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).
DH has been avidly watching Rick Stein’s “India” and just couldn’t resist buying the book. He says there are 25 Vegetarian currys in the book (and no doubt several more that could be made veggie) so we have decided that Thursday night is curry night and he will be making a different one every week!
He started with this Seasonal Vegetable Curry. He said it was really easy to make, but that the green chillis from the supermarket weren’t really good (hot) enough & will be investigating the local Indian supply shops before next week’s curry!
According to the book, this serves 4-6 people, but DH & I ate most of it with some rice between the two of us! It was a really nice, light curry – (a bit like a curried stir-fry) perfect for the hot weather we’re enjoying in the UK right now.
2 tbsp veg oil
1.5 tsp cumin seeds
2 medium onions, thinly spiced
3 cloves garlic, chopped
2 green chillies, sliced into rounds
0.5 tsp salt
300g small cabbage, shredded
180g cauliflower, cut into florets
250g fresh tomatoes, chopped
basmati rice or chapatis
Heat the oil in a large pan (DH used the wok)
add the cumin seeds & cloves and fry for 30 seconds
add the onions & fry for 10 minutes or until softened & lightly golden
add the garlic, chillies & salt and fry for another 30 seconds
Add the cabbage & cauliflower and fry for 3-4 minutes
add the tomatoes, stir & simmer for 8 minutes until the veg is tender (add a bit of water if necessary)
The VegSoc posted this recipe on their facebook page & I couldn’t resist making it – we all adore chickpeas (I had to limit the amount they were allowed to eat before I put them in the pan!), and I have been saying for ages that I need to make more curries.
It was dead easy to make even with my “just in time” method of veg chopping (does anyone actually ever pre-prepare all the veg?) I reduced the amount of mushrooms (DD1 doesn’t like them cooked), and curry powder as I wasn’t sure how hot they would like it (I’ve mentioned the specific curry powder I used below as a reminder to me, not out of any real preference).
The girls (1.5 & 4) & I all liked it, but they didn’t devour it in their usual fashion – they are both a little under the weather at the moment though so perhaps that’s the reason?
We ate half of it with some rice & naan bread, the rest has gone into the freezer to eat another day.
2 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, crushed
2-3 tbsp curry powder (I used 2 tbsp Schwartz Mild Curry Powder)
225g carrots, peeled and sliced, and quartered.
100g mushrooms, quartered
1 small head of cauliflower, broken into florets
2 tbsp tomato purée
225g tin of chopped tomatoes
600ml vegetable stock
410g tin of chick peas, drained and rinsed
100g frozen peas
Heat the oil in a large saucepan and gently fry the onion for 2 minutes.
Add the garlic and curry powder and stir, giving the onions and garlic a good coating of curry powder, and leave to cook for 2 minutes.
Stir in the carrots, mushrooms and cauliflower and gently fry for 3 minutes more.
Add the tomato purée, gently fry for another minute
Add the tinned tomatoes and stock, bring to the boil and stir in the chick peas.
Leave to simmer gently for 10 minutes then stir in the peas.
If you’re having rice &/or naan, think about putting it on now!
Cook for 10 minutes more, season to taste, and serve with rice &/or naan
This was easy to make & very tasty, the kids (1.3 & 3.9) both wolfed it down! I cooked the quorn straight from frozen so it didn’t get browned – must remember to either use fresh or defrost it first next time.
3 tbsp vegetable oil
1 onion, chopped
1 tsp cumin seeds
2 cloves garlic, crushed
250g Quorn pieces
1 tsp ground ginger
1 tbsp medium curry powder
350ml hot vegetable stock
200g sweet potato, diced into 1cm cubes
100g red lentils
3 tbsp plain low fat yoghurt
2 tbsp fresh coriander herb, chopped
Cook the lentils
Heat the oil in a large saucepan and fry the onions for about 4 minutes until soft and beginning to go a golden brown colour.
Add the cumin seeds and garlic and stir fry for 30 seconds before adding the Quorn pieces.
Stir in the ginger and curry powder. Cook for a further 1 minute.
Add the vegetable stock and sweet potato. Simmer for about 20 minutes.
Add the lentils and continue to cook until the sweet potatoes are cooked through and soft, and the sauce has thickened slightly.
Just before serving top with yoghurt and coriander.
This was very easy to make & the kids both liked it! (Note: neither of them liked the green beans)
I didn’t have any quick-cooking tapioca, but assumed it was to thicken the sauce, so added some cornflour/water mix at the end (after adding the tomatoes). I didn’t add the chilli because I was giving it to the kids, and only used 2 teaspoons of mild curry powder (tescos) – it definately needs more!
4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 tin chickpeas, rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 – 1/2 teaspoon crushed red chilli (optional)
1/8 teaspoon ground cinnamon
1 14 ounce can vegetable stock
1 tin chopped tomatoes
Hot cooked rice
In a 3.5 to 5-quart slow cooker, combine carrots, potatoes, chickpeas, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour stock over all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3.5 to 4.5 hours.
Stir in undrained tomatoes. Cover; let stand for 5 minutes.
We finally got round to watching the new HFW Veg show on Ch4 last night & DH wants to make this curry
This made 8 portions.
