Silver Alooh
one of my absolut favorite Curries. So simple to make. So full of taste and spice. Silverbeet is a tasty green.
For this Curry I used the complete vegetable. So don't throw away the white stalks ok. They are very good to eat. Silverbeet is a great source of Vitamin A, Vitamin C, Magnesium, Irion and Calcium. It is low in calories and contains 1,8g protein with 100g silverbeet. --- Sounds pretty good to me!
I served this Curry with wild red rice. I am a lover of this kind of rice.
Black and red rice. I so love this kind of earthy, nutty taste.
For me, this rice brings out the flavour from the Curry 100%
They are really great friends.
I only can recommend to give this rice a go.
It really is a great change to Basmati rice, what mostly is served with Curries.
To make this Curry (3-4 serves) you will need:
455g potatoes cut into quarters (7 small red potatoes with skin on),
680g / 1 bunch Silverbeet - complete used with the stalks - sliced,
55g onion (1/2 a middle sized onion) - chopped,
20g (3 bigger cloves) - grated,
24g fresh ginger - grated,
6 tbsp Coconut oil,
2 tbsp black mustard seeds,
2 tbsp fresh lemon juice,
1 tbsp coconut sugar,
seasalt or pink salt for seasoning (approx. 1 tsp),
2-3 tbsp hot Curry powder,
1 tbsp Tumeric power,
1 tin coconut milk,
1/2 tin of water.
Directions
This is a dish I never heard of, I am actually not much into French cuisine. I saw this recipe on one of my vegan groups on Facebook and when I saw the pic, I immediately thought "hhmmmmm" --- when I checked on the recipe it was clear ...
I have to cook this!
Mine is a bit different, as usual --- I changed the recipe a little bit.
As meat replacement use whatever you want. But I would not recommend tofu. I gave tofu a go and would not use it again for this dish. I used Sanitariums "Tender pieces in Gravy" you can get at Coles and Woolies. But you also can use textured beef soy pieces.
The sauce simply is adorable and when you like wine gravies --- this is your dish to go! I so love this sauce, I almost ate the whole pot on my own!
Let's get started:
Start to marinate your mock meat. I used 2 tins of the Sanitarium product (open the tin and use a sieve to get rid of the gravy. You don't need that gravy. Dry the pieces as far as it gets and marinate) --- but you also can use Gardein products or textured beef style soy pieces. When you use textured soy, soak in stock til soften. Squeeze out the liquid and marinate with 1 big clove of garlic - grated, a good splash of soy sauce (approx. 5 tbps), 4 tbsp sunflower oil, 2-3 tbsp besan flour (this also will thicken your sauce!), and 2 tbsp of sweet paprika powder. Mix well and set aside to rest. You also can prepare this one day ahead --- will give the dish much more flavour!
Here are my ingredients:
2 tins of Sanitarium Tender pieces in gravy or whatever meat replacement you like
1 small red onion - chopped
1 middle sized brown onion - cut into chunks
4 middle sized carrots - cubed
5 big button mushroomes - quartered
1 cup of dry shitake mushrooms - soaked in water
1 bunch of fresh Italian Parsley - chopped
350ml dry vegan red wine - Yellow Tale or Yalumba
300-400ml veggie stock - I used 1,5 Massels beef style stock cubes
2 tsp of tomato paste
2 tbsp of dairy free margarine - Nuttelex
5 big sprigs of fresh Thyme - chopped
1 tsp dry Thyme
1 bay leafe
1 tsp Chilli powder
My version of Balti V-Chicken with Coconut-Tumeric Rice
My sweetheart is a Curry fan. I like Curries, too. They are so rich in flavour and perfect to use for any kind of fruits, veggs, nuts and meat-replacement's. I love the smell of all the spices. I love spices! A curry is a great way to treat your taste buts with real flavour. This curry I cooked a couple of days ago --- and of course no hen was harmed for my version!
For this Curry you will need:
300g vegan chicken pieces (Redwood) - or whatever replacement you like. Textured soy bites will work as well.
