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Recipe

Korma Buttermilk Curry

Posted on April 27, 2020

Korma Kerala Buttermilk Curry

Looking for a creamy vegan korma sauce recipe? This vegan friendly version of a buttermilk korma will hopefully do the trick.

This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry. *For those of you who don’t know Kerala is a state on the Malabar coast in India

This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!

Ingredients Breakdown

Green Chillies- Using green chillies instead of red will help give a beautiful flavour without adding too much heat.

Mustard Seeds- These are such a key ingredient to this dish, giving a depth to the sauce. If you don’t have mustard seeds you can sub for 1 tsp wholegrain mustard but definitely recommend buying the seeds for future curries.

Ginger- Adding four cloves will make sure this recipe has loads of flavour. You can finely chop or mince the garlic.

Serving Suggestions

Basmati Rice – I’ve served this sauce with basmati rice. To give the rice a little flavour season with salt, pepper, chilli flakes. A good tip is to add 2 bay leaves to the pot whilst it boils.

Naan- Serving up fresh fluffy garlic naans

Wild Garlic – When making this recipe wild garlic was in season which was used to garnish the dish. This is completely optional but feel free to garnish with fresh coriander.

Find me on Pinterest or tag me on Instagram.

Kerala Creamy Korma Recipe

This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry. This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!

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Prep Time 10

Cook Time 20

Servings 2 people

Ingredients

1 white onion finely chopped
4 cloves garlic finely chopped
1 thumb sized piece of fresh ginger finely chopped
2 green chillies finely chopped
2 birdseye chillies whole & small
3 bay leaves
1 400 g tin coconut milk
100 g plant based milk
squeeze half lemon
150 g of basmati rice

Spices:

1/2 tsp turmeric
1 tsp mustard seeds substitute for 1 tsp wholegrain mustard
1/2 tsp chilli flakes optional
1/2 tsp sea salt

Instructions

Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes
Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices
Mix the plant based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes
Meanwhile in a pot add 150g basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)
Taste test the curry adding a little more salt & pepper if needed then serve up, I garnished mine with some wild garlic, but this could be replaced with fresh coriander!

Store Cupboard Chocolate Tart

Posted on April 15, 2020

Method

Roast the nuts at 180ºC (350ºF) for 10 minutes

Once golden add food processor with the cacao nibs, desiccated coconut and dates and blend until sticky

Press down into the base of a tart tin and set aside

Pour in the 3 tbsp peanut butter to create the middle layer (feel free to add more peanut butter)

Heat the single cream in a ban marie then add the chocolate and slowly melt together adding a pinch of salt, then pour over the peanut butter layer and leave to set

Once set, grate the square of chocolate on the top to finish!

Keep chilled, and remove from the fridge a few minute before eating to allow to go to warm a little (it tastes better!)

Dinner Recipe

Chilli, Peanut & Tofu Ramen

Posted on April 3, 2020

Ingredients:

For the stock

1 red onion, finely chopped

3 large cloves of garlic, finely chopped

3/4 red chilli, thinly sliced (save the other quarter to garnish with)

thumb sized piece of fresh ginger (half grated and half finely chopped)

juice squeezed from 1/2 lime

1 tsp tamari (or soy sauce)

1 tsp brown miso paste

700ml stock (feel free to add 1l of stock to make a bigger batch)

1 tsp brown sugar

1 tbsp peanut oil

200g udon noodles (if you're gluten free, soba noodles work really well too)

To Garnish:

1 tsp sesame seeds per bowl

1/4 chilli thinly sliced

For the tofu

2 tbsp peanut butter

juice squeezed from 1/2 lime

1 block firm tofu 280g, cut into 3cm

1 tsp tamari / soy sauce

Top with:

1 tsp sesame seeds

few slices of fresh chilli

fresh coriander (optional)

handful toasted peanuts

Method:

Drain the firm tofu then slice into 3cm cubes, add all of the marinade ingredients into a bowl, whisk then coat the sliced tofu and leave to marinade for around 15-30 minutes (overnight is even better)

Finely chop the red onion, the chopped half of the ginger and chilli then add to a pan with the peanut oil, fry for 5-6 minutes

Finely chop the garlic cloves then add to the pan to fry for a further 1-2 minutes

Add the vegetable stock, brown sugar, miso, tamari, squeeze of lime and grated ginger and bring to a simmer for around 10 minutes

Place a frying pan on a medium heat with a drizzle of peanut oil then add the marinated tofu and fry for around 4 minutes on each side until crispy then keep on a low heat until the ramen is ready

*If you want a silky smooth ramen, simply pour the liquid through a sieve to remove any chopped onion or chunks of ginger

Place the udon noodles in the miso soup and heat for around 5 minutes, then taste test adding a little more seasoning if needed

Serve up and garnish with a squeeze of lime, 1/2 tsp sesame seeds per bowl and thinly sliced red chilli along with the fried tofu. Top with a few toasted peanuts and enjoy!

