Wednesday, 14 June 2017

Vegan curry

It's British Nutrition Foundation Healthy Eating week, and World Meat Free Day - we also had leftover roast potatoes (unbelievably!) so, I fashioned together some vegan curry thingies.

Basmati rice
Red lentils
Tikka masala paste
Olive oil
Black mustard seeds
Fennel seeds
Cumin seeds
Coriander seeds
Chilli flakes
Green beans
Tinned tomatoes
garam masala
Curry leaves
Cardomon pods
Cumin seeds

Start the rice, then the dhal ... then the two curries - then go back to finish the dhal.


Put rice in a heavy pot, cover with cold water to an inch above the surface of the rice, stir once and bring to the boil.  Slam the lid on and turn right down. Leave for 20 minutes.


Boil red lentils until they are gloop.  Just before serving stir in the tarka - hot olive oil, with curry leaves, cardamon pods, chllies and cumin seeds flash fried.

Bombay potatoes

Sautee chopped onion and garlic in olive oil, add a spoon of tikka masala paste and left over potatoes.  Stir around - add half a tin of chopped tomatoes and the same of water and leave to simmer.

Vegetable curry

Sautee chopped onion, crushed garlic and spices.  Add chopped vegetables - beans, mushrooms and cauliflower today ...  add half a tin of tomatoes and the same of water, lid on and simmer until veg are softer ... stir in garam masala to taste, add more tomatoes/water if needed.

Serve, scoff ...

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