Keralan vegetable curry with rice noodles

 

Serves three

Preparation and cooking time: 30 minutes

Ingredients:

• 1 Spice Tailor Keralan curry pack
• 1/4 can coconut milk
• 300ml water
• 1 sweet potato
• 1/4 head broccoli
• 1/2 red pepper
• 1/2 green pepper
• 40g rice noodles
• 2 shalots

Method

1. Chop the vegetables and prepare the spices

 

 

 

 

 

 

 

2. Fry the spices (from the Spice Tailor package) for 30 seconds

3. Add all of the vegetables and coat well in the oil and spices. Fry for 5 minutes.

4. Add the sauce mixture (from the Spice Tailor package) and stir well.

5. Add the coconut milk and water, stir well. Leave to simmer for 15 minutes.

6. Add the rice noodles and remove from the heat. Put a lid on the saucepan and leave to soak for 5 minutes or until the noodles are cooked.

Serve and enjoy!

Tofu Coconut Tandoori Masala

Right, I am officially forcing myself to get back into food. But I know tomorrow I will be heading to the supermarket and getting more cereal, as the only reason I made curry is that I finished the cereal. Dammit.

Ingredients (Serves 1)

• 5 chunks of firm Tofu
• 2 trees of broccoli (you know what I mean)
• 1/2 spring onion
• 1/2 red pepper
• 3 tbs Coconut milk
• 2 tbs Soy Milk
• 1 tsp Soy sauce
• 1 tsp  Tandoori Masala Powder (or just curry powder of some sorts)

Method

1. Heat coconut oil in a pan and add the chunks of tofu – fry until crispy
2. Add the spring onion, pepper and broccolli – cook till ready to eat
3. Push the mixture to the corner and fry the curry powder for about 30 seconds then mix into the rest
4. Add the Coconut milk, soy milk and soy sauce
5. Cook till thickening
6. Serve on own, or with rice / veg/ naan. What you want!

Vegan Chocolate, Strawberry and Coconut Brownie

Sunday night is date night.

Evie and I decided to have dinner together tonight, pooling together our ingredients we managed to make some pretty tasty stuff. We decided to make a healthy brownie and watch our guilty pleasure (Extreme make over – weight loss edition). Oh Evie is my friend, not a dog or bear I am weirdly attached to – that would be the seal, and her name is Sophie cause I am really adventurous.

So I made this recipe a long time ago when I was none vegan. Which basically had an egg instead of strawberries, and you know what, tastes just as good! Desert comes first cause if you died after your first course, you would have died not actually having what you wanted in the first place:

Vegan Brownie

Ingredients (makes 6)

• 180g (3/4 cup) Thick Coconut milk
• 60ml (1/4 cup) Almond/soy/rice milk
• 64g (1/2 cup) Cocoa powder
• 43g (1/2 cup) Wholegrain rolled oats
• 30g (1/4 cup) chopped strawberries
• 30g (1/4 cup) chopped strawberries (2)
• 1 tsp Baking powder
• 150g Roughly chopped pecans (or nuts of your choice)

Method

1. Add all ingredients but nuts and one of the 1/4 cups of strawberries into a blender and blend until smooth
2. Mix in the the nuts and strawberries with a spoon
3. Spoon into a square container (I used a small 15×15 cm)
4. Bake for approx 20 mins
5. Leave to cook, cut and serve

 

 

Kurbis, Coconut and Mango Curry

We love the Kurbis.

We (Evie and I) and had some Kurbis left over from the mash the other night and decided to sick it in a curry instead of buying a butternut squash or anything else! Tasty as ever, and as usual, our usual blob of yoghurt to finish on top.

Ingredients

Serves 3-4

• 1/2 Kurbis
• 1/2 Mango
• 1/4 red pepper
• 1 Small onion
• Tomato pasata
• Shredded coconut
• Coconut Milk (we used 0% yoghurt as a healthy alternative)
• Rice
• Tumeric
• Chilli Powder
• Cumin seeds

Method

• Chop and boil the kurbis until softening,
• Meanwhile fry the onion in a frying pan with the spices and red pepper.
• Add the kurbis to the frying pan and sautee all together.
• Add more of the spices onto the mixture in the pan
• Add the shredded coconut and tomato pasata (how much is up to you)
• When it is nearly cooked add the coconut milk (or yoghurt) just to warm through and make a creamy tomato spiced sauce.
• Serve with rice or Couscous (and the usual blob of Yoghurt)

 

 

Chilli Prawn with Kurbis and Coconut mash

 

 

 

Before you ask what Kurbis is, it’s called Cucurbita in English, but the German word is so much easier to say.

Sweet Chilli Prawns are one of my favourite things ever. So this was a real treat, even if the room stank.. once more. This “Kurbis” is native to the Andes and Mesoamerica, so I have no idea what it is doing all over Germany, but I am not complaining because it is delicious!

 

Ingredients

Serves 2

• 125g Prawns
• 1/2 red pepper
• sweet chilli powder
• 1/2 Kurbis (Cucurbita)
• Shredded Coconut (could add essence or some coconut milk for more flavour!)
• Salt and Pepper for seasoning

Method

• Boil the Kurbis until mashable
• Fry the prawns (until cooked if raw) with oil, sweet chilli sauce and seasoning with the diced pepper
• Drain and mash the Kurbis like you would potato
• Add the Coconut to the Kurbis, stir
• Serve!