Dinner Lunch & Light Bites Recipe

10 Minute Garlic Mushroom Pasta

Posted on April 1, 2020

Method

1.Bring the pasta to boil in a pot of water with a generous pinch of salt ( boil for 10 minutes)

2. In a separate pan chop the mushrooms then add to a deep frying pay with a generous glug of olive oil, fry for around 4-5 minutes

3. Finely chop the garlic then add to the pan with the garlic and fry for a further 1-2 minutes until cooked

4. Add the single oat cream and stir in the black pepper, salt and chilli flakes

5. Drain the water from the pasta (leaving a little to stir in with the sauce) then pour the cooked pasta, spinach and water in with the garlic sauce

Taste test adding a little more seasoning if needed & enjoy!

*note, I love adding a little dash of smoked paprika too*

Recipe Sides & Savoury Snacks

Crispy Cauliflower Leaves

Posted on March 26, 2020

Bread & Dough dessert Recipe

Cinnamon Buns

Posted on March 25, 2020

Ingredients:

1 cup oat milk | 250ml

2 ½ cups plain flour | 440g

1/2 cup caster sugar | 100g

1 heaped tsp fast yeast (7-8g)

¼ tsp salt

½ cup room temperature dairy free margarine (not melted) |100g

Cinnamon sugar filling:

100g dark brown soft sugar (around 4 tbsp)

55g caster sugar (around 4 tbsp)

100g soft butter (around 4 heaped tbsp)

1 tsp cinnamon

For the cinnamon icing:

100g powdered sugar | 1 cup

2 tbsp oat milk

1 tsp cinnamon

1 tbsp soft butter

1 tsp vanilla extract (optional)

Method:

Bring the oat milk up to room temperature then pour in the sugar and yeast, leave for 5 minutes to react (it should create bubbles)

In a large mixing bowl add the flour, salt then slowly pour in the oat milk and fold together loosely

Lightly whisk the butter to make sure it's at room temperature (should be soft but not runny) then add to the bowl with the dough

Flour a surface then knead the dough for around 10 minutes (the texture should be slightly sticky but not sticking to your hands, so if needed add a dash more flour at a time)

Pop a drizzle of olive oil into the bottom of a large bowl then add the dough, pop a tea towel over the op and leave in a warm spot of your home for around 1-1.5 hours to double in size (if it's particularly cold, it may need up to 2.5 hours to rise)

Whilst the dough is rising, bring the cinnamon butter filling together by simply bringing the ingredients together in a bowl with a silicone spoon or spatula until it creates a sugary butter texture

*preheat the oven to 180ºC*

Once the dough has risen place back onto a floured surface and give another quick knead for a few seconds to knock back the dough, then using a rolling pin roll out into a large rectangle shape (approx 40 x 25cm) then spoon on the cinnamon butter filling

Roll the dough into a sausage shape (lengthways) then using a sharp knife, slice through the midde, then repeat until you have 8 even(ish) cinnamon rolls

Place into a baking dish (I've even seen people bake them in muffin tins) and bake for 40 minutes in the middle of your oven

Take out, allow to cool, in the meantime mix all of the cinnamon icing ingredients together in a bowl then drizzle over the top

Enjoy!

Dinner Recipe

Massaman Inspired Curry with Sweet Potato & Lentil

Posted on March 18, 2020

Vegan Massaman Curry with Sweet Potato and Lentil

Massaman Inspired Sweet Potato & Lentil Curry

Inspired by the peanut based massaman curry, I've made a version based on what was in my cupboards. Luckily it turned out absolutely delicious I wanted to share the recipe with you.

4.75 from 4 votes

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Prep Time 15

Cook Time 23

Servings 4 people

Ingredients

For the curry

1 tbsp olive oil
1 white onion finely diced
4 large cloves garlic finely diced
1 red chilli finely chopped
1 thumb sized piece of ginger (½ grated and ½ chopped finely)
2 stalks fresh lemongrass
400 ml veg stock
90 g red lentils ½ cup
1 tsp tamari
1 tbsp peanut butter
400 ml tinned coconut milk

Veg

1 red pepper cut into large slices
1 medium sweet potato
70 g fresh or frozen spinach

Spices & seasoning

½ tsp salt
1 tsp cumin
1 tsp paprika
¼ tsp ground cardamom
¼ tsp cinnamon
½ tsp ground dried coriander
½ tsp turmeric
2 bay leaves

To garnish

1 lime quartered
2 spring onions finely chopped
1 tsp black & white sesame seeds
Drizzle chilli olive oil

Instructions

Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes
Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks
Stir in the spices, lemongrass stalks and bay leaves and heat for a few minutes before adding the lentils and stock
Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened
Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference
Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion
Enjoy!

