Tag Archives: curry

Pumpkin Curry

If you are wondering what to do with your pumpkin now Halloween is over, look no further! Dice it up to make a delicious pumpkin curry! This is my first attempt at carving a pumpkin face! He looks more friendly that scary! Looked pretty cool glowing in the dark with a tea light inside on Halloween!

Pumpkin

Pumpkin Curry

Serves 2

Ingredients

1tsp                Coconut Oil

1/2                  Red Onion

1                     Garlic Clove

1cm cube        Fresh Ginger Root

80g                  Mushrooms

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Turmeric

1/4tsp              Sea Salt

1/4tsp              Black Pepper

1                      Carrot

1/2                   Medium Pumpkin

1/4 block          Coconut Cream dissolved in 200ml Hot Water

300ml               Passata

300ml               Filtered Water

65g                  Red Lentils

75g                  Basmati Rice (per portion)

Instructions

Melt the coconut oil in a large saucepan on a medium heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Fry until the onions start to look translucent. Now add in the chopped garlic. Season with the spices and stir to mix.

Very finely chop the carrot and add to the pan. Dice the pumpkin into cubes and add to the pan.

Now melt the coconut cream in hot water and add the resulting coconut milk to the pan. Pour in the passata and add in the extra water. Add the lentils. Now bring to the boil. Simmer for 20-30 minutes.

Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes.

Scoop half the curry sauce onto a plate and serve warm with the rice. Enjoy!

Pumpkin Curry

Serving Size: 2

Pumpkin Curry

Ingredients

  • 1tsp Coconut Oil
  • 1/2 Red Onion
  • 1 Garlic Clove
  • 1cm cube Fresh Ginger Root
  • 80g Mushrooms
  • 1tsp Ground Cumin
  • 1tsp Ground Coriander
  • ½ tsp Ground Turmeric
  • 1/4tsp Sea Salt
  • 1/4tsp Black Pepper
  • 1 Carrot
  • 1/2 Medium Pumpkin
  • 1/4 block Coconut Cream in 200ml Hot Water
  • 300ml Passata
  • 300ml Filtered Water
  • 65g Red Lentils
  • 75g Basmati Rice (per portion)

Instructions

Melt the coconut oil in a large saucepan on a medium heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Fry until the onions start to look translucent. Now add in the chopped garlic. Season with the spices and stir to mix.

Very finely chop the carrot and add to the pan. Dice the pumpkin into cubes and add to the pan.

Now melt the coconut cream in hot water and add the resulting coconut milk to the pan. Pour in the passata and add in the extra water. Add the lentils. Now bring to the boil. Simmer for 20-30 minutes.

Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes.

Scoop half the curry sauce onto a plate and serve warm with the rice. Enjoy!

http://www.katesvegancooking.co.uk/2015/11/01/pumpkin-curry/

10 Warming Autumn Recipes

As the days get colder, it is comforting to have hot, spicy meals to warm us up. Here are 10 warming Autumn recipes to do just that! My favourite meal at the moment is the delicious sweet potato and tomato casserole.

  1. Sweet Potato & Tomato Casserolephpp95HWFAM (2)
  2. Red Lentil DhalphpcllQEIAM
  3. Thai Green CurryphpBOt8LaAM (1)
  4. Golden Root Vegetable Curryphpf3tStsAM
  5. Red Lentil & Kidney Bean CurryphpTil1mTAM
  6. Green Pea & Mung Bean SoupphpfGP311AM
  7. Carrot & Coriander Soupphpt7pw7HAM
  8. KitchariphpbvhVJrAM (1)
  9. Quinoa & Mushroom Risottophp3ePQwBAM
  10. Spicy Sweet Potato Wedgesphp4W3HbiAM

Vegan Thai Green Curry

Hope you are all enjoying the summer holidays! I am enjoying having lots of time to cook new things outside of my usual culinary comfort zone. This delicious vegan Thai green curry made a refreshing change from my usual curry. The fresh fragrances of the basil and coriander give it a delicious aroma.

Vegan Thai Green Curry

Ingredients

Curry Paste
2 garlic cloves
1/2 red onion
1 stalk lemon grass
1tsp ground coriander
2tsp ground cumin
1/2 lime juice
30g fresh coriander
10g fresh basil
1/2 can coconut milk

Veggies
1tsp coconut oil
2 bay leaves
1 small sweet potato precooked
1 carrot
1/2 head broccoli
100g green beans
100g mushrooms
100ml filtered water

Method

Pre-bake the sweet potato in the oven at 190C for 45 minutes.

Now add the chopped garlic, onion, lemon grass, ground coriander, ground cumin, lime juice, fresh coriander, fresh basil and half a can of coconut milk to a blender to make the curry paste. Blend for 30 seconds until smooth.

Next melt the coconut oil in a frying pan on a medium heat. Add the curry paste and fry for a few minutes to release the fragrance. Now finely chop the broccoli and carrot for a faster cooking time and add to the curry paste. Chop up the precooked sweet potato into cubes and add to the curry paste with the chopped green beans and mushrooms. Add the extra water and stir the veggies regularly.

Cook on a low heat for 30 minutes or until you can pierce the broccoli with a knife.

Serve warm with basmati rice or rice noodles. Garnish with a few basil leaves.

Golden Root Vegetable Curry

This is my favourite curry recipe at the moment! It is so delicious! And perfect to warm up on a cold day! I use white basmati rice as I have read recently that it is easier to digest than brown rice and I find it is much nicer in curries!

