Browsing Tag

curry

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

Kerala Buttermilk Curry

kerala buttermilk vegan curry 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!

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 400g tin coconut milk

100g plant based milk

squeeze half lemon

150g 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

Method

-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!

kerala buttermilk vegan curry recipe
kerala buttermilk vegan curry recipe
Dinner Recipe

Massaman Curry with Sweet Potato & Lentil

Vegan Massaman Curry with Sweet Potato and Lentil

Comfort food at it's best! With this dish, you can either add all of the stock and spiced ingredients to a food processor to make a paste and simply fry then add the stock and coconut milk. This is a much quicker way, however I've written up the slightly longer process but just as delicious!

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan

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

700ml veg stock

90g red lentils | ½ cup

1 tsp tamari

1 tbsp peanut butter

400ml tinned coconut  milk

 

Veg

1 red pepper, cut into large slices

1 medium sweet potato

70g 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

Method

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!

Vegan Massaman Curry with Sweet Potato and Lentil
Vegan Massaman Curry with Sweet Potato and Lentil
Dinner Recipe

Potato & Courgette Curry

potato and courgette vegan curry recipe

Ingredients:

2 courgettes

1 large red onion

3 cloves garlic

1 small red chilli

1 large baking potato

1 pouch of Tilda Wholegrain Pilau Basmati Rice

1 400g tin chopped tomatoes

200g block coconut cream

300ml boiled water

1 tbsp curry powder

1/4 tsp salt

2 curry leaves / bay leaves

½ tsp turmeric (optional)

A drizzle of olive oil

 

Fresh coriander and toasted seeds to garnish

 

Method:

Fill the kettle and boil it in preparation

Finely chop the red onion and add to a large pan with a drizzle of olive oil and fry on a medium heat for 5 minutes

Finely chop the garlic, then add to the pan with the onions for 1 minute

Quickly chop the courgette and potato into bite size chunks (this helps it cook quicker) and add to the pan

Pour in the tinned tomatoes, water, spices and seasoning and bring to a boil for around 6 minutes

Add the coconut cream and stir to create a beautiful golden colour (add a little turmeric if it needs more colour) and leave to simmer (not boil) for a further 5 minutes

While the curry is simmering, unseal the top of the Tilda Wholegrain Pilau Basmati Rice pouch and pop in the microwave for 2 minutes

Taste test the potatoes making sure you can stick a fork through, then when done serve up!

Garnish with fresh coriander and toasted seeds if you fancy, or just enjoy as is - it's delicious

potato and courgette vegan curry recipe
potato and courgette vegan curry recipe
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)

 

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)

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