Aloo Gobi (Potato & Cauliflower Curry)

Original recipe from Cook with Manali a great source of vegan and vegetarian Indian dishes! I served with Saffron Rice.

Aloo Gobi (Potato & Cauliflower Curry) 

Ingredients

2 potatoes medium, sliced or cubed

1 cauliflower medium, cut into small florets

1 onion medium, chopped

2 tomatoes medium, chopped

1/2 teaspoon cumin seeds

1 1/2 teaspoons ginger-garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon dry mango powder amchur

1/4 teaspoon red chili powder or to taste

1/4 teaspoon garam masala powder

1 teaspoon coriander powder

3-4 teaspoons oil

2 tablespoons chopped cilantro

salt to taste

Method 

Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.

Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.

Drain on a tissue paper and set aside.

In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.

Add the onions and cook for 2 minutes till translucent.

Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.

Add the chopped tomatoes and cook for 2 minutes till they are little soft.

Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).

Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.

Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine. 

Garnish with some more coriander leaves.

Red Lentil Curry

This recipe from Rainbow Plant Life (my new favourite blog) was welcomed by the whole family which I can tell you is no easy feat! I've made this numerous times now and it's always fabulous!

Red Lentil Curry

Ingredients

1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
4 cloves garlic, minced
2 inch piece of fresh ginger, peeled and minced or grated
1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
1-2 serrano peppers, diced (see recipe note below on spice level)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
2 teaspoons curry powder
1 teaspoon garam masala
Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
Freshly cracked black pepper to taste
1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
2 cups (480 mL) low-sodium vegetable broth
1 14 ounce (400-425g) can crushed tomatoes
1 13.5- ounce (400 mL) can full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
1/2 a small lemon, juiced
1/2 cup (~8g) fresh cilantro, roughly chopped

For serving: Basmati or Jasmine rice 

Method

Rinse the lentils in cold water until the water runs clear.

Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.

Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.

Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.

Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.

Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.

Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

Brown Lentil Dahl

Original recipe from NY Times. Dahl is an easy, tasty & healthy way to enjoy Indian cuisine. I love it paired with raita and saffron rice.

Brown Lentil Dahl

Ingredients

½ pound brown lentils (about 1 1/8 cups), washed
1 small onion, cut in half
2 garlic cloves, cut in half
1 bay leaf
4 cups water
2 tablespoons canola oil
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon turmeric
2 teaspoons curry powder
Salt, preferably kosher salt, to taste
Chopped cilantro for garnish


Method

Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan.
Bring to a boil, reduce the heat, cover and simmer 30 minutes.
Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant.
Remove the onion and garlic and discard.
Heat the oil in a large, heavy nonstick skillet over medium-high heat.
Add the spices and stir as they sizzle for about 30 seconds, until very fragrant.
Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans.
Add salt to taste, once the mixture has reduced to the desired consistency.
Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

Potato Mushroom Masala

This recipe comes from Veg Recipes of India. 

Potato Mushroom Masala

Ingredients

200 grams white button mushrooms, sliced
2 medium potatoes, chopped in small cubes
2 medium sized tomatoes, quartered
1 medium sized onion, halved or quartered
18 cashews
1 tbsp chopped coriander/cilantro leaves
2 cups water for blanching
2 tbsp oil
½ tsp caraway seeds or ½ tsp cumin seeds
6 cloves
2 green cardamoms
1 cinnamon stick
1 single mace strand
1 tsp ginger-garlic paste or ½ inch ginger, grated
5 garlic cloves, crushed to a paste in a mortar-pestle
1.25 cups water
¼ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
1 tsp dry fenugreek leaves, crushed
salt as required


