Mixed Vegetable Makhanawala (v)

I am slowly working my way through Rick Stein’s India, a very fine book on curries and Indian food. This recipe caught my eye as I was meal planning over the weekend, and Abel and Cole obliged by providing most of the ingredients for it in their weekly box this week. The curry is delicious, rich and creamy but not heavy. Spiced and fragrant with a little kick of heat but not searingly hot. It might look complicated but it’s not, it was very easy to make and was definitely worth the effort.

For 4-6 portions you need
800g mixed vegetables – I used potatoes, carrots, cauliflower and french beans
50g butter or oil
1 medium onion, sliced
5 large garlic cloves, finely minced
5cm stick of ginger, finely grated
400g fresh tomatoes pulverised to make passata (don’t use tinned or a jar, you want the lightness of fresh tomatoes)
1 tsp chilli powder
1/2 tsp each of ground cumin, ground coriander, ground cinnamon, garam masala and tumeric
1 tsp desiccated coconut
1.5 tsp salt
25g cashew nuts
1/2 tsp sugar
75ml yogurt/soya yogurt
4 tbsp double cream/soya cream (or coconut cream)
Handful of fresh coriander leaves to finish

Begin by boiling the carrots and potatoes until just cooked. Drain and leave to one side.

Melt the butter in a large heavy based pan and add the onion. Cook over a medium heat for about 10 minutes until the onions are soft and golden. Add the garlic and ginger and cook for a further 5 mins. Add the tomatoes, bring to the boil and simmer for 5 mins. Add the spices, salt, coconut and 100ml of water and cook for a further 10 mins.

In a mini food processor blitz the cashew nuts with a little water until smooth. Add this to the pan along with all the vegetables apart from the potatoes. Add another 100ml of water and simmer for 10 minutes until the veggies are cooked. Add the yogurt, cream and potatoes and heat through for 2-3 mins. Serve garnished with the coriander. It’s truly delicious.

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Creamy Curry Sauce (v)

When we were in Toronto we went to an amazing veggie eatery called Fresh. We had a sauce similar to this there with sweet potato fries. It’s sort of like chip shop curry sauce but soooooooooo much nicer. It makes a large batch but keeps for a week or so in the fridge (or you can freeze it) so halve it if you don’t want to be drowning in curry sauce…

For 8-10 portions you need:
1 can coconut milk
3 cups vegetable stock
1 large onion, diced
3 cloves garlic, crushed
1 chilli, chopped
1/2 cup tomatoes, chopped
3 tsp each turmeric, garam masala, coriander, cumin
2 tbsp plain flour
1/2 – 1tsp chilli flakes depending on how hot you like it
1 tbsp vegetable oil

Fry the onion, chilli and garlic in the oil for about 10 mins till softened. Add the flour and dry spices and cook out for a further 3-4 mins. Slowly add the stock, stirring to avoid lumps. Add the coconut milk and tomatoes. Bring to the boil and then simmer for 30 mins. Serve with rice and lentils or whatever you fancy really. Including chip shop chips…

Authentic Thai Green Curry with Butternut Squash and Green Beans (v)

Authentic as in made by my mum who was taught by my sister who lives in Thailand. Yum.

For 4-6 portions you need:
4 tbsp Thai green curry paste (Keow Wan is the recommended brand…)
2 tins coconut milk
1/2 pack baby sweetcorn, cut in half
1 cup green beans
1 butternut squash, cut into cubes
Fresh chopped coriander to serve

Heat the curry paste in a pan and add the butternut squash. Cook out for a few mins then add the coconut milk and bring to the boil. Cook for 10 mins till starting to get tender then add the corn and beans. Heat through for 2-3 mins till everything is cooked to perfection then serve with jasmine rice.

Coconut Broth with Citrus and Noodles (v)

Yes, another variation on the theme but this was delicate and spicy and sour and hot and basically delicious which is why it deserves being blogged. The addition of frozen kaffir lime leaves and lemon grass helped to lift the flavours more than freeze dried.

For 2-3 portions you need:
1 bundle ramen noodles
1 can coconut milk
1 small can cocomut cream
1 litre vegetable stock
4 cloves garlic, sliced
3 inch piece of ginger, grated
2 red chillies, sliced
small bunch corriander, roughly chopped
2 tbsp mirin
2 tbsp soya sauce
1 onion, sliced
1 large carrot, sliced
1/2 cup peas
2 pak choi, shredded
1 tbsp frozen kaffir lime leaves
4 pieces frozem lemon grass
juice of 2 limes
6 spring onions, chopped

Place everything apart from the spring onions in a large pan and gently heat. Cook for 1-2 mins and then serve topped with the spring onions.

Sort of Tom Yum Soup with Coconut (v)

This was supposed to be just Tom Yum Soup, in honour of the delicious bowl my sister made for me over Xmas. But the Tom Yum paste I brought was mouldy 😦 (yes I know serves me right for cheating). So I had to rummage through the cupboards and find an alternative instead, hence the name. It worked, thankfully!

For 3-4 people you need:
6 tbsp thai red curry paste (check it’s one suitable for veggies with no hidden fish sauce or shrimp paste…)
2 tbsp oil
1 litre boiling water
2/3 can coconut milk (or more if you want it milder)
1/2 pack baby sweetcorn cut in half
1/2 pack green beans, topped and tailed and cut in half
1/2 pack muchrooms, cut into quarter (or left whole if button ones)
4 spring onions, finely sliced
2 carrots, peeled and sliced
4-5 kaffir lime leaves
1 stick lemongrass, cut into quarters
1 pack marinated tofu chunks
1 red chilli, sliced
handful fresh corriander, roughly chopped
juice of 2 limes
2 tbsp soya sauce
2 tsp brown sugar

Heat the oil and fry out the paste for 2-3 mins. Add everything else apart from the chilli, corriander, lime juice and soya sauce. Cook for 2-3 mins till hot. Add the lime juice and soya sauce and serve garnished with the corriander and chillies.

Butternut Squash and Tofu Laksa (v)

I made this last night. Oh my! It was splendiferous even if I do say so myself..! It’s based on the recipe in Celia Brooks Brown’s New Vegetarian.

For 3 portions you need:
1 pack tofu, drained and cut half widthways, then in half lengthways and then into 10 triangles
2 bundles ramen noodles
1/2 butternut squash cut into 1.5cm dice
2 cups boiling water
pinch salt
1/4 cup light soya sauce
1 can thai coconut milk
1/2 jar thai red curry paste (about 2 tbsp)
1 red chilli
2 onions
4 cloves garlic
2 tbsp ginger
2 tsp brown sugar
1 lime
1 cup beansprouts
2 inch piece cucumber cut into fingers
handful corriander, roughly chopped
1/4 cup peanuts
oil for deep frying
1 tsp tumeric

Begin by frying the tofu till golden all over. Drain on kitchen paper.

Meanwhile boil the squash in the salted water for about 10 mins till tender. Drain but reserve the water.

Blend the onion, tumeric, ginger, garlic, chilli and thai paste together till smooth. Heat 2 tbsp oil in a large pan and fry out the spice paste. Add the coconut milk, reserved water and noodles and cook for about 5 mins till the noodles are cooked. Add the squash to heat through.

Divide the tofu, cucumber and beansprouts between the bowls and ladle in the noodles, squash and broth. Top with the corriander and peanuts and add a squeeze of lime juice.