of spinach and/or coconut milk can be switched up if you’re eating this on consecutive days!

Prep time: 2 minutes
Cooking time: approximately 40 minutes
(Serves 4)

Ingredients

250g (9oz) lentils
900ml (2 pints) water
½ tsp turmeric
1 tsp coriander
1 ½ tsp cumin
¼ tsp chilli
1 onion
2 cloves garlic
100ml (3.5 fl oz) crushed tomatoes
1.5 tsp cumin seeds (for roasting)
Salt to taste

Coconut variation

100ml (3.5 fl oz) tin of coconut milk

Method

  1. Chop onion and garlic finely
  2. Rinse the lentils under a tap
  3. In a pot water fry onion and garlic until translucent (on a medium to high heat)
  4. Add spices – coriander, cumin, turmeric and chilli powders and fry for 2 minutes (add a dash of water if required)
  5. Add water, lentils, salt and crushed tomatoes and bring to the boil
  6. Scoop off any foam that has formed on the top and reduce to a medium heat
  7. Cook for approximately 30 minutes until the dal has thickened
  8. In a separate pan dry roast the cumin seeds on medium heat, stirring constantly, until aromatic (be careful not to burn them)
  9. Add the roasted seeds to the dal
  10. If making the coconut variation:
  11. Split the dal across 2 pots and add coconut milk to one
  12. Cook both pots until the thickness you like – about 10-15 minutes should give you a thick creamy dal
  13. To serve sprinkle with Garam Masala and fresh coriander leaf if you fancy
  14. Great served with rice or chapattis

Watch me make it:

 

CHICKPEA & POTATO MASALA CURRY

This simple curry is always a firm favourite in our house.  The combination of the chickpeas, potatoes and simple spices never fails to please.  This hearty dish is easy to prepare, can be made in bulk and freezes well.  Enjoy!

Prep time: 10 minutes
Cooking time: approximately 1 hr
(Serves 4)

Ingredients

2 400g tins chickpeas
1 400g tin tomatoes
2 medium potatoes
500ml water
1 onion
4 cloves garlic
1 inch fresh ginger root (peeled)
1-2 hot green chillis (seeds removed)
3tsp cumin powder
3 tsp coriander powder
½ tsp turmeric
6 cardamom pods
1 inch cinnamon stick
Salt to taste

To serve:
garam masala
Handful of coriander leaves

Method

  1. Cut potatoes into 1.5 inch cubes or pieces
  2. In a blender or food processor combine peeled onion, garlic, ginger and deseeded chillis into a blender, add enough water to make a smooth, thick paste
  3. In a large pot or wok fry the onion, garlic, ginger, chilli paste until cooked (about 5 minutes)
  4. Add turmeric, cumin & coriander powders, cinnamon stick & cardamom pods and fry off for 2 minutes
  5. Add tomatoes and salt and cook mixture on a medium heat until a thick paste and all most of the water has evaporated (about 10 – 15 minutes)
  6. Add chickpeas, potatoes and water, bring to the boil, reduce to a medium heat and cover saucepan (20 minutes depending on type of potato used)
  7. Once the potatoes are tender, uncover and cook until curry is thick
  8. Serve with a sprinkling of garam masala and chopped coriander leaf

 

Watch me make it: