Tag Archives: curry

23Sep/15

Curried Chickpeas with Kale

Curried Chickpeas & Kale

Well, my Cavolo Nero, the dark green Italian variety of kale has grown to about 3 feet tall and still producing.  However, it needs to be used quickly as the leaves are acquiring a hint of bitter.  And as I don’t believe in waste, kale is the order of the day until the new very hardy Borecole variety I have planted for this winter’s supply of this beautifully nutritious and delicious brassica starts to produce fresh, green succulent leaves.  Simple as always and if you are really stuck for time, have you tried using ready fried onions – see here?  I do when I can’t be bothered to chop and fry onions and for most curries it works fine – use about 2 tablespoons for 1 onion. It is not gluten free so please be careful.

Here is some more information about this wonderful black kale if you are interested – click here

Ingredients

1 tin chickpeas, drained
125 grams chopped kale – any sort, I used Cavolo Nero
1 onion, sliced
2 tablespoons oil
3-4 cloves garlic, grated or chopped fine
1½ inch piece ginger, grated or chopped fine
2 teaspoons curry powder
½ teaspoon turmeric
2 heaped tablespoons plant based unsweetened yogurt (I use Sojade which I usually buy from As Nature Intended or Tesco’s dairy free yogurt is very good too)
2 tablespoons tomato puree
Salt

Method

  • Fry the onion in the oil until golden
  • Add all the spices, yogurt, tomato puree and salt and fry on low heat for 8-10 minutes until the spices are cooked. Add small splashes of water to stop it from sticking to the pan
  • Add kale and chickpeas and about 200-250ml of water
  • Cover and cook on low heat for about 20 minutes or until the kale is cooked through
31Jul/15

Spicy aubergine bhaji

Aubergine bhaji(3)

Apart from potatoes, aubergines are second on my list of most used vegetables.  You can curry them, stuff them or dip in flour and fry them – I have even used aubergines in my vegetable biryani with very good results and of course aubergine pickled in vinegar with garlic and a some mint is delicious.

This is a spicy aubergine bhaji where I have used a mix of whole spices generally known as Panchporan – it is a mix of black mustard seed, fenugreek seed, fennel seed, cumin seed and black onion seed and is available in most Asian stores, some large supermarkets like Tescos or buy it online – click here)

Ingredients

1 large aubergine, cut into large cubes
3 tablespoons oil
2 teaspoons panchporan (a mix of black mustard seed, fenugreek seed, fennel seed, cumin seed, black onion seed, available at Asian stores or online here)
1/2 teaspoon turmeric
1 teaspoon curry powder
3 cloves garlic, chopped finely
1 inch piece ginger, chopped finely
2 medium tomatoes, chopped
½ tablespoon tomato puree
Chopped fresh coriander (optional)

Method

  • Heat oil and add panchporan
  • Let the spices brown for a minute or so until the seeds begin to pop – add all the other ingredients except aubergines

Aubergine bhaji

  • Cover and cook tomatoes on low heat for about 15 minutes – you shouldn’t need water, but if you do add a small splash
  • Add aubergines, cover and cook for another 15 minutes
  • Sprinkle fresh coriander and serve with rice or any flat bread

 

23May/15

Aloo gobi

Aloo gobi(2)

Here’s the way I do my aloo gobi…you know the one we inevitably order when we go for a curry…. The sauce is very basic with tomatoes but the trick is to first add the potatoes and then 10 minutes later pop in the florets – keeps them nice and crisp and perfectly cooked – add them all together at your peril….potatoes take longer to cook and poor cauli suffers the “squidgy mush” syndrome.

I also tend to use a few of the stalks provided they are nice and fresh….why waste? And they add flavour and texture so do give it a go.

