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Posts Tagged ‘Curry’

Curried Red Lentil Soup…

This is one of my favourite staples, and I’ve fed it to many a non-veggie who have all enjoyed it. Don’t be put off by the long list of ingredients, it’s mainly spices – and if you’re a compulsive grocery shopper like me, you’ll probably have them all in your rack! If not, just stick with whatever you have (most important are the Curry Spice, Cinnamon, Cumin & Tumeric) but no matter how tempting, don’t leave out the Tamari & Maple Syrup at the end – this soup isn’t the same without them…

Adapted from recipe in You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

Ingredients: (4 servings)

Oil

1 medium Red Onion, diced

1 clove of Garlic, minced

2-3 stalks Celery, medium dice

1 medium Carrot, medium dice

1/2 Sweet Potato, small dice (1/4 Butternut works well too…)

1 tsp. Mustard Seeds

1/2 Tblsp. Curry Powder

1/4 tsp. Cinnamon, ground

1/2 tsp. ground Cumin

1 tsp. ground Ginger

1/4 tsp. ground Coriander

1/2 Tblsp. fresh Ginger, minced

1 small, Red Chile, minced (take half seeds out)

1/4 tsp. Tumeric

1 cup dry, Red Lentils

5 cups Water

handful Swiss Chard/Spinach, chopped

2 Tblsp. Maple Syrup

3-4 Tblsp. Tamari/Soy Sauce

Salt

Pepper

Fresh Parlsely, minced

Fresh Coriander, minced

 

Method:

– In a medium sized pot, over medium heat, sauté Onions, Garlic, Celery, Carrots, and Sweet Potato in Oil of choice for 3 minutes. Add the spices & sauté with the vegetables.

– Add the Lentils and stir to mix, then add Water and cook uncovered, for about 30 mins over medium heat. Stir frequently to prevent sticking, and cook until Lentils are soft. Add Swiss Chard and cook a few more minutes, until wilted.

– Season the soup with Maple Syrup, Tamari, Salt & Pepper, and sprinkle with fresh Parsley & Coriander to serve.

*Can also be pureed smooth if you prefer…You may want to double this recipe if making for 4 people, as you will definately be wanting seconds!

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If you’re looking for a crowd-pleaser – this is it. My boyfriend & I made a giant batch of this Curry for my sister’s 21st, and served it to 15+ meat eaters who happily chowed it down! I also fed this to my Hungarian, Salami-loving friend the other night, and she commented on how good it was…so there we go, it’s Carnivore approved! I’m actually not a big fan of Nigella, but i happened to come across her making this one day on her TV show and realised it would be a cinch to veganize (just leave out the fish). It was also really simple to memorize, as the ingredients are pretty basic and come together quickly. We had this curry with cooked Barley because i love its chewy texture, but it would be equally great with Brown Rice. I think it’s quite obvious that I’m missing Thailand already…

Ingredients:

1/2 Red Onion, sliced

1-2 cloves Garlic (mine was massive so i just used one!)

1 Tblsp. minced Ginger

2 Carrots, cut into chunks

1 Yam, peeled & cut into same sized chunks as Carrot (Butternut works well too…)

1 Eggplant, peeled & cut into chunks (peeling it makes it nice & soft)

1/2 each of Yellow & Red Bellpepper, cut into chunks

handful of Mange Tout

1-2 Tblsp. Red Curry Paste (make sure it doesn’t contain Shrimp paste)

1 tin Coconut Milk

400ml Vegetable Stock

1 tin chopped Tomatoes (i used Fire-roasted)

1 block of frozen Tofu, defrosted and cut into triangles**

1/2 stalk Lemon Grass, cut open

2 Tblsp. Coriander, minced

2 Tblsp. Spring Onion, chopped

 

Method:

– Heat Canola Oil and fry Onions, Garlic and Ginger until beginning to brown.

– Carrots, Yam, Eggplant & Peppers and fry for a few minutes.

– Stir in Chilli Paste and Cream off the top of Coconut Milk. Then add the rest of the Milk along with Stock and Tomatoes.

– Add Tofu and Lemon Grass and stir to combine. Simmer 35 -45 mins. – until Carrots are cooked through. In the last few minutes of cooking, add Mange Tout and Spring Onion.

– Remove Lemon Grass stalk. Sprinkle with Coriander and serve on a bed of cooked Barley.

* About 6 servings

** The trick to great, spongy Tofu: drain & press as usual, then wrap in Clingwrap and freeze until needed (atleast a day ahead, but can be kept in freezer for a good couple of weeks). On the day you will be using it, let Tofu defrost completely and then squeeze out any excess liquid. Now it is ready to be added to your dish, and will soak up any sauce that surrounds it – and will also have a wonderful, chewy texture!

 

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