Method 

Put tomatoes, onion and cashews in a heat proof bowl and pour over the 2 cups of hot water.
Cover and blanch these ingredients for about 25 to 30 minutes.
Meanwhile, rinse or wipe dry the mushrooms. slice or chop them. rinse, peel and chop the potatoes in small cubes. keep aside.
After cashews are blanched, drain and chop the tomatoes roughly.
Add the tomatoes along with their juices, blanched onions, cashews in a grinder or blender jar with 1 tbsp chopped coriander leaves.
Without adding any water, grind to a smooth fine paste. Keep aside.
Heat 2 tbsp oil in a pan. add the whole spices and saute till the spices crackle and become fragrant.
Then add the sliced or chopped mushrooms, stir very well and begin to saute.
Continue to saute on a medium flame till all the water from mushrooms dries up.
Then with the spoon, bring the mushrooms towards one side of the pan and add ginger-garlic paste.
Stir in the same place, and saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.
Now add the potato cubes. stir and saute for 2 minutes.
Then add turmeric powder, red chili powder and coriander powder and mix the spice powders with the rest of the ingredients.
Add the ground paste. stir and mix well.
Saute for 5 to 6 minutes on a low to medium flame or till you see some oil releasing from the sides and add salt as per taste.
Add 1.25 cups water, depending on the gravy consistency you want, you can add less or more water and stir very well.
Cover and simmer the gravy on a low to medium flame till the potatoes are cooked through which takes about 12 to 15 minutes. d
Do check at intervals and if the gravy becomes too thick, then add some water.
Add 1 tsp of dry fenugreek leaves and stir.
If you do not have dry fenugreek leaves, then skip it or as a substitute you can also add a light pinch of fenugreek seeds powder.
Garnish with chopped coriander leaves and with your favorite Indian bread, rice and poppadoms.

Saffron Rice

Recipe adapted from Veg Recipes of India. The even have a vegan section...so awesome!

Saffron Rice

Ingredients

1.5 cups basmati rice
2 to 3 generous pinch of saffron or kesar
¾ tsp caraway seeds
2 green cardamom
1 bay leaf
1 inch cinnamon
2 cloves
1 strand of mace
3 1/4 cups water
a pinch of turmeric (optional)
1.5 tbsp oil or unsalted vegan butter
a few coriander or mint leaves for garnish (optional)
salt as required


Method

Rinse the rice for 3-4 times in water.
Soak the rice for 20-30 mins in water.
Drain the water and keep the rice aside.
Heat oil or unsalted butter in a deep pan or pot.
Add all the whole spices including caraway and fry till the oil/butter becomes fragrant.
Add soaked rice and stir for 1-2 minutes.
Crush the saffron with your fingers or in a mortar-pestle and add these to the rice.
Add turmeric powder now if you plan to add it and stir in.
Add water along with salt.
Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
Once done, fluff gently with a fork.
Serve the saffron rice garnished with coriander or mint leaves and your favourite Indian dish.

Easy Indian Curry

This is adapted from a Jamie Oliver recipe. It's a great basic curry and you can add whatever you like!
Remember curry is almost always better the next day :)
Serve with Saffron Rice.

Easy Indian Curry

Ingredients

5 tablespoons olive oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chilies, seeded and thinly sliced
1 handful curry leaf (I couldn't find these so I didn't use it)
2 tablespoons grated ginger
1 large onion, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped
1/2-1 cup water
1 (400 ml) can coconut milk
salt
1 teaspoon tamarind syrup
1 large handful Baby Spinach
1 large handful fresh coriander, chopped
4-6 potatoes, quartered
1 cup peas


Method

Put some water on to boil for the potatoes, when ready simmer potatoes till ready.
Heat the oil in a pan, and when hot add the mustard seeds.
Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger.
Stir and fry for a few minutes.
Chop the onions and add to the same pan.
Continue to cook for 5 minutes, until the onion is light brown and soft, then add the chilli powder and turmeric.
Chop the tomatoes and add them to the pan too.
Cook for a couple of minutes, then add water and coconut milk.
Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Add tamarind to the sauce and simmer for 6 minutes.
Feel free to add some baby spinach and chopped coriander at the end of the cooking time.

Tofu Korma

This is my husband's recipe that he adapted from something he saw on Youtube. You can also add vegetables such as cooked chucks of potato, cooked sliced carrots or peas to this dish.

Tofu Korma

Ingredients

Curry Base Ingredients**
3 onions, chopped
2 cloves garlic, chopped
2 tsp ginger, grated
1 tsp paprika
1/2 tsp chili powder
1/2 tsp cayenne pepper (none if you don't like it spicy)
1 tsp turmeric
1 tsp curry powder
1 tsp ground coriander
1/2 tsp ground cardamon
1 tsp cumin
1 tsp salt
1/4 cup tinned tomatoes
1 1/2 Tbls olive oil

Korma Ingredients
1 block of firm tofu (or a cup of vegan chicken strips)
1 1/2 cup of base
1/2 cup coconut cream
1/4 cup coconut or almond milk
2 tsp sugar
1 Tbls raisins


Method

Cover onions, garlic & ginger with water in a medium pan, bring to boil and simmer, covered for 20 mins.
Add rest of base ingredients and let simmer, covered for another 10 minutes.
Cool and blend with hand blender or food processor.
While base ingredients are simmering, pan fry the tofu (or vegan chicken) so that they are brown on both sides until browned.
Pour base over the tofu and let simmer for a minute.
Pour in the coconut cream and milk and mix well.
Add raisins and sugar and simmer for 10 minutes, covered.
Serve with basmati rice and papadums!