Half a small Cauliflower - cut into small pieces, 1 cub of raw Cashews - roasted, 2 large onions- sliced, 3 tomatoes - sliced, 3 big cloves of garlic - grated, 3 tsp fresh ginger - grated, 1 tsp Dutch Cinnamon, 2 Cardamon pots, 4 black pepper corns, 1 tsp Chilli powder, 2 tsp Garam Masala, 3 tsp Malaysian Curry powder, 2 tsp Tumeric, the juice of 1,5 fresh limes, 4 generous tbsp of vegan plain coconut yoghurt (Noodie - available at Woolies), 1 vegan chicken stock cube from Massels, 150ml water or Soy milk, 1\4 cup fresh Coriander - chopped, 1 green chilli - sliced, 1 tsp raw sugar
seasalt for seasoning, 1\4 cup sunflower oil for frying, 1 tbsp Nuttelex sunflower margarine.
For the rice you need:
1 cup Basmati Rice - washed, 3\4 cup Coconut cream, 3\4 cup water, 1\2 tsp seasalt, 1 tsp Tumeric powder
Lets get started!
Tip:
If you want an even more intense flavour, prepare the vegan meat ahead!
Whatever you want to use, mix with the same spices, a bit of garlic and a splash of oil. Cover and refridgerate over night.
My sweetheart is a Curry fan. I like Curries, too. They are so rich in flavour and perfect to use for any kind of fruits, veggs, nuts and meat-replacement's. I love the smell of all the spices. I love spices! A curry is a great way to treat your taste buts with real flavour. This curry I cooked a couple of days ago --- and of course no hen was harmed for my version!
For this Curry you will need:
300g vegan chicken pieces (Redwood) - or whatever replacement you like. Textured soy bites will work as well.
Half a small Cauliflower - cut into small pieces, 1 cub of raw Cashews - roasted, 2 large onions- sliced, 3 tomatoes - sliced, 3 big cloves of garlic - grated, 3 tsp fresh ginger - grated, 1 tsp Dutch Cinnamon, 2 Cardamon pots, 4 black pepper corns, 1 tsp Chilli powder, 2 tsp Garam Masala, 3 tsp Malaysian Curry powder, 2 tsp Tumeric, the juice of 1,5 fresh limes, 4 generous tbsp of vegan plain coconut yoghurt (Noodie - available at Woolies), 1 vegan chicken stock cube from Massels, 150ml water or Soy milk, 1\4 cup fresh Coriander - chopped, 1 green chilli - sliced, 1 tsp raw sugar
seasalt for seasoning, 1\4 cup sunflower oil for frying, 1 tbsp Nuttelex sunflower margarine.
For the rice you need:
1 cup Basmati Rice - washed, 3\4 cup Coconut cream, 3\4 cup water, 1\2 tsp seasalt, 1 tsp Tumeric powder
Lets get started!
Tip:
If you want an even more intense flavour, prepare the vegan meat ahead!
Whatever you want to use, mix with the same spices, a bit of garlic and a splash of oil. Cover and refridgerate over night.
Masala Curry
what does that mean? Mixed Spices! That can be hot, sweet, sweet and sour, sweet and spicy ... whatever.
I was in the mood for a Curry on Saturday. I wanted something spicy for lunch. I actually have fun to cook curries. I love the colours of it.
This time I decided again, to cook a "red curry".
I used textrued soy pieces again, but if you like to cook it with tofu, thats ok. I really like the texture of the soy pieces, also, how great they overtake all the herbs and spices.
For my Masala Curry I used:
2 cups of textured soy pieces (soaked in water for 30 min), 2 big potatoes - cubed, 1 big carrot - sliced, 1 cup of peas, 1 tin of kidney beans, 1 tomato, 1 thumb big piece of ginger - grated, 5 middle sized garlilc cloves - grated, 1 can diced organic tomatoes, half a bottle passata tomato mixed with water until the bottle is full again, 1 tbsp Nuttelex sunflower margarine, 1 tbsp coriander powder, 1 tbsp cumin powder, 2 tbsp Garam Masala, 2 tbsp hot Mandras curry powder, 1 tsp cardamon powder, 1 cinnamon stick, 3 tbsp black mustard seeds, 1 tbsp paprika powder, juice of half a lime, 3 tbsp plain soy yoghurt, seasalt for season, probably a bit more water, sunflower oil to fry and a bit of fresh coriander to decorate.
