Browsing Tag

curry

Dinner Recipe

Whole Masoor Chickpea Dal

masoor chickpea dal

Easy, Chickpea and Lentil Dal Recipe

I know I start every recipe explaining that the recipe is delicious, but this time this really is my favourite dal to date. It’s so full of flavour, comforting and packed with veg and lentils for a bit of plant powered protein. It’s perfect to make friends and family or to cook in a big batch for meal prep.

 

Breakdown of Ingredients

Whole Masoor Lentils (Brown lentils) – I’ve used whole lentils however if you have red split lentils they will also work really well. They are packed with fibre and are a really cheap ingredient to use which is perfect if you’re cooking on a budget / student cooking.

Coconut Milk- I’ve added coconut milk to make this thicker, creamier and a little more fragrant in taste.

Ginger, Garlic and Chilli- Using a base of garlic ginger and chilli will add a depth of flavour to the dish, they’re key ingredients so don’t forget these!

Chickpeas- Like lentils, they are a cheap ingredient and perfect for bulking out dishes when cooking in a large batch.

Veg Stock- Using boiled water and a good quality vegetable stock cube will do the trick just fine!


masoor chickpea dal vegan recipe

Cooking Tips

Frying- Fry off the onion, ginger and chilli first for a few minutes  before adding the finely chopped garlic cloves. This helps prevent the garlic from burning as it only takes around 1 minute to fry off.

Vegetable stock- Using a stock cube with boiling water will help add flavour to the dish to if you have one spare, use this instead of just adding water.

Lentils- If you’re cooking the lentils from scratch, add them to a bowl of water for around 30 minutes before (if time permits) to help bring the cooking time down. You can make this in a slow cooker which will work perfectly as they’ll slowly cook and go beautifully soft over the time.

Garnish -I’ve suggested adding fresh lime, seeds, chilli and spring onion however you can add as little or as much as you like, it’s mostly for a bit of crunch on top.


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masoor chickpea dal

Whole Masoor Chickpea Dal

Creamy, rich and cheap dal recipe to make
Prep Time 10 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

  • 1 red onion
  • 1 thumb size fresh ginger grate half and finely chop the other half
  • 1 red chilli
  • 4 cloves garlic
  • 1 red pepper
  • 1 1/2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 400g tin drained chickpeas
  • 200 g whole masoor lentils precooked is best *see cooking notes
  • 1 l vegetable stock
  • 1/2 tsp sea salt
  • 400 ml full fat coconut milk can also use reduced fat
  • 1/2 lime squeezed
  • 6 tenderstem

to garnish

  • 3 spring onions
  • 1 red chilli finely chopped

Instructions
 

  • Finely dice the red onion and fry with a splash of olive oil for around 5 minutes
  • Add the finely chopped ginger and chilli and fry for a minute or so before adding the finely chopped garlic, continue to fry for 1 minute then add the diced pepper
  • After around 5 minutes add the chickpeas, lentils, dried spices and vegetable stock, salt and give a good stir then grate in the remaining 1/2 piece of ginger and simmer for around 15 minutes
  • Add a squeeze of lime followed by the coconut milk, then add in the tenderstem to heat for the final 5 minutes
  • Garnish with spring onions, a few seeds (whatever is at hand) chilli and a segment of lime and enjoy!

Video


If you like this recipe why not try my Massaman inspired Sweet Potato Curry.

Vegan Massaman Curry with Sweet Potato and Lentil

 

masoor chickpea dal

Dinner Recipe

Golden Mushroom Curry

golden mushroom curry easy vegan recipe

Ingredients

1 banana shallot (or red onion)

4 cloves garlic

1 thumb size piece of ginger (1/2 grated and 1/2 chopped)

1 red chilli

1 red pepper

180g mushrooms

100g black rice

300ml plant based milk

2 tbsp coconut cream (optional)

 

Spices:

1 tsp cumin

1/2 tsp turmeric

1 tsp mustard seeds (sub for 1 level tsp whole grain mustard)

2 bay leaves / curry leaves

Sprig fresh coriander to garnish

Method

Add the black rice to a pot of water and a pinch of salt and bring to boil for around 30 minutes until cooked

Dice the onion or shallot, chopped chilli and 1/2 the ginger and fry in a drizzle of olive oil for 5 minutes

Chop the red pepper and mushrooms and add to the pan along with the spices and mustard seeds and fry for a further 5 minutes

Finely chop the garlic then add to the pan and fry for around 1 minute before adding the plant based milk

Stir and allow to heat on a very low simmer for around 15 minutes

Stir in the gated 1/2 of the ginger and stir in the coconut cream (please feel free to add as much creamed coconut as you like to make this curry extra creamy

Taste test adding salt and pepper then serve up when the rice is cooked!