**Note - this recipe makes more base than you need for the korma but it can be frozen.

Palak "Paneer"

This was one of my favourite Indian dishes before I went vegan, "palak" meaning spinach and "paneer" meaning cheese. Traditionally it's made with homemade Indian cottage cheese squares in a pureed spinach sauce. I got this recipe from the amazing blog Vegan Richa. NOTE: If using vegan feta type cheese add at the very end or it will melt!

Palak "Paneer"
Serves 2-4

Ingredients

Spiced Tofu:
2 teaspoons oil
14 oz firm tofu block, pressed and cubed
1/4 tsp salt or to taste
1/2 tsp cumin powder
1/2 tsp garam masala**
1/2 tsp garlic powder
1 tsp kala namak (this is also known as Indian Black Salt and really gives that sulfur/salty flavour)
1/2 tsp cayenne(to taste)

Spinach curry:
2 cups packed Spinach, washed, chopped if large
1/4 cup water
1/4 cup almond milk or coconut milk
2 Tablespoons soaked cashews, soaked for 15 minutes in hot water (substitute for cashew or almond butter)
4 cloves of garlic
an inch cube of ginger, sliced or grated
1 chili pepper or to taste
1 medium tomato chopped
1/4-1/2 tsp salt to taste
1/4 tsp onion powder
1 teaspoon raw sugar or maple syrup
1/4 teaspoon garam masala


Method
In a pan, add oil and heat on medium heat.
Chop up the tofu and add to the oil.
Mix to coat and cook for 2-3 minutes.
Add all the spices under Spiced Tofu and mix to coat.
Continue to cook for 8-10 minutes, partially covered on low-medium heat.
Meanwhile, wash the spinach and add it and all the other ingredients under spinach curry except garam masala to the blender. Blend into a smooth puree.
Add the puree to the sizzling tofu. Mix well. Add garam masala to taste.
Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is not detectable and desired gravy consistency is achieved. Taste and adjust salt and spice.
Drizzle some cashew cream and Serve hot with Naan, roti or other flat breads, or with quinoa or rice.
Add pepper flakes for added heat. Sprinkle a pinch of cinnamon powder for variation.


**Garam Masala
I have found this hard to find in the USA so you can easily make your own;

1 Tbls ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Red Lentil Dal

This recipe is from Simple Recipes.

Red Lentil Dal

Ingredients

1 cup red lentils (orange lentils will work as well)
3 cups water
3 plum tomatoes
2 teaspoons grapeseed, vegetable, canola or other high-heat oil
1/2 cup white or yellow onion, finely chopped
2 medium cloves garlic, finely chopped and made into a paste*
2 teaspoons of Bengali five spice mix (panch phoron) or 1/2 tsp black (or white) sesame seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/2 tsp mustard seeds, and (if available) 1/2 tsp fenugreek seeds
1 bay leaf
1 teaspoon turmeric
1 teaspoon kosher salt plus more to taste
1 lime, juiced (equal to about 2 tablespoons fresh lime juice)
8 sprigs cilantro, de-stemmed and chopped
Cooked basmati rice, optional

*To create a garlic paste, finely chop the garlic, then sprinkle with a little kosher salt (to act as an abrasive) and crush with the side of a large chopping knife over the mixture until garlic breaks down and becomes paste-like.


Method

Place 1 cup of red lentils in a metal sieve. Rinse well with cold water.
Pour cleaned lentils into a medium sauce pan and add 3 cups of water.
Bring lentils and water to a boil.
Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.
While the lentils are cooking, bring a separate small pot of water to a boil.
Score the peel of the tomatoes with a sharp knife in the shape of an "X".
Place the tomatoes in the boiling water and blanch for one minute.
Remove the tomatoes to a bowl to cool.
Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.
After the lentils in have cooked at least 5 minutes, start preparing the onions and spices.
In a medium saucepan, heat the oil over medium heat and add the chopped onions.
Cook until translucent, about 3 minutes.
Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the Bengali five spice and cook and stir for another 2-3 minutes.
Add bay leaf and turmeric.
To the onions and spices, add the cooked lentils along with the lentil cooking water.
Add salt and cook for 10 minutes.
Add lime juice and tomatoes. Cook for 3-5 more minutes.
Adjust salt if necessary. Stir in chopped cilantro and remove from heat.
Garnish with more chopped cilantro.
Serve with Basmati rice.