Aloo gobi dinner

Serves 4

Ingredients

1 small cauliflower (my florets weighed about 350-400 grams)
Few cauliflower stems and leaves if fresh, roughly chopped
3 medium potatoes (about 500 grams), cut into 4 each
1 medium onion, sliced
3 tablespoons oil
3-4 cloves garlic, minced or chopped
1½ inch piece of ginger, minced or chopped
1 teaspoon turmeric
2 heaped teaspoons curry powder
1 teaspoon cumin powder
2-3 medium tomatoes
1 tablespoon tomato puree (or add more tomatoes)
Salt to taste
A little fresh coriander for garnish

Method

  • Fry the onions in oil until golden
  • Add all the spices, tomatoes, tomato puree and salt

Aloo gobi

  • Cover and cook gently until tomatoes are cooked and mushy – add a small splash of water if required

Aloo gobi(3)

  • Add potatoes and cauliflower stems (if using) and 150ml water and cook for 10 minutes

Aloo gobi(4)

  • Now add the cauliflower and cook for a further 15 minutes
  • Sprinkle with fresh coriander and serve with rice or chapatti
13May/15

Lentil nuggets and curry sauce

Urad dal pakoras(3)

Not enough can be said to extol the virtues of lentils specially in a vegan/vegetarian diet.  They are full of nutrition and a source of protein and should be the mainstay of any vegan or vegetarian diet – they are so versatile and you lose out big time if you don’t get to know them intimately. There is a huge variety of lentils available and yet most of us don’t venture beyond orange lentils or mung beans.  Did you know that lentils without the skin taste completely different to lentils with the skin – for example, take the ubiquitous orange lentil – have you tried the very same with the skin? a very different story ……

Lentil nuggets are deliciously crunchy and so easy to make and yet for some reason had slipped off my repertoire – some things do and then one day it just appears on the radar, triggered by some unknown thought or action….who knows! Anyway, the other day I opened the cupboard to get my usual orange lentils out and spotted the jar of urad dal which I admit doesn’t get as much attention from me as the other lentils….and that is how it came to be.

Urad dal pakoras(2)

I forgot to soak the lentils overnight but 4 hours in luke warm water is enough and does the trick. As I was doing the nuggets as part of our evening meal, I decided to make a curry sauce with floating nuggets and you can see for yourself that it was a huge success – lentil nuggets are back on the menu!  For this curry sauce I used yogurt instead of tomatoes but there is nothing to stop you from adding a tablespoon or so of tomato puree.

Urad dal pakoras(6)

Urad dal is a sticky lentil so if you add a little to your regular orange lentil, it will give it a slightly gloopy texture – try it.  Lentil nuggets can be made with just urad dal or a 50/50 combination of urad and mung dal but I have used just urad for this recipe. Give it a go and you’ll see what I mean – it is so simple and the texture of the nuggets is firm and crunchy unlike pakoras made with gram flour (basan).

Makes about 15-16 nuggets

Ingredients

200 grams skinless urad dal (soak overnight in cold water or for 4 hours in warm water)
1 teaspoon onion granules
1 teaspoon curry powder
½ teaspoon cumin powder
½ teaspoon paprika
½ level teaspoon baking soda
½ teaspoon salt
Handful of chopped fresh coriander
Oil to fry
Little chopped fresh coriander for garnish

Method

  • Rinse the soaked dal and grind in blender to a coarse, thick paste
  • Add all the ingredients and mix well

Urad dal pakoras

  • Gently form into small, golf size balls – the balls will be soft but that’s fine
  • Heat some oil in a small wok – about ¼ inch of oil
  • Fry the nuggets for 10 minutes, turning to brown all sides. Using 2 forks to turn them over works well for me
  • Serve with a sweet chutney or in a curry sauce (see below) and eat with rice

Curry sauce

Urad dal pakoras(5)

Ingredients

1 medium onion, finely chopped
3 tablespoons oil
3-4 cloves garlic, minced or finely chopped
1½ inch piece ginger, minced or finely chopped
2 teaspoons curry powder
½ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon dried fenugreek leaves (available at all Asian stores or online – buy small packet as it goes a long way)
½ teaspoon paprika (for colour)
Little salt
100ml unsweetened natural yogurt (I used Sojade)

Method

  • Fry the onion in oil until golden
  • Mix all the spices with the yogurt and a little water and add to the onions
  • Fry the spices for about 6-7 minutes, adding small splashes of water if required
  • Add about 400ml of water and let the curry sauce simmer on low for about 20 minutes
  • Check the sauce for preferred consistency and add the urad dal nuggets and simmer for a further 5 minutes
  • Sprinkle the chopped coriander and serve with boiled rice