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Tag Archives: Vegan curry

Vegetable korma

17 Tuesday Jun 2014

Posted by Zoli in basmati, gluten free, healthy, indian, kids, lemon rice, rice, spices, vegan, Vegetarian

≈ 1 Comment

Tags

aloo korma, gluten free, Indian curry, kids recipes, korma, vegan, Vegan curry, vegetable korma, vegetarian mains

vegetable korma
If there’s one thing I’ve seen toddlers, kids and adults all agree on, it’s curry (ok and french fries/chips). My kids have always liked kormas as they are creamy and a little sweet. They don’t pick out the veggies in a curry but mix it all up with their rice and eat the lot.

This is a simple korma, but still tasty. Feel free to substitute full-fat yogurt or coconut milk for the cream to make this vegan. Tonight we are eating it with lemon rice and garlic cilantro flatbread. I like Hugh Fearnly-Whittingstall’s flatbread recipe in a pinch. For a naan-style bread, cook one side under the broiler for a minute (watch that it doesn’t burn). Then take the breads out, flip them, brush them w/ ghee or melted butter, sprinkle with cilantro and garlic slivers and finish under the broiler for another minute.

Ingredients
serves 4 as a main
About 7 fl oz or 3/4 cup heavy cream, half and half, greek yogurt or coconut cream
1/2 onion or 1 small onion, chopped
1/2 cup cashew or other nuts
2 cloves garlic
1 tsp fresh chopped ginger
1 large tomato, chopped
1 jalapeño or serrano chili pepper, deseeded and minced
2 small potatoes, diced
1 celery stalk, diced
1 carrot, diced
handful green beans, halved
1/2 bell pepper, diced
peas, cauliflower or other veg (optional)
200g cooked chickpeas
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
1 tsp chili powder
1 tsp turmeric
1 tbs ghee or light vegetable oil
1 tsp salt (or more to taste)
1 to 2 tsp sugar (optional)
fresh black pepper
handful fresh cilantro
1/2 cup of water or more, as needed

1) First puree the cashews and coconut cream or yogurt in a food processor. Set aside.
2) Next puree the onion, garlic and ginger in a food processor, set aside.
3) Prep the other vegetables and spices
4) Heat up ghee or oil in a large wok or heavy bottomed frying pan and add the dried spices. Cook on the lowest heat for one minute. Then add the pureed onion, garlic and ginger. Cook on med low heat for about 10 minutes. Do not burn.
5) Add the chopped tomato and green chili and cook another five minutes.
6) Add the pureed cream and cashew nut paste and cook for one minute.
7) Add all the chopped vegetables, salt and pepper and water. Mix together and then cover with a lid and cook on med low or low heat until the vegetables are tender and the korma gravy has thickened and richened. Taste and add a little more water if it needs diluting. I prefer half and half in this dish.

Serve with rice, flatbread and a sprinkling of fresh cilantro. This can be made spicy if you leave the chili seeds in.

vegetable korma

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Vegan Thai green curry

19 Wednesday Feb 2014

Posted by Zoli in gluten free, healthy, jasmine rice, peanut free, rice, spices, Thai, vegan, Vegetarian

≈ 6 Comments

Tags

galangal, green curry, Jasmine rice, lemongrass, Thai curry paste, Thai green curry, Vegan curry, Vegan Thai food, vegetarian curry

Vegan Thai green curry

Vegan Thai green curry

This is flavorful and so dang healthy… lemongrass, galangal, lime juice, basil, cilantro, jalapeno, garlic, etc… The fragrance and taste are so much more than what you see on your plate.

If you’ve never made a Thai-style curry paste from scratch before, give it a whirl. It’s easy—the only hard part being locating ingredients. I saw galangal root, fresh lemongrass stalks and jasmine rice at the Korean H Mart the other day and destiny took over. Any leftover galangal (or curry paste) can wait it out in the cold darkness of my freezer till next curry time.

There are three phases to putting this together: 1) Make the paste, 2) make the curry sauce and 3) cook the Jasmine rice (or basmati, or quinoa, or cous cous).

Ingredients for vegan green curry paste
Makes enough for one large batch of Thai green curry, to serve 4-6

1 cup fresh cilantro, roughly chopped
1/2 cup Thai basil (basil can be substituted)
1 lemongrass stalk, roughly chopped
6 garlic cloves, roughly chopped
1/4 red onion, shallot, or mild onion, chopped
3 green chilies, deseeded and chopped (you can leave a few seeds in for heat)
2 tbs chopped fresh galangal root
3 tbs soy sauce
juice of 1/2 lime
1/4 can coconut milk or coconut cream
few grinds of salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp palm sugar or brown sugar

1) Add everything to a food processor or blender and blitz until completely blended. The end.

vegetables for Thai green curry
vegetables for Thai green curry
DSC_0144
Thai jasmine rice

Putting the curry together*

All the green curry paste
3/4 can coconut milk (or 1/2 can coconut cream and 1/2 water)
handful fresh Thai basil (or basil)
1/2 cup vegetable stock
a few kaffir lime leaves (I didn’t have these and it was fine)
vegetables such as asparagus, bell peppers, mushrooms and bak choi
1/2 a block of firm tofu, cubed (optional)
Olive oil
* Cut the recipe in half and add in only half the curry paste if you are cooking for only 2 or 3 people.

1) In a large frying pan or wok, heat up a glug of olive oil and add in all the homemade green curry paste. Fry the paste for a minute on medium heat.
2) Add the coconut milk, stock (and water if necessary).
3) Add the chopped vegetables and cook on a medium low heat till just tender. Add the tofu and fresh basil in and cook another minute or two.
4) Serve over jasmine rice, cous cous or whatever you like. Who cares? It’ll be awesome. Don’t forget a cold Thai beer!

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