Indian Cucumber & Mint Raita

This recipe is courtesy of Gluten Free Vegan Girl.You could substitute coconut cream for silken tofu if you preferred.

Indian Cucumber & Mint Raita

Ingredients

2 cups silken tofu, vegan sour cream, or coconut cream *
1/2 cucumber, grated
3 tbsp minced mint leaves
1 tbsp minced coriander leaves
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp of maldon salt
juice from 1/2 lemon


Method

Place the coconut cream, spices and lemon juice into a bowl and stir properly (or use a hand blender for a smoother result).
Mix in the grated cucumber and herbs, stirring until well-combined.
Garnish with a few mint leaves and serve immediately next to any spicy Indian food.
Left-overs should be stored in the fridge and it will keep for up to 2 days.

*Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate. All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream.

No Yeast Naan Bread

This traditional Indian bread is perfect with any Indian dish. This recipe is from Bhavna's Kitchen on YouTube. Apologies for the terrible photo!!

No Yeast Naan Bread

Ingredients

2 cups plain flour
2 Tbls melted vegan butter
2 Tbls whisked silken tofu/vegan sour cream
1 Tbls minced Garlic
1 tsp baking powder
salt to taste
water as needed
finely chopped coriander


Method

In a bowl, add dry ingredients and mix.
Add in butter, tofu, garlic and coriander.
Add wtaer slowly and mix into a soft dough.
Kneed till soft smooth dough. You might need to sprinkle more flour.
Cover bowl and leave on counter for around 30 minutes.
Remove and kneed for another few minutes.
Take a lemon size ball and flour before rolling.
Rolling on a metal surface is easiest.
Traditionally baked in a tan-door but if you don't have one you can bake in the oven or use a large heavy non stick pot on a high heat.
Pat the rolled out naan with water and place in pot, cover and wait for the big bubbles to appear.
Alternatively you can bake at 500F for 8 minutes on a hot stone.
Flip and bake on the other side.
Brush with melted butter or garlic and butter for Garlic Naan.

Bombay Potatoes

Bombay potatoes are a simple and popular Indian side dish that go with any Indian meal. This recipe is from BBC Foods.

Bombay potatoes

Ingredients

4 tbsp oil
¼ tsp mustard seeds
2 pinches of chilli powder
¼ tsp turmeric powder
350g/12oz potatoes, boiled and quartered
salt to taste


Method

Heat the oil in a pan on a medium heat setting.
To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
Serve immediately.

Black Turtle Bean Curry

Had some Black Turtle Beans I wanted to use up and I adapted this from a recipe on the Nigella Lawson website (via a guest). This very mild curry is very healthy and simple. I soaked my turtle beans for 24 hours.

Black Turtle Bean Curry

Ingredients

250g Black turtle beans
250g Green lentils (I used red rentils)
Pepper
1 tsp salt
1 tsp curry powder
¼ tsp Turmeric
1 tsp Paprika
½ tsp chilli powder
1 tin chopped tomatoes
50ml olive oil
57g vegan butter (I used Nuttalex)
1 garlic (sliced or chopped)
1 tspblack cumin (I used regular cumin)
1 bunch Fresh coriander


Method

Wash the beans and put them into a big pot with a lid.
Pour in water to cover the beans, plus an extra two inches.
Add the salt and spices (except cumin). If you like garlic, add a few whole cloves now.
Cover the pot and leave to cook.
Every 15 mins or so, check that the water level hasn't gone down too much and give the beans a little stir. Add more water if needed.
Heat on high for the first 45 minutes, then just a simmer for the last 15 minutes.
Check that the beans are soft and cooked all the way.
In the last 130 mins of the black beans cooking, put on your green lentils (15 mins if you are using red).
Once both beans and lentils are done, drain lentils only well and mix together with the black beans.
In a frying pan heat the olive oil, butter, garlic and cumin seeds.
Heat gently until the garlic is golden brown.
Carefully add all of this into the bean mixture.
Now add all of the chopped coriander.
Serve this with pappadums and basmati rice.

Mild Eggplant & Cauliflower Curry

I adapted this recipe from Mouthwatering Vegan's recipe "My Pumpkin, Ginger & Eggplant Curry".
It's a very mild and earthy curry and doesn't over power the natural flavour of the vegetables.

