Saturday, July 31, 2010
Monday, July 26, 2010
Anyway it's totally delicious and quite mild compared to other curries I make. My mum makes a killer version of this (but with chicken so I don't eat it any more). I think she may even use the same brand of curry paste as I do. The only thing that would have made this better is chopped peanuts or cashew nuts. However since I spent hideous amounts of money this week I'll have to go without nuts for a few more. Haha.
Emma’s version of masaman curry
Serves about 8
1 med onion, sliced
1 long red chilli, sliced
½ a green, red or yellow capsicum, sliced
3 cloves garlic, chopped
1 med-large eggplant, cubed
1 med carrot, diced
about ¼ head of brocolli, chopped
about ¼ head of cauliflower, chopped
1 med zucchini, diced
handful white button mushrooms, diced
1 can chickpeas, drained
1 can baby corn, drained
tin masaman curry paste
1 400mL can lite coconut milk
1 400mL can lite coconut cream
1. Have all vegetables chopped and ready in the beginning. It’s easier!
2. Lightly fry onion, capsicum, chilli and garlic until slightly softened. I use a little bit of water usually but you can use oil if you like.
I bought some thai red rice a few weeks ago at a Chinatown supermarket. Apparently it has the same sort of nutritional value as brown rice. It tastes similar but has more of a bite to it. I cook it in the same way as I cook brown rice (one part rice, two parts water - bring to boil turn down and simmer for 30 mins) but red rice is supposed to take only 15 minutes. I reckon it takes more like 20. It's nice - but I don't think I'll go out of my way to buy it again. I prefer the brown rice tetxture :) Next type of rice I'll buy from there will be the black/wild rice. There's a black rice pudding I want to make.
We will be eating this curry for days :)
Sunday, July 25, 2010
The recipe I used is from Healthy Vegan Homemade. It was really easy to do, quite quick (I had time to make a cup of tea while it was all melting) and the end result is fantastic.
I did make some substitutions for some of the ingredients: Hemp oil for the vitamin E oil (hemp oil is strangely, SO much cheaper to buy), avocado oil for the jojoba oil (I just could not find it). I also used peppermint oil instead of spearmint. But use whatever. I think cinnamon oil would be great! I saw it at Mrs. Flannery's which is where I found my peppermint oil (funnily enough, it was the cheapest price there).
Saturday, July 24, 2010
3 Mushroom Pasta
Olive oil and knob of vegan margarine for frying
100g white button mushrooms, sliced
100g shiitake mushrooms, sliced
100g Oyster mushrooms, sliced
Handful each of basil, curly leaved parsley and Italian parsley (or just one kind of parsley), chopped
1birdseye chilli, finely chopped
1/2 red onion, diced
2 garlic cloves chopped
splash of white wine
Cooked pasta (we used a gluten free corn and rice twist pasta but any kind will do)
Wednesday, July 21, 2010
Tuesday, July 20, 2010
Saturday, July 17, 2010
Sunday, July 11, 2010
Saturday, July 10, 2010
- Bring stock to a boil with herbs, and turn down to a simmer. Or just make it up and stir in the herbs.
- Lightly fry the sweet potato and onion in some oil in large pot (I used a stock pot) until onion is soft. Add the rice and stir for a few minutes until translucent. Turn heat to med-low.
- Pour in white wine, stir, until absorbed. Put mushrooms in here.
- Add stock about a cup at a time, letting each cup absorb before adding the next one. Do this until it's cooked - you have to always watch and stir because it sticks very easily. The only thing I hate about risotto :)
- Serve garnished with parsley if you like.
- Steam potatoes, and let cool. I let them cool in a bowl on the bench and then put them in the fridge.
- Prepare the rest of the ingredients. Put in bowl with potatoes. Stir until evenly coated.
Tuesday, July 6, 2010
Sunday, July 4, 2010
Thursday, July 1, 2010
So I made the potato spinach kofta, and let it cook while I had the rice on and started the following sauce:
2 onions, sliced
2 garlic cloves, chopped or crushed
1 tbsp ginger, chopped or grated
1 tsp ground tumeric
1 tsp garam masala
1 tsp chilli powder
400g can of crushed tomatoes
Fry onions, garlic and ginger in a little bit of oil or water until soft. Add tumeric, garam masala and chilli powder. Stir and cook for a minute - don't burn! Add in the can of tomatoes and a little bit of water to make it go further. Simmer on very low heat until everything else is ready :)
Serve on top of potato spinach balls on top of brown rice.
The balls worked perfectly, the texture was just right - crisp on the outside and soft on the inside. The sauce was quite spicy (use less chilli powder to change that) but definately edible, it certainly cleared out our sinuses though.
This recipe is definately a keeper :)