Notes

if you have pre-soaked your lentils you will only need around 400ml of water + stock cube, however if cooking them from scratch, rinse them and add an extra 200-300ml water to the pot when cooking
Don't forget to take the lemongrass stalks out of the curry before serving

Keyword curry recipes, massaman, peanut bassed curry, peanut recipes, vegan curry

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan

dessert Recipe

Pomegranate & Pecan Chocolate Bark

Posted on March 16, 2020

Dinner Recipe

Creamy Pancetta & Crispy Sage Pasta (Vegan)

Posted on March 16, 2020

Method

Chop the squash into cubes then add to a pot of boiling water along with the pasta, allow to boil for 12-15 minutes

Finely chop the onion and gently fry in the olive oil with the sage leaves for around 5-6 minutes, then add the minced garlic cloves and continue to fry gently for a further 1 minute

Remove the sage leaves then add the vacon lardon pieces and the chargrilled peppers and gently fry for a further 3-4 minutes

Once the pasta is cooked and the squash is soft, drain and add to the pan with the fried peppers and onions then stir in the oatly crème fraiche and peas, add the salt to season

Serve into bowls and add a squeeze of fresh lemon and garnish with the chopped fried sage leaves

Dinner Recipe

15 Minute Chana Masala

Posted on March 16, 2020

15 Minute Recipe

This vegan chana masala is absolutely delicious, really easy and can be on your table in less than 30 minutes from prep to plating up. The recipe is made up of mainly tinned produce, this can be whipped together on a week night with minimal fresh ingredients. Using key ingredients of tomatoes, chickpeas, garlic and garam masala it’s a delicious hearty bowl full.

Ingredients Breakdown

Chickpeas- The main bulk of the recipe is using chickpeas. You can either use tinned or dried, but remember if you’re using dried chickpeas you will need to boil for a few hours to soften and cook.

Tomatoes- Traditionally using fresh tomatoes, this can be easily adapted if you have a few punnets. Use around 650-800g fresh tomatoes and make sure they’ve broken down whilst cooking to avoid any large chunks.

Coconut Milk- This is not a typical ingredient for a traditional chana masala however I’ve added due to my boyfriend preferring a creamier curry base. However this is just as delicious without this ingredient, simply add an extra 300-400ml of water to help reduce the concentration of tomatoes.

Garam Masala- This is a blend of spices that is typically used within a chana masala. It consists of cardamom pods, cumin seeds, coriander seeds, pepper and cinnamon.

Find my recipes on Pinterest or tag me on Instagram

As seen on The Feed Feed

15 Minute Chana Masala

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.

5 from 1 vote

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Prep Time 5

Cook Time 15

Servings 4 People

Ingredients

For the base

2 x 400g tin chickpeas
2 x 400g tinned tomatoes
3 garlic cloves minced
1 medium heat red chilli
1 thumb sized piece of ginger 1/2 grated and 1/2 finely chopped
2 x 400ml coconut milk optional to make it creamy as traditionally it's just tomatoes
200 ml water

Spices & Seasoning

1 tsp cumin
1 tsp garam masala
1/4 tsp turmeric
1/2 tsp sea salt flakes

To top

150 g fresh or frozen spinach
handful toasted hazelnuts pumpkin and sunflower seeds
1 x Tilda Wholegrain Basmati & Wild Rice pouch

Instructions

Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes
Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes
Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined
Add the opened pack of Tilda rice to the microwave and heat for 2 minutes
Taste test the curry, adding more seasoning if needed
Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!

Notes

I used Tilda Wholegrain Basmati to accompany this dish. If you serve with around 90g rice per person this dish will feed 2 people, or 4 as a smaller side dish accompanying another curry.

Keyword 15 minute meal, chana masala, quick curry, vegan curry

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Recipe

Korma Kerala Buttermilk Curry

Ingredients Breakdown

Serving Suggestions

Find me on Pinterest or tag me on Instagram.

Kerala Creamy Korma Recipe

Ingredients

Spices:

Instructions

If you like this recipe why not try my Massaman Style Sweet Potato & Lentil Curry

Ingredients

Method

Ingredients:

Method:

Ingredients:

Method

Ingredients

Method

Ingredients:

Method:

Massaman Inspired Sweet Potato & Lentil Curry

Ingredients

For the curry

Veg

Spices & seasoning

To garnish

Instructions

Notes

Ingredients

Method

Ingredients

Method

15 Minute Recipe

Ingredients Breakdown

Find my recipes on Pinterest or tag me on Instagram

15 Minute Chana Masala

Ingredients

For the base

Spices & Seasoning

To top

Instructions

Notes

If you like this recipe why not try my massaman inspired sweet potato and lentil curry.