- taken on iPhone
It has been far too long since my last blog entry. I have been cooking – honest – just terribly lax in writing up the proceedings, though as so many people are reading these pages(and thanks to every one of you, it’s most humbling) I had to share tonight’s triumph of Sri Lankan-style Coconut curry. This was really simple to prepare & was a taste bud tickler.
The scrappy image above, snapped on my mobile phone, certainly doesn’t do it justice.
Serves 2 -4
- To make the Spice Mix
- 2 teaspoons of dried bay leaves
- ½ teaspoon of chilli flakes
- 1 teaspoon of cayenne
- 1 teaspoon of dried coriander
- ½ teaspoon of ground fenugreek
- 1 teaspoon of powdered cardamom
- 1 teaspoon of cinnamon
- 1 & ½ teaspoons of cumin
- Combine all ingredients (if possible pulse in a food processor until evenly mixed & ground)
- Set aside until ready to use, as per the method below.
- For the Curry
- 1 tablespoon of vegetable or sunflower oil
- 1 large onion, diced
- 3 cloves of garlic, crushed
- 3 cm piece of fresh ginger, finely grated (or processed in a blender)
- 400 grams (or 1 tin) of thick coconut milk (low fat if possible)
- 400 grams tin of chopped tomatoes, chopped into a puree (can also use passata)
- 2 medium potatoes, peeled and chopped
- 1/2 head of broccoli, divided into small to medium florets
- 1 teaspoon of arrow root (optional)
- 3 large bell peppers (colour is up to you), sliced
- 1 vegetable stock cube
- Juice of half a lemon, or one full small lemon
- Heat Oil in a large pan, when heated add the onion and saute until translucent (around 5 minutes). Add garlic and ginger, combine well and saute for a further two minutes.
- Add the pre-prepared spice mix and cook for another minute. Ensure to mix the spices continuously to ensure they don’t stick to the pan.
- Add the pureed tomatoes and mix until spices are evenly distributed, then add the coconut milk. Mix throughly.
- Stir in potatoes and allow to cook for 3-5 mins before adding Broccoli.
- Add Veg stock & simmer on a medium to low heat for around 15 minutes, stirring every five minutes or so.
- Add Chopped Peppers and cook for a further 15 minutes, stirring occasionally – also add arrowroot at this stage, if using.
- Once the potatoes & broccoli are cooked through, remove from the heat & stir in the lemon juice.
- Serve hot.
I served this curry with whole grain rice but Basmati would be a more appropriate accompaniment.
It has taken me a while to write this one up, so my knowledge of the trial & error methods employed are a little sketchy, however it was rather lovely, so here are the basics:
- 1 can of diced tomatoes
- 3 cloves garlic, peeled & minced
- 1 tablespoon fresh ginger (peeled & chopped)
- 2 small red chillies (seeded & finely chopped)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon turmeric
- freshly ground black pepper
- 4 tablespoons olive oil
- splash vinegar
- 400g extra firm Tofu (drained & diced)
- 1 courgette, diced
- 1/2 head cauliflower, cut into florets
- 1 medium carrot, halved & sliced
- 1 cup frozen green peas
- Parsley to garnish (optional)
Vegan Tofu Vindaloo
- Combine garlic, chillies, 1 tablespoon of Olive Oil + all herbs and spices (except pepper) in a food processor, until smooth, set aside.
- Heat 2 tablespoons of Olive Oil in a frying pan or skillet over a medium heat, add diced Tofu and cook (turning regularly) until golden brown on all sides (takes 7 – 8 mins), transfer to a bowl (lined with kitchen paper, if available) and set aside.
- Heat the remaining oil in a medium to large pan over a medium heat, add onion & carrot and cook for 2 – 3 minutes then add courgette & cauliflower, cover the pan and cook for a further 4 – 5 minutes.
- Uncover and add spice paste mix with the vegetables and stir for 1 minute, then stir in tomatoes and peas and bring to the boil, reduce the heat to low and simmer until vegetables are tender (10 – 12 minutes).
- Add tofu and cook for a further 10 minutes (if curry is too thick add a dash of water and mix through)
- Serve with optional garnish of fresh Parsley or Coriander leaves & an olive.
For a less spicy version remove the chillies and instead add 1/2 teaspoon of Cayenne & 1/4 teaspoon of dry mustard to the spice paste mix.
Chickpea and Potato curried stew w/Mrs Unis' Chapati
2 posts in one day, I must have time on my hands. This evening’s dinner was another with a middle-eastern flavour and was thrown together from what we had hanging around the cupboards. I was listening to some bastard pop mash ups courtesy of Go Home Productions‘ Mark Viddler while I cooked, if you’re interested.
This is a hearty stew and is equally good reheated, keep a close eye while cooking and keep the heat low as the stew can burn to the bottom of the pot, I had a close call with this one. Otherwise this is an easy dish to prepare & one you can have with either a light bread or rice + a big glass of water to catch the burn from the hot pepper.
Chick Pea & Potato Curried Stew
Serves 2 – 4
- 2 1/2 cups Vegetable Stock
- 2 tablespoons cooking oil
- 2 tins cooked chickpeas
- 1 can chopped tomatoes,
- 1 large green bell pepper
- 1/2 minced jalapeño pepper,
- 5 medium sized potatoes diced (peeled or unpeeled)
- 1 medium chopped white onion
- 1 tablespoon butter
- 2 tsp ground ginger
- 1 teaspoon cumin
- 1 teaspoon mixed herbs
- Cook onion in oil in a large saucepan until translucent
- Combine all other ingredients and add to the pot, pouring Vegetable Stock on last & keeping back 1/4 of the mixed herbs
- Cook over a medium heat stirring to mix
- Take 1/5 of the broth of the stew as it cooks, leave it to cool & give a few pulses in a blender to thicken then and add back to the pot (if you are very careful you could use a hand blender in the pot as the stew cooks, but I’m far too clumsy for such activities)
- Simmer on a med to low heat for 35 minutes or until potato is cooked through (keep a regular check to ensure the mixture doesn’t burn to the pan.
- Serve, sprinkling remaining herbs as garnish, eat with rice or bread (we had shop bought Chapatis)
This has a bit of a spice to it, but the Jalapeño can be excluded, if preferred. Keep an eye during cooking as chick peas can burn to the pan.
Mrs Unis Chapatis, Vegan & made in Edinburgh
Stew in the pot