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golden curry

Dinner Recipe

Zero Food Waste Golden Curry

zero waste vegan curry

Zero Waste Golden Tofu and Vegetable Curry

This delicious easy vegan curry is packed with Cauldron’s Marinated Tofu and simple veggies to get loads of goodness in your week night dinner. I’ve added zero waste tips for this recipe to make sure you make the most out of each ingredient and know what to do with leftovers.

In partnership with Cauldron Foods


What’s in the recipe?

Tofu- Using Cauldron’s already marinated tofu, this keeps the cooking time to a minimal.

Coconut milk- To keep this curry nice and creamy I’ve opted for a full fat coconut milk.

Broccoli- An under appreciated vegetable as you can use the stalk as well as the florets. For this recipe be sure to cut up the base of the stalk nice and fine and add to the curry.

Curry powder- To keep this as simple as possible I’ve used curry powder however if you have a favourite flavour combination such as garam masala, a mix of turmeric and paprika, then feel free to get creative with this one.

vegan zero waste curry

Zero Waste Tips:

-Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set. Perfect to add to soups, curries and stews for instant flavour

-Use the entire broccoli, stalk and all, just fry off the finely chopped stalk at the beginning with the onion and garlic.

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zero waste vegan curry

Zero Waste Vegan Curry

Speedy to make, vegan friendly, packed with zero waste tips including using up all of your veggies and leftovers to make a soup / stock mix.
Prep Time 10 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

  • 1 pack of Cauldron's Marinated Tofu Carbon Neutral
  • 1 red onion finely chopped
  • 1 red chilli finely chopped
  • 4 cloves garlic minced
  • medium broccoli florets and stalk
  • 1 red pepper
  • 1 heaped tsp curry powder
  • 1/2 tsp turmeric powder
  • 400 ml tinned coconut milk
  • 200 ml water
  • Handful of fresh coriander or parsley save the stalks and leftovers

Instructions
 

  • Finely chop the red onion and chilli, add to a large pan with a drizzle of oil and fry for 4 minutes before adding the minced garlic
  • Add in the roughly chopped pepper, chop the tops off the broccoli florets and finely chop the base and add to the pan
  • Pour in the Cauldron Marinated Tofu pieces, the curry powder and turmeric powder and continue to fry for around 6-8 minutes
  • Pour in the coconut milk and water, pop a lid on top and allow to simmer to 6 minutes
  • Chop the parsley leaves (set aside the leftover leaves and stalks*) and top the curry

Notes

*Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set - perfect to add to soups, curries and stews for instant flavour
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