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Friday Feast: Rajmah Gobi Curry

This is a dish I made a few weeks ago with whatever I happened to have in the house. Clearly, I had a lot of cauliflower (gobi). It tastes good with basmati rice, but I also enjoyed this curry as a filling in a wrap.

When I made it, I let it simmer on the stove for about an hour while I was cooking something different for Mr Teeny-bop’s dinner and baking dessert. The long simmering time really made a difference – the curry would have been quite watery otherwise. If you want to make this with less cooking time, I’d reduce the coconut milk and chopped tomatoes – possibly using as little as half as much.

Chickpeas would also go well in this – in fact, that’s what I was originally going to use, but we didn’t have any! Kidney beans (rajmah) tasted great instead.

Rajmah Gobi Curry

rajmah gobi curry

Ingredients:

  • 3/4 cauliflower
  • 1/2 red capsicum
  • 1/2 green capsicum
  • 1/2 cup peas
  • 400g can chopped tomatoes
  • 400mL can coconut milk
  • 400g can kidney beans
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1/2 tsp salt
  • 1 tab lemon juice
  • black pepper to taste
  • 1 tab vegan margarine
  • 2 tab curry powder
  • oil

Method:

  1. Heat oil in large pan over medium-high heat and fry onions until slightly brown.
  2. Reduce heat to medium and add garlic, curry powder and tomatoes. Combine and simmer for 2 minutes.
  3. Add cauliflower, beans, lemon juice, salt, pepper and half of the coconut milk. Simmer for 6 to 8 minutes.
  4. Add capsicum, margarine and the other half of the coconut milk. Simmer for as long as you want – up to an hour – until the curry reaches a consistency you like. The chickpeas should be soft and the cauliflower tender.
  5. At the end, add the peas for just long enough to cook through. (If you leave them in there too long, they’ll get mushy and gross.)
  6. Serve with rice or flat bread. Yum!

rajmah gobi curry

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Friday Feast: Creamy Red Curry

One day Yankee Elv decided that the Chana Masala she was making just wasn’t going to cut it for her. She wanted another curry as well. So I tried to find one on the internet that we could make using whatever we had in the house. Although I found plenty that were mostly good, none of them really worked for me. So I made one up. Invented it from scratch (yes, I have moments of awesome, admittedly far and few between)… and it turned out SO well! Many noms.

I used Lamyong soy nuggets. Soy nuggets are our favourite fake meat – possibly because they don’t taste meaty and have a nice chewy texture. Lamyong is an Australian company that sells vegetarian products. They whup Sanitarium‘s arse and don’t get a tax break for being a church-run company, so I like them. You can buy their products in Asian supermarkets and some restaurants (like Tea Master or City Wok). If you can’t get Lamyong, use any faux chicken type of thing you can find – gluten or mushroom based would also work well I think. You could also use tofu or beans.

Creamy Red Curry



Ingredients
300g Lamyong soy nuggets
2 large carrots, cut into 5cm long sticks (try to get the thickness even so they cook evenly)
1/2 cup soy milk
2 tabs vegan margarine
2 tabs plain flour
vegetable oil (for frying)
3/4 cup coconut milk
1/4 cup water
2 tabs tomato paste
1 onion, very finely diced
3 cloves fresh garlic, minced
1 & 1/2 tsps turmeric
3/4 tsp ground ginger
3/4 tsp ground cumin
3/4 tsp cinnamon
3/4 tsp cardamom
1/2 tsp chili powder
1/2 tsp paprika
handful of sultanas (optional, but super yummy)

Method
1.
Fry soy nuggets in a non-stick frying pan until defrosted and slightly browned. Remove from pan and set aside.
2. Make a bechamel sauce (yeah, I know it’s Indian food, but trust me on this):
a) In a small saucepan, melt the vegan margarine.
b) Add the flour and stir rapidly to combine, ensuring there are no lumps.
c) Add 1/4 cup of soy milk, stirring continuously to combine and thicken.
d) Add the other 1/4 cup of soy milk and repeat.
e) Once mixture has thickened considerably, remove from heat.
f) Continue stirring for one minute as the pan cools. Set aside. (It may be a bit oily, if you dislike this, reduce amount of margarine).
3. In a large pot or pan over a medium heat, fry onion until soft. While frying the onion and garlic, measure out spices onto a bowl or plate.
4. Add garlic to the pan and fry for about 30 seconds. Reduce heat to low.
5. Pour spices into onions and garlic and stir fry to combine. Cook for several minutes. Do not allow spices to burn!
6. Add tomato paste and coconut milk and stir to combine. Cook for several minutes.
7. Add bechamel sauce (which will have thickened quite a bit now that it’s cool). Mix very well to combine. The sauce may need to reduce in viscosity over the heat, so just keep stirring until it’s combined.
8. Simmer on a low heat for about 3 mins, stirring occasionally. Try to prevent it sticking to the bottom of the pot.
9. While the sauce is simmering, fry the carrot sticks in a separate pan to partially cook.
10. Add carrots to the sauce and stir in well.
11. Add water to the sauce and combine.
12. Simmer uncovered over a low heat for two minutes, then cover and continue simmering for 5 minutes.
13. Add soy nuggets and sultanas (if using) and simmer, covered, for a further 5 mins.
14. Serve with basmati rice. Yum!

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Friday Feast: Chana Masala

This is the first Friday Feast post. Basically, on a Friday after a long week at work, I anticipate needing a break. A vegan recipe is a helpful, yet quick and easy post. And reducing your meat, dairy, poultry and seafood consumption helps the planet!

So here’s the first one: Chana Masala.

Yankee Elv found this recipe on Vegweb, but modified ages ago it so it suited us better. She’s made it lots of times now, and it always works well (unless you get a dodgy can of chickpeas, so they don’t soften up properly, but that’s not her fault and besides… it still tastes good, just the texture is a little weird).

This is a totally vegan recipe.

Chana Masala

Ingredients
2 tabs olive oil
1 medium onion, chopped
1 – 2 cloves fresh garlic, minced
1 tab curry powder (we use Keen’s)
1 tab tomato paste
400g can chickpeas, drained
1/2 tsp lemon juice
1/2 tsp salt
black pepper to taste
1 tab vegan margarine
1/3 cup coconut milk (approximately – it’s 3 tabs at one point, and 5 tabs later)

Method
1. Heat oil in a frying pan over a medium-high heat.
2. Fry onions until slightly brown.
3. Reduce the heat to medium and add garlic, curry powder and tomato paste. Combine and simmer for about 2 mins.
4. Add chickpeas, 3 tabs of the coconut milk, lemon juice, salt and pepper to the pan. Simmer for 5 -6 mins, stirring occasionally.
5. Add margarine and stir to melt and combine.
6. Add the other 5 tabs of coconut milk and stir to combine. (Add more or less coconut milk than this depending upon how creamy you would like the dish to be).
7. Simmer for about 5 more mins, or until the chickpeas are softened.
8. Serve with basmati rice (and enjoy the yummy goodness, according to Yankee Elv).

FYI: tabs means tablespoons. tsps means teaspoons.

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