Jamie Oliver gave me the idea with the cauliflower rice (I changed the recipe a bit) and what we got was a perfect Indian dish :-)
You can replace the textured soy easily with firm tofu!
I used:
1 middle sized purple sweet potato - cubed, 1 big potato - cubed, 1 carrot - sliced, a good hand full of green beans - halfed, 1,5 cups of textured soy - soaked in water, 1 small onion - chopped, 1 thumb big piece of ginger - grated, 2 big cloves of garlic - grated, 1, 5 tomatoes - cut into wedges, 1 small bunch of fresh Coriander - chopped, juice of half a lemon, 2 tsp curry powder, 2 tsp Masala curry powder, 2 tsp coriander powder, 2tsp cumin powder, 1 tsp paprika powder, 3/4 bottle of passata tomato, 1/4 tin of diced tomatoes, 3 tsp Indian roganosh curry paste, Sunflower oil, water, 1/2 a stock cube (Mussels beef style), seasalt, stevia, 2 tsp dairy free Margarine (Nuttelex) - 1 for the Curry, 1 for the cauliflower, 1/2 a small cauliflower, 1 cup basmati rice.
Ange's Ratatouille
with Black & Brown Rice
I really was in the mood for a veggie dish. I harvested some Zucchinis from my veggie garden. I also had leftover pumpkin and Brussels sprouts. Some mushrooms smiled at me and in some way I thought at a Ratatouille when I looked at the green capsicum. My version of a Ratatouille was born, hehe.I also used a meat replacement from FRY'S - the stripes. I marinated the stripes with fresh garlic, smoked paprika powder, Soy sauce and a splash of sunflower oil. I also fried it separately.
What else did I used?
A couple of Brussels sprouts - quartered, half a green capsicum - cut into quarters, 1 big Zucchini - liced and halfed, 3 slices of pumpkin - cut into pieces, approx 10 mushrooms - quatered, marinated FRY'S stripes, 3 stalks of fresh Thyme, 3 stalks of fresh Lemon Thyme, 3 stalks of Majoram, 4 stalks of fresh Oregano, 1 clove of garlic, 1 cup of leftover tomato soup ( we had tomato soup the other day --- but you also can use more of the passata of course), 2 cups of passata tomato, a splash of water, 2 tbsp of sour cream (Tofutti cream cheese mixed with fresh lemon juice), 1 cup of brown rice, 1 cup of black rice, 1 tbsp Nuttelex Margarine for the rice, Seasalt, Chilli Powder, half a Mussels beef style stock cube.
with Black & Brown Rice
I really was in the mood for a veggie dish. I harvested some Zucchinis from my veggie garden. I also had leftover pumpkin and Brussels sprouts. Some mushrooms smiled at me and in some way I thought at a Ratatouille when I looked at the green capsicum. My version of a Ratatouille was born, hehe.I also used a meat replacement from FRY'S - the stripes. I marinated the stripes with fresh garlic, smoked paprika powder, Soy sauce and a splash of sunflower oil. I also fried it separately.
What else did I used?
A couple of Brussels sprouts - quartered, half a green capsicum - cut into quarters, 1 big Zucchini - liced and halfed, 3 slices of pumpkin - cut into pieces, approx 10 mushrooms - quatered, marinated FRY'S stripes, 3 stalks of fresh Thyme, 3 stalks of fresh Lemon Thyme, 3 stalks of Majoram, 4 stalks of fresh Oregano, 1 clove of garlic, 1 cup of leftover tomato soup ( we had tomato soup the other day --- but you also can use more of the passata of course), 2 cups of passata tomato, a splash of water, 2 tbsp of sour cream (Tofutti cream cheese mixed with fresh lemon juice), 1 cup of brown rice, 1 cup of black rice, 1 tbsp Nuttelex Margarine for the rice, Seasalt, Chilli Powder, half a Mussels beef style stock cube.