Sunflower oil, for frying
5 aubergines, sliced into long wedges (yes, really – 5 of them)
400ml coconut milk
300ml roast tomato passata
300g green beans
For the curry paste
6 garlic cloves, roughly chopped
5-6 shallots, roughly chopped
2 thumb-sized pieces of ginger, roughly chopped
4 hearts of lemongrass, chopped
5 green chillies, deseeded and roughly chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
For the raita
3 tsp mango chutney
8 tbsp plain yogurt
Fresh coriander, to garnish
Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Make the raita by stirring the chutney into the yogurt, sprinkle over a little coriander and serve alongside the curry with some naan breads or rice.
DH made this & said it was easy enough to make. It was also very nice, just as well as we have another 6 portions of it in the freezer!
A few years ago a friend of mine was on a very restricted diet to try to identify the cause of her IBS. So I was very pleased with myself when I discovered Vegetarian Cooking Without! I got a copy & wrapped it for her Christmas present…. Can you guess what was on her kitchen worktop when I went to deliver the present? <sigh> So I kept it & was please to find that it has some really nice recipes in! DH always ends up making this & usually makes a big batch so we can put some portions in the freezer for lazy days.
3 medium onions, chopped
2.5cm/1 inch piece of ginger, finely grated
1 large garlic clove, chopped
1 tbsp olive oil
1 tsp ground coriander
0.5 tsp ground cardamom
0.25 tsp ground cloves
0.5 tsp ground cinnamon
1 tsp turmeric
0.25-0.5 tsp chilli powder
60g creamed coconut
300ml boiling water
1 tbsp fresh coriander (cilantro), chopped
Freshly ground salt & black pepper
She gives a few variations in the book, our favourites are
Cauliflower & Butter bean
225g cooker butter beans
Courgette & Chickpea
350g courgettes, sliced
225g cooked chickpeas
Heat oil in a medium saucepan and add onions, garlic and ginger. Cook until the onions soften.
dissolve the creamed coconut in the boiling water
Add spices to the onions and stir another 1-2 minutes
Put the coconut milk in a food processor with two thirds of the onion mix & process until smooth
Put the processed mixture back in the pan & add passata. Simmer for 5 mins.
season with salt &/or pepper.
You can freeze the sauce now if you want or after you add the veg
Cauliflower & Butter bean
add the water, cauliflower & beans to the sauce & simmer for 30 mins
Courgette & Chickpea
add the courgette & chickpeas to the sauce & simmer for 20mins
Ingredients 2 tbsp vegetable oil 1 medium onion, chopped Coarse sea salt or kosher salt 1 medium sweet potato, peeled and cut into 1 inch chunks 1 (1 inch) piece fresh ginger, peeled and chopped 1 large or 2 small garlic cloves, chopped 1 tbsp curry powder 1 bay leaf 1 ½ cups red lentils Pita bread
1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil. 2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes. 3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt. 4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes. Serves 4
We didn’t have any pita breads so had this with rice.
I was really looking forward to this. Red lentils & sweet potato – how could you go wrong? well, it didn’t go “wrong” as such, but it wasn’t that great – perhaps my curry powder is a bit naff? Will try it again one day…
generous pinch of cumin, ground coriander, garam masala & turmeric
cup of cooked rice
tin of cannellini beans
squirt of tomato purée
small cauliflower florets
a small handful of sultanas
small cup of whole milk
1 tsp cornflour (optional)
Pour a dash of sunflower oil into a saucepan and add diced onions. Add crushed garlic, chilli powder, and a generous pinch of ground cumin, ground coriander, garam masala and turmeric to the saucepan. Add a large squirt of tomato puree, cauliflower, a small handful of sultanas and the milk and simmer for about 10 minutes until tender. Add a cup of cooked rice and simmer for about 5 minutes or until the everything is cooked through. If the mixture is too runny, mix cornflour with a splash of cold water and add to the saucepan whilst stirring. Serve with a spoonful of natural yogurt.
From “Baby & Child Vegetarian Recipes” by Carol Timperley. She suggests serving with naan or pitta bread and yogurt, but we just had rice. I thought I might try chucking a tin of butter beans in it next time to give it a little more protein.
Update 31-Jan-2012: I just made this for DD2 (9m) & she loved it. We had it with rice & Quinoa to give it some extra protein (it contains a balanced set of essential amino acids, meaning it is a complete protein source). We ate it all between the two of us
225g frozen leaf spinach (or 1 bag of fresh)
1 tbsp veg oil
1 clove garlic, peeled & chopped
225g spuds, peeled & cubed
1 tomato (skinned, seeded & finely chopped) – I just used one out of a can
1tbsp natural yogurt
0.25 tsp garam masala
rice, quinoa, naan bread or pitta fingers
cup of juice (the vit C aids the iron absorbtion)
cook spinach & squeeze out as much excess water as you can, then finely chop in food processor (My frozen spinach was already chopped, which creates a lot less washing up!)
heat oil, add garlic & leek and fry until soft
add spinach, potatoes & tomato, fry for 2min, then add yogurt & continue frying until you have a creamy consistency
add a little water, cover & simmer until spuds are very tender
sprinkle garam masala over it, cook for another 5min, then mash or puree as required