Last summer we had some builders in our house for about 6 weeks! During that time we became pretty good friends. One of the popular topics of conversation, of course, was food. I would feed them my concoctions and they would tell me about their favourite dishes from the countries of their heritage. One of the chaps was from Ghana and he mentioned that I had to try Jollof Rice. Apparently, it was one of the best things you could eat, spicy, comforting and filling. I love trying new things so it sent me on a mission to come up with an easy vegan version of this traditional West African dish.
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.
This week Ian from Chef Vegan and I created a video showing 3 delicious and easy ways to cook rice to add some delicious flavours. We made Cumin Rice, Lemon Rice and Nasi Kuning (recipe inspired by Daily Cooking Quest).
Simple ingredients and quick and easy – let’s make boiled rice tasty!!
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.