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Tag Archives: vegetarian curry

Greens and beans with yogurt and spices

18 Thursday Dec 2014

Posted by Zoli in comfort food, gluten free, indian, peanut free, spices, Vegetarian

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Tags

cannellini bean, indian, methi, spinach, vegetarian curry, yogurt

spinach bean curry

I had a ton of cannellini beans leftover from pasta e fagioli and I had this idea for an Italian/Indian fusion using the cannellini beans and some kale. Something like a methi mushroom but without the methi (fenugreek leaves) and the mushrooms and instead the kale and beans.

The plan was to load up on lots of fresh dark greens for the next week of cooking—chard, kale, cabbage, spinach, etc but my son became uncommonly interested in helping select these items from the grocery store and distracted me from my shopping list. He must have bok choi. Some minecraft-inspired thing, I forget what. Does Steve eat bok choi? Can it be collected? Thrown at zombies? Whatever, I thought, as long as he wants to eat it, placing the bok choi in the shopping cart and absentmindedly dropping a dark bundle of flat leaf parsley beside it.

And so I forgot the kale in the end… Thanks minecraft… Spinach and parsley would have to do, I decided.

This is a fairly mild curry, with a pleasant warming heat from the little bit of chili and ginger and tang from the yogurt. It becomes more flavorful over time so you can make it the night before or in the morning and simply heat it up for supper. I recommend it as a side dish with other curries or serve on its own with rice or flatbread.

Ingredients
Serves 4 as a side

vegetable oil or ghee (for vegan, use oil)
3 or 4 garlic cloves, minced
1 tsp fresh ginger, minced or grated
1 white onion, chopped
1 chili, deseeded and chopped
1/2 cinnamon stick
3 or 4 whole cloves
1 large bay leaf
3 whole cardamom
1 tsp chili powder (mild)
1 tsp coriander
1/2 tsp turmeric
1 tsp salt (or to taste)
3 small or 2 large tomatoes, chopped
cooked cannellini beans (not from a can)
about 3-4 tbs of greek yogurt (full fat)*
large bunch fresh spinach, washed thoroughly and chopped
large handful of fresh parsley or cilantro, washed thoroughly and chopped finely
water as needed

*For a vegan version, try coconut cream

1) Mix the cannellini beans (use dried that have been soaked and cooked as they are much sturdier and more flavorful than the mushy stuff from out of a can) with the yogurt and some grinds of salt. About a cup or so. Let sit while you make the curry.
2) Heat up about 3-4 tbs of oil or ghee in a heavy bottomed frying pan and add the whole spices (cinnamon stick, bay leaf, cardamom and cloves). Gently cook on low for a few minutes to flavor the oil. Remove the whole spices.
3) Add the garlic, ginger, chili and onion and fry until soft and slightly golden, about 10 min on low.
4) Add the dried spice powders and salt and cook another minute.
5) Add the tomato and when it has broken up and cooked down, add the yogurt bean mixture. Mix together and then add the fresh greens and about a cup of water.
6) Cover and simmer for 10 or 15 minutes, stirring occasionally and checking to see if any more water is needed.

We ate this with the usual basmati rice, tarkka dal and steamed broccoli.

spinach-1

spinach-2

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spinach-4

spinach-5

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spinach-7

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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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