Curries, Quick Suppers For Two, Vegan, Vegan Quick Suppers

Super Quick Mushroom Curry

I love a quick curry don’t you?  All you need for a winters’ night.  Mushrooms are ideal because they don’t take long to cook, but you can always use other vegetables : just take note of how long they need to cook properly before adding to the sauce …and vary cooking times accordingly. Think this would also be good with firm sautéed tofu? No?

I think this combination is very tasty though ….

Using classic ingredients and one of the classic cooking methods too…. (to make a simple onion paste – you will need a blender)

mushroom curry4

SUPER QUICK MUSHROOM CURRY (serves 2)

Ingredients:

  • 1 large onion (I used red onion) about 200gms. – roughly chopped
  • 3cm. chunk of fresh ginger – peeled and chopped
  • 4-5 large garlic cloves – peeled and roughly chopped
  • 5-7 tbs. water
  • 450 gms. mushrooms (I used large chestnut mushrooms)  – medium sliced (see pics.)
  • 250 gms. tomatoes ( I used 2 large beef tomatoes – peeled and finely chopped (removing white pith)
  • 2 good tsps. coriander seeds – freshly ground
  • 1 good tsp. cumin seeds – freshly ground
  • 1 tsp. garam masala powder
  • 1/2 tsp. turmeric powder
  • 20 black pepper corns
  • 0.5 – 1 tsp. chilli powder (depends on your taste) – this curry is nice with some chilli heat but not a crazy amount!
  • 1 tsp. salt (I use Himalayan)
  • approx. 5 tbs. oil (I just use olive oil)
  • 5 tbs. plant-based yogurt (I used coconut yogurt)
  • 150 ml. water
  • Handful of fresh coriander

Method:

  • Put all the spices, along with the salt and peppercorns in a grinder or pestle and mortar and grind until fine.
  • Peel the tomatoes. To do this, incise a small cross at the top and the base of each tomato.  Place the tomatoes in a heat-resistant bowl, and then cover with boiling water.  Leave for 10 mins.  The skin will then slide off the tomato – (avoid burnt fingers!)  Discard tomato skin, and then finely chop tomatoes, removing central white pith.  Set the chopped tomatoes aside.
  • Place the chopped onion, ginger, garlic and water in a blender and whizz until smooth.
  • In a wide pan, add the oil, and place on a hot heat.  When the oil is hot, add the sliced mushrooms and saute for 5-8 mins. until softly golden.
  • Remove the mushrooms to a plate, reduce the heat under the wide pan to medium, and then add the blended onion paste to the pan.
  • When the onion paste is hot (no more than 2-3 mins simmer) add the ground spices.  Simmer for 30 secs. Stir to avoid burning.
  • Add the yogurt, the chopped tomatoes and 150ml. water.
  • Bring to a gentle simmer. Add the sautéed mushrooms.
  • Stir gently to combine.  Taste and adjust flavours accordingly.
  • Simmer for about 5 mins.

Serve immediately – scattered with chopped fresh coriander  – and accompanied by rice or flat breads!

 

Enjoy!

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Peace

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Curries, Gluten-Free, Quick Suppers For Two, Vegan, Vegan Main Dishes

Spiced Cauliflower Steaks + a Quick Green Bean Curry.

I know I’m not the first to slice up a cauliflower and roast it, but, I just want to say how fantastically delicious it is!  And I never knew.

Until now.

In the UK, Cauliflower has slowly fallen out of favour in the last few years, but I think that vegans are doing amazing things with this humble vegetable.

My childhood memories revolve around Cauliflower Cheese, (cauliflower baked in a cheese sauce) and I always just prayed I would get lots of sauce and not much of the flavourless, watery cauliflower, which, sadly, was rarely the case.  Now I think Cauliflower Cheese vegan style is definitely worth a go, but right now I’m in love with the way cauliflower soaks up a lovely spicy marinade such as the one I’ve described below, and brings amazing texture to a dish.  It’s just another one of those combinations that seems to transcend the sum of its parts!

I served it with basmati and a quick green bean coconut curry , mango chutney and coconut yogurt.

And. It. Was. Just. So. Good.

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SPICED CAULIFLOWER STEAKS

+ a Quick Green Bean Coconut Curry

For 2

Ingredients:   Continue reading “Spiced Cauliflower Steaks + a Quick Green Bean Curry.”

Curries, Vegan, Vegan Main Dishes

Tofu and Mushroom Molee

Molee is a light, fresh curry sauce, from the Keralan region of India,  consisting of a delicately flavoured coconut sauce.

It’s quick and simple, shouldn’t be cooked for too long, and is open to all sorts of variations.  I’ve used tofu and mushroom here, but I think it would be fantastic with all sorts of vegetables, such as finely sliced carrots, peas, baby broad beans or a traditional Indian vegetable such as okra.

Hope you enjoy 🙂

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TOFU AND MUSHROOM MOLEE

Serves 3-4

Ingredients: Continue reading “Tofu and Mushroom Molee”

Curries, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Winter Squash and Spiced Lentil Dal served with rice, chapati and yogurt. Vegan.

It’s January.  Time to break open a winter squash.  Home-grown squash will store in a cool dry environment for up to 6 months.  So they’re there just when you need them.  There’s also a fantastic variety of winter squash in the shops  these days…..

Homegrown winter squash: crown prince and hubbard…

A spicy winter squash and dal recipe that melts in the mouth, and revives the spirits.

Winter Squash and Lentil Dal.

A South Asian Dish.

winter squash and red lentil dal + steamed basmati

And here’s how to cook really nice rice: every time…

(click image for link)

 

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WINTER SQUASH AND RED LENTIL DAL

Serves 4   Continue reading “Winter Squash and Spiced Lentil Dal served with rice, chapati and yogurt. Vegan.”