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Serves 3

Ingredients

1tbsp              Coconut Oil

1                     Red Onion

1                     Garlic Clove

1inch               Fresh Root Ginger

80g                  Mushrooms

1tsp                 Mustard Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Turmeric

½ tsp               Cayenne Pepper

½ can              Coconut Milk

1000ml            Filtered Water

125g                Red Lentils

100g                Green Beans

200g                Jerusalem Artichoke

1                      Large Carrot

1                      Small Sweet Potato

75g                  Basmati Rice (per portion)

Method

Preheat the oven to 200C.

Put the Jerusalem artichoke, carrot and sweet potato on a baking tray. Pierce all over with a fork so the skins do not burn. Place in the oven and cook for 45 minutes.

While the root vegetables are roasting, melt the coconut oil in a large saucepan on a low heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Sizzle the onions and add the mustard seeds. When the mustard seeds start to pop, add in the chopped garlic and spices and stir.

Now pour in half a can of coconut milk. Fill the pan with around 700ml water and bring to the boil. Add in the chopped green beans and red lentils. Simmer for at least 20 minutes.

When the root vegetables are cooked, chop them into cubes and add to the pan.

Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes or until all the water is absorbed. Keep the rice in the pan with the lid on to stay warm until ready to serve.

Scoop the curry sauce onto a plate next to the rice. Serve warm. Enjoy!

Sweet Potato & Coconut Curry

This delicious curry is full of flavour and takes only 30 minutes to prepare! It is my favourite curry and I often take the leftovers into work to have for lunch the next day! It is vegan and gluten-free! I like to cook the rice in with the sauce to save on washing up!

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Serves 4

1tbsp               Coconut Oil

1                      Leek

1tsp                 Nigella Seeds

2cm                 Root Ginger

1tsp                 Mustard Seeds

1tsp                 Fennel Seeds

1tsp                 Poppy Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Cinnamon

½ tsp               Ground Cloves

600ml              Filtered Water

75g                  Frozen Peas

2                      Small Sweet Potatoes

150g                Basmati Rice

75g                  Creamed Coconut

¼ tsp               Pink Crystal Salt

¼ tsp               Black Pepper

Melt the coconut oil in a large saucepan over a low heat. Chop up the leek and add to the pan. Finely chop the 2cm piece of ginger and add to the pan followed by the seeds. Leave to cook for 5 minutes.

Now quickly add in the spices so they don’t burn. Slowly add in the filtered water. Wash and chop up the sweet potatoes into chunks. Add to the pan with the peas. Rinse the rice in cold water and add to the pan followed by the creamed coconut.

Bring to the boil, then simmer for 12 minutes. Stir occasionally and add in extra water if necessary. Season with salt and pepper.

Scoop into a bowl and serve immediately.

Store any leftovers in a container in the fridge and eat within 3 days.

Red Lentil and Kidney Bean Curry

Now that it’s Autumn, it’s a great time to start cooking curries again! The warming, spicy flavours of this delicious red lentil and kidney bean curry are perfect to warm up on a chilly day!

Red Lentil and Kidney Bean Curry

Serves 4

Ingredients

1tbsp                          Coconut Oil

1                                 Red Onion

1                                 Garlic Clove

½ tbsp                        Ground Cumin

½ tbsp                        Ground Coriander

½ tsp                          Ground Turmeric

½ tsp                          Cayenne Pepper

½ tsp                          Ground Ginger

½ 500g can                Passata

400g can                    Coconut Milk

125g                           Red Lentils

400g can                    Red Kidney Beans

600ml                         Filtered Water

300g (75g/serving)      Brown Rice

¼ tsp                          Pink Crystal Salt

¼ tsp                          Black Pepper

Instructions

Pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 40 minutes on a low heat. Do not stir.

Melt the coconut oil in a medium pan. Add the chopped onion and stir. When the onions start to brown, add in the chopped garlic. Next add the spices and stir to mix in.

Now add the passata, coconut milk and red lentils. Simmer on a low heat for 20 minutes stirring regularly. Add in extra water if necessary. Finally stir in the red kidney beans and heat for another 5 minutes. Season with salt and black pepper.

Serve the curry with the brown rice. Enjoy!

Red Lentil and Kidney Bean Curry

Serving Size: 4

Red Lentil and Kidney Bean Curry

Ingredients

  • 1tbsp Coconut Oil
  • 1 Red Onion
  • 1 Garlic Clove
  • ½ tbsp Ground Cumin
  • ½ tbsp Ground Coriander
  • ½ tsp Ground Turmeric
  • ½ tsp Cayenne Pepper
  • ½ tsp Ground Ginger
  • ½ 500g can Passata
  • 400g can Coconut Milk
  • 125g Red Lentils
  • 400g can Red Kidney Beans
  • 600ml Filtered Water
  • 300g (75g/serving) Brown Rice
  • ¼ tsp Pink Crystal Salt
  • ¼ tsp Black Pepper

Instructions

Pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 40 minutes on a low heat. Do not stir.

Melt the coconut oil in a medium pan. Add the chopped onion and stir. When the onions start to brown, add in the chopped garlic. Next add the spices and stir to mix in.

Now add the passata, coconut milk and red lentils. Simmer on a low heat for 20 minutes stirring regularly. Add in extra water if necessary. Finally stir in the red kidney beans and heat for another 5 minutes. Season with salt and black pepper.

Serve the curry with the brown rice. Enjoy!

http://www.katesvegancooking.co.uk/2014/09/17/red-lentil-and-kidney-bean-curry/