Browsing Tag

curry

Dinner Recipe

Lemongrass & Coconut Gyoza Noodle Soup

lemongrass coconut gyoza soup vegan

Lemongrass & Coconut Noodle Soup Topped with Gyozas

This is a recipe I’ve shared before, with just a few changes – this time adding vegan gyozas to bring together the most delicious noodle soup. It’s flavoured with lemongrass, ginger and garlic and chilli to make a delicious soup base then topped with fluffy wheat noodles and stuffed gyozas. You can skip our the very first step and just add the gyozas to the soup 5 minutes at the end, however they won’t have a crispy base.

What’s in the recipe?

Gyozas – I use pre-made gyozas in this recipe to save on cooking time. The brands I love are Yutaka and Itsu, hopefully both available in your local supermarkets.

Lemongrass- A key ingredient in this recipe to inject lots of flavour. Half the fresh stalk and don’t forget to take it out at the end before serving. You can use dried lemongrass too, I’d double up the portion to two stalks.

Noodles- I use Amoy Medium noodles for this dish as they’re a little thinner than udon but still fluffy.

Coconut Milk- I used a full fat tinned coconut milk but feel free to use a lighter one if preferred.

Chilli, Ginger and Garlic- These ingredients are key to make this dish have a delicious flavour. If you don’t like heat, taste test the chilli before adding that way you can be sure it won’t be too hot to handle.

 


vegan gyoza noodle soup

Follow my recipes on Instagram and Pinterest

lemongrass coconut gyoza soup vegan

Lemongrass & Coconut Gyoza Noodle Soup

Lemongrass, ginger and coconut noodle soup topped with delicious veggie gyozas. The ultimate comfort food dish
Prep Time 5 mins
Cook Time 20 mins
Servings 2 People

Ingredients
  

For the stock

  • 1 banana shallot quartered
  • 1 stalk lemongrass halved
  • 3 cloves garlic minced
  • thumb size piece of fresh ginger 1/2 grated and 1/2 finely chopped
  • 1 red chilli finely diced
  • 1 400 ml tin coconut milk
  • 1 tbsp tamari
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp brown sugar optional
  • 300 ml veg stock made using stock cube and water
  • 1/2 lime squeezed

Garnish With

  • 300 g wheat noodles or two dried nests of rice noodles
  • 5-6 Tenderstem
  • 6 gyozas I use Yutaka or Itsu vegan gyozas
  • 3 spring onions
  • 1 tbsp sesame seeds
  • 1/2 lime squeezed to garnish each dish at the end
  • handful fresh thai basil sub for normal basil

Instructions
 

  • Prepare the gyozas by frying for 3 minutes in a non-stick pan then add a splash of water, cover with a lid and allow to steam for a further 3-4 minutes to set aside
  • Quarter the shallot then add to a deep pan with coconut oil and the diced ginger and chilli, and halved lemongrass stalk and fry for 4 minutes
  • Add the minced garlic, frying for a further 2 minutes before adding the tamari, veg stock, squeeze of lime and spices
  • Stir in the coconut milk and grated ginger and allow to simmer for a few minutes before adding in the noodles and tenderstem cooking for around 5 minutes until softened, remove the stalks of lemongrass
  • Add the cooked gyozas to heat for the final minute then serve along with a slice of lime, sesame seeds and finely chopped spring onions and chopped Thai basil.

Notes

Don't forget to remove the lemongrass stalk as this won't be a tasty mouthful!
You can use Udon noodles for this dish also.

If you like this recipe why not try my Curried Cauliflower Noodle Soup

curried cauliflower noodle soup

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.


Follow My Recipes on Instagram and Pinterest

masoor chickpea dal

Whole Masoor Chickpea Dal

Creamy, rich and cheap dal recipe to make
4.67 from 3 votes
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


Find me on Pinterest or tag me on Instagram.


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 Inspired 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 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

Dinner Recipe

Peanut Butter Chickpea and Spinach Curry

vegan peanut butter chickpea spinach curry

 

vegan peanut butter chickpea spinach curry

Peanut Butter Curry

Vegan, creamy, peanut butter curry. Can be doubled up to batch cook for the week. One of my favourite recipes to cook each week either with naan or rice.
Prep Time 15 mins
Cook Time 15 mins
Servings 2 People

Ingredients
  

Fresh

  • 1 finely chopped white onion
  • 1 small red chilli
  • 4 cloves minced garlic
  • 2 red peppers
  • 100 g spinach frozen or fresh will work
  • 300-400 ml boiled water + half a stock cube

From the pantry

  • 400 g tin full fat coconut milk
  • 280 g tinned tomatoes or passata
  • 400 g tinned chickpeas
  • 2-3 tbsp peanut butter
  • 180 g 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

Instructions
 

  • 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)

vegan peanut butter chickpea spinach curry

Peanut Butter Curry

Vegan, creamy, peanut butter curry. Can be doubled up to batch cook for the week. One of my favourite recipes to cook each week either with naan or rice.
Prep Time 15 mins
Cook Time 15 mins
Servings 2 People

Ingredients
  

Fresh

  • 1 finely chopped white onion
  • 1 small red chilli
  • 4 cloves minced garlic
  • 2 red peppers
  • 100 g spinach frozen or fresh will work
  • 300-400 ml boiled water + half a stock cube

From the pantry

  • 400 g tin full fat coconut milk
  • 280 g tinned tomatoes or passata
  • 400 g tinned chickpeas
  • 2-3 tbsp peanut butter
  • 180 g 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

Instructions
 

  • 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)