I’ve been really enjoying thai red curries recently, so thought I’d try a green one for a change. This recipe popped up on the Tesco site so I thought Id give it a go as their own-brand thai curry paste is fish-free! 🙂
DH & I both really liked it & it was dead easy to make, but the next time I made it I added some tofu to increase the protein.
Obviously the amounts & types of veg below can be changed to suit whatever you like/happen to have in the fridge and how hungry you are!
I was intrigued by how this creamy bean soup could be vegan & was surprised to learn that the creamyness actually comes from ground up cashews! Note: these need soaking for several hours before cooking – don’t forget!
The original recipe used coconut oil, but as I don’t have any I just used olive oil.
Both DH & I liked it, but the kids didn’t – they just ate the butterbeans & demanded more bread!
I think I saw this on Pinterest & thought it would be a change from our usual chilli & being able to do it in the slow cooker is always appealing!
It was easy enough to make (I am a huge fan of chucking everything into the slow cooker & walking away!), and everyone liked it, but I think I need to make some changes the next time I make it….. as I was feeding it to the kids, I think I played it too safe by omitting the chipotle peppers & using mild chilli powder – it definately needed more spice. It was also a bit wet for my liking, so will either use a bit less stock next time I make it or try to thicken it up a bit.
1 medium onion – diced
1 red pepper – seeded and diced
14 oz chopped tomatoes
14 oz kidney beans – drained and rinsed
1 large butternut squash – peeled and diced
2 cups low salt vegetable stock
1 cup sweetcorn
3 cloves garlic – crushed
2 chipotle peppers in adobo – minced (remove seeds to lower heat) – optional
2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon oregano
salt and pepper to taste
spring onions, chopped
greek yogurt or sour cream
tortilla chips, crushed
Put everything into the slow cooker and heat on High for 4 hours or Low for 8 hours.
I thought this soup looked very tasty, and with lentils, chickpeas & quinoa in it, it must be hearty & wholesome!
I missed out the chilli sauce as I was making it for the kids, and DD1 (4.5) can be a bit fussy about anything too spicy, but it was still very tasty. Thankfully, the kids both loved it too, so we’ll definitely be having this one again.
I’ve never been a huge fan of okra. I remember eating it in a restaurant years ago & it was horrible & stringy – a bit like too old green beans, but worse. <ugh>
But I decided that I should do what I’m always telling DD1(4.5) to do, and try it again. This recipe by @vegetariandad1 looked like the perfect thing, as I thought I could just leave them on the side of the plate & eat the rest of the curry if I didn’t like them!
DH made this (he omitted the fenugreek as we didn’t have any) & said it was easy enough to make, and I was very pleased to find out that I do like Okra! 🙂 It was absolutely lovely, and I am annoyed now at all the years I haven’t been eating it, just because of one badly made dish!
1 large onion, finely chopped
2 medium sweet potatoes, diced
100g fresh okra, topped and tailed then halved
1 large red pepper, deseeded and diced
5 garlic cloves, minced
2 tsp fresh ginger, finely chopped
2 tbs olive oil
4 tbs red split lentils
1 tbs tomato purée
1 tsp ground coriander
1 1/2 tsp smoked paprika
1/2 tsp each of the following ground spices; allspice, fenugreek, ginger, cinnamon
Salt and black pepper to taste
rice &/or naan
Add the onion, garlic, ginger, red pepper and sweet potato to a large saucepan with the olive oil and saute over a medium heat for about 8 minutes.
Add the lentils, okra, tomato puree and water and bring to the boil before adding the ground spices.
Reduce the heat and simmer until the water has been absorbed (about 20 minutes).
I love tofu, and this recipe, where it’s served in a sticky sauce with shiitake mushrooms looked too good to miss!
It was easy to make and very tasty, so we will definately be making it again soon. I’m even considering making it for the kids – despite her dislike of cooked mushrooms I think DD1(4.5) will love the rest of it!
for the sauce
2 tbsp toasted sesame oil
2 tbsp soy sauce
1/2 cup mirin
1 tsp rice vinegar
2 tsp brown sugar
2 tbsp cold water, whisked with 2 tsp cornstarch
for the tofu and vegetables
1-2 tsp olive oil
1 tbsp minced ginger
1 tbsp minced garlic
1 block of firm tofu, sliced into triangles (no need to press it)
2-3 small shallots, quartered
4-6 shiitake caps, sliced thinly
handful or so of broccoli florets
1/3 cup raw cashews
noodles or rice
Mix all of the sauce ingredients except for the cornstarch and water into a small bowl and set aside.
In a pan, heat the olive oil over medium-low heat. Add in the ginger and garlic and allow to soften for a minute or two. Then, scrape the contents into a small bowl and set aside.
Return the pan to the stove and add a little more olive oil. Increase the heat to medium, then place the tofu triangles into the pan. Allow the tofu to brown on one side for about 6 minutes, then flip and allow the other side to brown for the same amount of time. Transfer the tofu to a plate and wrap in kitchen roll.
Next, add in the shallots to the pan. Poke them around a bit after a minute to allow the layers to separate. Add in the mushrooms, stir, then deglaze the pan with a tablespoon of water. Allow to sizzle for a minute or two, then toss in the broccoli florets and cashews. Once the broccoli is bright green after a minute or so, transfer the pan contents to another plate.
Now return the tofu to the pan. Whisk together the sauce, then pour it over the tofu. Stir gently to combine. Stir the water and cornstarch together in a small bowl until combined, then pour into the pan, stir and allow to slightly thicken, then remove from the heat immediately.
Place cooked noodles or rice into a bowl. Add the vegetables and other reserved components to the bowl, then place the tofu triangles over everything, using a spatula to scrape any leftover sauce out of the pan. Sprinkle with the sesame seeds, then serve immediately.