I added a sprig of coriander and chilli flakes to top

golden mushroom curry easy vegan recipe
golden mushroom curry easy vegan recipe
Dinner Recipe

Korma Buttermilk Curry

kerala buttermilk vegan curry recipe

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.

kerala buttermilk vegan curry recipe

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.

kerala buttermilk vegan curry recipe


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kerala buttermilk vegan curry recipe

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!
Prep Time 10 mins
Cook Time 20 mins
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!

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

Vegan Massaman Curry with Sweet Potato and Lentil
Dinner Recipe

Massaman Curry with Sweet Potato & Lentil

Vegan Massaman Curry with Sweet Potato and Lentil
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.
Prep Time 15 mins
Cook Time 23 mins
Servings 4 people

Ingredients
  

For the curry

  • 1 white onion finely diced
  • 4 cloves garlic finely diced
  • 1 tbsp olive oil
  • 1 thumb sized piece of ginger (½ grated and ½ chopped finely)
  • 2 stalks fresh lemongrass
  • 1 red chilli finely chopped
  • 700 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!
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


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Dinner Recipe

Peanut Butter Chickpea and Spinach Curry

vegan peanut butter chickpea spinach curry

Ingredients

Fresh

1 finely chopped white onion

1 small red chilli

4 cloves minced garlic

2 red peppers

100g spinach (frozen or fresh will work)

300-400ml boiled water + half a stock cube

 

From the pantry

400g tin full fat coconut milk

280g tinned tomatoes, or passata

400g tinned chickpeas

2-3 tbsp peanut butter

180g basmati or wholegrain rice

*optional* 50g coconut cream (if you don't have the block, simply buy another tin of coconut milk and only use the cream that collects at the top of the tin)

 Handful whole peanuts to top

 

 

Spices

1 tsp cumin (optional)

1 tsp turmeric

1 tsp paprika

 

Method

Add 1 tbsp oil to a large pan then add the finely chopped onion and chilli and peppers and fry for around 5-6 minutes

Add the minced garlic and fry for around 1 minute before adding the tinned tomatoes, drained chickpeas and water then bring to a simmer 

Add the paprika, cumin and turmeric, a large pinch of salt and allow to continue to simmer on a high heat for around 6-7 minutes

Steam or boil the rice whilst the curry is simmering away, for around 10-15 minutes (follow cooking instructions on package but I usually add a 1:2 ratio of rice: water if using basmati)

Add the boiling water and stock cube to the curry, bring the curry to a low simmer and add in the coconut milk and coconut cream along with the peanut butter and spinach, give a good stir, and allow to heat for a further 4-5 minutes

Add a generous pinch of salt then taste test, adding more seasoning if needed

Drain the rice and serve up along with a big scoop of peanut curry, then top with peanuts and fresh coriander (unless you're like me and have the condition where coriander tastes like perfume)

 

Dinner Recipe

Quick & Easy Korma

lucy and lentils vegan curry

Cooking curries has become one of my go-to week night meals. Since I removed the pressure of having the expectation of marinading, cooking for hours and including more spices than I had in my cupboards, it's been such a fun way of using up all of the veggies in my fridge. 

 

The bare essentials I always have:

Coconut milk

Turmeric

Cumin

Coconut Cream 

Garlic

 

 

RECIPE:

1 tin chickpeas

leftover veg (I used half a yellow, green and red pepper)

1 brown onion

3 cloves garlic

handful of tomatoes

1 tin of coconut milk

1 tbsp cumin

1 packer of Schwartz gluten free curry mix (you can use 2 heaped tbsp curry powder)

METHOD:

Simply heat the cumin in a pan, add a glug of coconut oil and fry the chopped onion

Add the rest of the chopped veg and drained chickpeas, then add the minced garlic

Add 1 tin of coconut milk with the Schwartz / curry powder mix

Simmer for 15 minutes then serve with steam rice

vegan curry recipe easy
easy vegan curry recipe