Mild Eggplant & Cauliflower Curry

Ingredients

1 large red onion, chopped finely
5 cloves garlic, chopped finely
3 inches fresh ginger, peeled and chopped finely
1 fresh chilli, chopped finely
5 Tbsp (75 mL) olive oil
1 medium sized eggplant (aubergine), cut into medium squares
1/2 head of cauliflower, broken into florets
1 tsp coriander seeds
1½  Tbsp tomato paste
1 tsp ground cardamom powder
1 tsp curry powder (or mild if you prefer it)
1 tsp cumin powder
1 red capsicum, chopped
1 cup frozen peas
1 large tomato, cut into wedges (I used 1/2 can diced tomatoes)
¼ cup  (60 mL) water
salt to taste


Method

Heat up the oil in a large pot ot pan on Medium, and add the eggplant and cauliflower.
Stir for a couple of minutes, and then add the onion, garlic. chilli & ginger.
Continue to stir, from time to time, on a medium heat for around 10 minutes.
Next, add the coriander seeds and the tomato paste, and mix through.
Cover, and leave to seal for a further couple of minutes (stirring occasionally).
Add the remaining ingredients, except for the tomato wedges and the water, and cover. 
Leave to simmer on a low flame for around 40 minutes (stirring occasionally).
Add the tomato wedges. If you see it is looking a little dry, add as much of the water as you need and salt to taste.
Serve with Basmati rice and pappadums.
Serves 4

Lentils with Tamarind Sauce

This recipe I got from the newspaper but I've changed it a little. It was so yummy, very Indian flavours. The tang of the tamarind complimented so beautifully with the heady spices.

Lentils with Tamarind Sauce


Ingredients

1/4 cup frying oil
1 onion, thinly sliced
2 carrots, chopped
2 tsp garlic, minced
1 tsp paprika
1 can crushed tomatoes (400g)
1 tbsp ginger, grated
1 cup tamarind water*
2-3 cups cooked lentils (I soaked brown lentils for 24 hours then cooked them in advance or you can use canned)
1/2 cup water
1 1/2 tsp garam masala
1 tsp ground cumin
1 handful English spinach


Method

Heat oil in large frying pan on medium. Fry onion and carrot until soft and slightly browned.
Add garlic and cook for two minutes.
Add tumeric and paprika and cook for a moment.
Add the tomatoes and ginger and cook for a further 5 minutes.
Add  tamarind water and water and simmer on a low heat for 15-20mins.
Add lentils, garam masala and cumin and cook for about 3minutes.
Add spinach and cook until wilted.
Serve with basmati rice.




*Tamarind water is made by a ratio of whisking 1 Tbls tamarind paste to 1/4 cup of warm water

Creamy Chickpea and Pumpkin Curry

I got this recipe from Vegan Dad blog. I've changed a ingredients around for taste preference but the original is here.

Creamy Chickpea and Pumpkin Curry 

Ingredients

2 tsbp oil
1 onion, diced
2 cloves of garlic, minced
2 tsp of ginger, minced
1 can of chickpeas, drained and rinsed
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
2 tsp garam masala
1 tsp cumin
2 tsp salt
2 heaping tbsp tomato paste
1 can coconut milk
1/2 butternut pumpkin, chopped into small chunks
handful English spinach
1/4 cup chopped coriander leaves (cilantro)


Method

In a separate saucepan, bring some water to boil and add pumpkin.
Cook for 10 - 15 mins until cooked but not soft.
Heat oil in a saucepan over medium heat.
Saute onion and ginger for 10 mins, until onion is a deep golden brown.
Add garlic and saute for 1 minute.
Add chickpeas and spices and fry for 2 mins.
Add spinach, tomato paste and coconut milk and bring to simmering.
Adjust spices to your liking.
Once pumpkin is cooked drain and stir gently through curry.
Garnish with cilantro and serve over rice.

Raita (Indian yoghurt sauce)

Raita is one of the things I miss the most, it's lovely on pappadums and with falaffel. This is a simple recipe I made up which seems to taste pretty similar.

Raita

Ingredients

1/2 tub vegan Greek style yoghurt or sour cream
2 tsp agave syrup
1 Tbls dried or fresh mint
1 tsp lemon juice

Peeled and diced cucumber (optional)
Pinch of sea salt

Method

Whisk ingredients in a bowl and add more of anything to taste.

