Anyone got any good veggie curry recipes?!
Anyone got any good veggie curry recipes?
They can incorporate Quorn/soya meat....not too keen on tofu tho!
Answers:
Try the following
Vegetarian curry
4-6 portions cooked rice
dairy or soya natural yoghurt, to serve
For the curry sauce:
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-3 tbsp curry powder
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/? pint vegetable stock (make with a stock cube or bouillon powder)
100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
Method
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening.
3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for 5 minutes more.
4. Season to taste.
5. Add a swirl of dairy or soya natural yoghurt and serve with cooked rice.
or Charred aubergine and coconut curry
1 medium aubergine, about 250g/8?oz
2 tbsp vegetable oil or ghee
1 red onion, chopped
1 red pepper, chopped
250g/8?oz sweet potatoes or yams, peeled and cut into cubes
1 medium courgette, about 200g/7?oz
400g/14?oz canned chickpeas, rinsed and drained
400g/14?oz canned chopped tomatoes
250ml/8?fl oz unsweetened coconut milk
sea salt, to taste
For the spice paste
1 tbsp cumin seeds
1 tbsp coriander seeds
? tsp cardamom seeds, about 10 pods
? tsp fenugreek seeds
5cm/2in fresh ginger, peeled and grated
4 garlic cloves
1 tsp turmeric
1-2 chillies, de-seeded, or 1 tsp dried chilli flakes
1 tomato, cut into quarters
2 tsp sea salt
1 tsp sugar
To serve
steamed basmati rice
sprigs of coriander
mango chutney
Greek-style yoghurt
Method
1. To make the spice paste, dry-toast the spice seeds in a frying pan, shaking until they pop and turn lightly golden. Transfer to a blender or spice grinder, add the remaining ingredients and six tablespoons of water, and grind to a smooth paste. Set aside.
2. Roast the aubergine directly over a high gas flame until charred and softened, about 15 minutes. Alternatively, roast in a preheated oven at 220C/425F/Gas 7 for about 40 minutes. Let cool, then peel and discard the skin. Don't worry if a few charred bits remain - this will add extra flavour.
3. Heat the oil or ghee in a large, heavy-based saucepan, add the onion and cook until softened. Add the spice paste and stir for two minutes to release the aromas, then add the pepper, sweet potatoes or yams, courgette and chickpeas. Cover and cook, stirring occasionally, for 10 minutes. Add the tomatoes and 250ml (8?fl oz), then bring to the boil and simmer, uncovered, for about 20 minutes.
4. Put the peeled aubergine in a blender, add the coconut milk and pulse to a coarse purée. Add to the pan and bring back to a simmer. Add salt, if necessary. Cook for 10 minutes, then remove from the heat, cover and let stand for at least 30 minutes or preferably overnight.
5. Reheat, then serve with rice, coriander sprigs, yoghurt and mango chutney.
or Peas and Potato Curry
1/2 lb. peas
1/2 lb potatoes cut into cubes
1 large onion chopped
1 tsp chopped ginger
1/2 tsp tumeric powder
4oz tomatoes
1/2 tsp red chilli powder
1/2 tsp cumin seeds
4 oz butter or ghee
l lg cardomon
1 cinnamon stick
1 tsp coriander powder
2 cups water
salt to taste
Method
1. Fry onion until golden brown in the fat.
2. Add ginger and fry for a further two minutes
3. Add all other dry ingredients and fry for 1 minute
4. Add tomatoes and fry for 3-4 minutes
5. Add peas and potatoes and stir well for 1 minute
6. Add water and let simmer for 15 minutes until peas and potatoes are tender.
me dont
roast onions and cauliflower with curry powder and yogurt