My partner cooked these delicious curries from Vegan Richa’s Indian Kitchen. In the background: cauliflower and peas in spicy curry. The sauce in this dish is made creamy with cashew nuts, yum. But the main event was chicken-free balti, using chicken-free strips from the Alternative Meat Co (available from our local supermarket, hooray!). This was a very flavoursome curry with a great blend of spices. The chicken strips were grilled first, then used as the recipe described. They added a smoky flavour to the balti.
Good work honey! Please can cook this again for us sometime.
This is a satisfying and very tasty curry: coconut chana saag from Isa Does It, also available online from the Guardian’s website. The traditional spinach is replaced by kale: I used tuscan kale. This is an easy recipe to make, and the only change I made was to leave out the cayenne pepper so that I could be sure child #1 would eat it. We’re getting into brown rice at the moment, but this would be good over basmati rice as well.
I’ve just noticed that this makes two orange-coloured kale-containing posts in a row. I’d better do something sweet for my next post (-:
Here I am preparing the Thai-style yellow curry recipe from Leigh’s new book Veganissimo. This was a first for me – cooking with the stem and roots of coriander. If you look closely in this photo you can see them. The stem and roots of the coriander pack in a whole lot of flavour, and are just one of the reasons why everybody (including Fairfax Media’s Good Food, and ABC Radio’s The Main Ingredient) loves this recipe. Visit either of those links to see a beautiful photo of the finished product (topped with the delicious coriander dressing) and the full recipe.
Another great thing about this recipe is that it has taught me a new way to prepare tofu: freeze, then squeeze, then rip up, lightly flavour and bake. You end up with irregularly shaped chunks with a great texture. I must cook this again soon.