Ginger and Tamarind Spicy Eggplant

I got this recipe from Good Chef Bad Chef and I changed it a bit but the original recipe is here. It is a really tasty tangy eggplant Indian style dish. Serve with rice and papadums.

Ginger and Tamarind Spicy Eggplant
Serves 2 as a main


Ingredients

1 eggplants
3 tbsp safflower oil
2 garlic cloves, crushed
2 tsp coriander, ground
½ tsp cinnamon, ground
pinch of ground cloves or mixed spice
½ cup flaked coconut
1/4 tsp cayenne pepper (or more to taste)
½ tsp sea salt
1 tbsp tamarind paste
2 tbsp molasses, brown or demura sugar
½ tsp black mustard powder

Ginger-Tamarind Sauce
½ tbsp tamarind paste
1 tsp corn flour made into a slurry with ½ cup water
1 tbsp fresh ginger, grated

Peel the eggplant and chop into pieces. Heat in oven at 180C for 30-40mins.
Heat 2 tbsp of the oil in a large frying pan over medium-high heat for 1 min.
Add the garlic and fry for 30 sec.
Add the coriander, cinnamon, and cloves; fry for 15 more sec.
Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 min). Turn off the heat and stir in the mustard powder, salt, tamarind and molasses, and mix well.
Add the eggplants to the spicy coconut mixture and leave on a low heat, stirring often until sauce is ready.
For the Ginger Tamarind sauce place the tamarind in a pot with the corn four slurry then bring to a simmer for 2 min. Turn off heat and stir in ginger shreds.
Pour sauce into eggplant mixture and serve.

Vegetable Curry

This a great recipe by Jo at Vegan Easy. Original recipe is here. It's simple and you can just use what you have in the house.

Vegetable Curry
Serves 4

Ingredients

1 large onion, diced
2 carrots
1 sweet potato
1/2 cauliflower
20 mushrooms
1 tablespoon curry paste (I used Laksa paste)
1 tsp garam masala
1 can tomatoes
1 cup water
1 tsp vegetable stock powder
Handful of english spinach
½ cup frozen peas


Method

Chop vegetable into large chunks.
In a large saucepan fry onion until soft.
Add the carrots, sweet potatoes, cauliflower and mushrooms and continue to cook for about 2 minutes.
Add the curry paste and garam masala and continue to cook while stirring for a further minute.
Add the tinned tomatoes, water and stock powder and bring to a boil.
Lower heat and cook on a low simmer, stirring occasionally, for approximately 45 minutes.
Stir through the frozen peas and spinach leave for a further 5 minutes.
Serve with papadums and basmati rice.

Indian Butter Vegetables

This is butter chicken sauce with vegetables. YUUUUM! Of course you can add fake chicken or tofu if you like. This was easily four meals for us, served with basmati rice and papadums. Original recipe from VegWeb.

Indian Butter Vegetables


Ingredients


3 tablespoons of vegan butter (I used Nuttelex)
1 onion, finely chopped
1/4 teaspoon cinnamon
4 small cloves of crushed garlic
2 tsp ginger, minced or 1 tsp ginger powder
1/4 teaspoon garam masala***
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground coriander
1/4 cup tahini
1 x 400g can diced tomatoes
1 tablespoon tomato paste
1/3 cup vegan sour cream (I used Tofutti)
1/2 cup water
1/4 pumpkin, skinned and chopped into 4cm pieces
4 potatoes, chopped into 4cm pieces
2 carrots, chopped
1/2 cup peas


Method

In a large saucepan boil some water and add vegetables until soft but holding their shape. Alternatively you can baked them.
Heat a large saucepan or frying pan on a medium heat and melt the vegan butter.
Add the onions and the cinnamon to the pan and fry lightly.
When the onions are soft stir in the crushed garlic.
Then add the ginger, garam masala, turmeric, chili and coriander, and sauté over a medium heat.
Mix in the tahini and tomato paste.
Add tomatoes, peas and 1/2 cup water.
Cover and simmer for 20 to 30 minutes (you may need to add a little water).
Once thickened add the vegan sour cream and mix well.
Add drained vegetables and stir through.
Serve on brown basmati rice.


*** If you can't find Garam Masala here is a simple recipe;

4Tbls ground coriander seeds
1 Tbls ground cumin
1 Tbls ground black pepper
1 1/2 tsp black cumin seeds, ground
1 1/2 tsp ground ginger
3/4 tsp black cardamon
3/4 tsp ground cloves
3/4 tsp crushed bay leaves