Browsing Tag

easy curry recipe

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

15 Minute Chana Masala

vegan chana masala recipe tilda rice

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)

200ml water

 

Spices & Seasoning

1 tsp cumin

1 tsp garam masala

1/4 tsp turmeric

1/2 tsp sea salt flakes

 

To top

150g fresh or frozen spinach

handful toasted hazelnuts, pumpkin and sunflower seeds

1 x Tilda Wholegrain Basmati & Wild Rice pouch

Method:

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!

vegan chana masala recipe tilda rice
vegan chana masala recipe tilda rice