I haven’t done a recipe post in a while. This realisation led me to spend my bus ride in on Monday playing, “Name That Dish” with my food photos – a game I’ve been meaning to play for a while.
See, I dropped off the recipes as things got busy in April, but continued taking pics. Some of which are just reminders for me, others which I’ll post here. Arranging them by name was fun. I seem to do a lot of beef and chicken recipes when making meat-based ones.
Today’s recipe post (written last night) is showcasing a couple of vegetarian curries I’ve tried. I’ve made each recipe twice, tweaking it a bit each time, and I’ll continue to make and tweak them. They’re delicious.
Curry #1: Peanut-butter curry with lentils or four-bean mix
Top row is the first time I made this curry, with four-bean mix. The bottom row is the second time I made the curry, using lentils. This is a delicious, mild, creamy curry. I got the original recipe from onemillionwomen.com but have adapted it.
- Vegetable oil
- 1x onion
- 1 tsp minced garlic
- 1 tsp minced ginger
- Salt and pepper, to taste
- 1/2+ tsp each spice – for me, these spices were: cumin, chilli, Moroccan spice, curry powder
- 1-2 pinches/ a scattering of mixed herbs (oregano, marjoram, thyme)
- 1 can lentils/ four-bean mix
- 1/4 cup tomato paste
- Veggies: capsicum, corn, cabbage, carrot, etc.
- 1/2 cup peanut butter
- 2 cups vegetable broth
- Rice etc. for serving
- 2x pots (1 medium to large, other can be smaller)
- Stirring spoon
- Chopping board
- Sieve/strainer to drain rice etc.
- In the larger pot, heat vegetable oil over medium heat before adding the onion, garlic and ginger – it’s a variation of the flavour base I use for a number of dishes
- Allow onion to soften for a few minutes (3-5) before adding the spices “right onto the onions” – the recipe which I based my curry on says that this is “essential to developing great curry flavours”.
- Allow mixture to combine for a few minutes before adding the lentils or four-bean mix (drained), the tomato paste, and then the veggies. Stir well and let the mixture another few minutes (2-3) to simmer.
- Begin cooking the rice etc. according to package instructions in the smaller pot
- When the lentils and tomato paste are combined, add the peanut butter and veggie broth and stir well until the peanut butter has dissolved.
- Let the curry simmer for another 25-35 minutes to allow the flavours to really combine – taste it and adjust the spice ratio as needed at the end.
- Serve over the rice or whatever you had to hand and enjoy. Delicious!
- Leftovers are great for lunch the next day – just make sure that you cleanse your mouth with a cup of tea or a mint afterwards so you don’t get accused of having garlic breath!
Curry #2: Chickpea, or “Chana” curry
This curry is lovely for cold nights when you want something to warm you up. It works well when (as in the bottom row pics) you’ve got some frozen pre-cooked veg in the freezer. So yum. I got the recipe from a website after a friend recommended it.
Spices to taste: cumin, garlic, ginger, chilli, salt, pepper, curry powder, paprika, Moroccan spice mix
Mixed herbs (marjoram, thyme, oregano).
1x can whole peeled or diced tomatoes, with their juices
1x can chickpeas
- Veggies: whatever you have to hand – I’ve used beetroot, spinach, radish, carrot, capsicum, peas, cabbage….as you can see in the images.
1x serve of rice/ couscous/etc.
- Two pots, 1x medium-large pot + 1x smaller one
- Stirring spoon
- Plate and cutlery
In the larger pot, heat the oil over medium heat. When oil is hot enough*, add onion then the spices – first the garlic, chilli, ginger, then (after a minute or two), the other spices. Let them combine for a few minutes.
- Add the tomatoes and their juices, then the rest of the veggies – chunky veg are good in this dish!
- Raise the heat a little, if you wish, and add the chickpeas. Let simmer for at least ten minutes to create lovely flavours.
- Service with couscous or rice. Also beautiful for leftovers for lunch the next day – same warning about mouth-cleansing to avoid garlic breath applies.
NB. * = I have adopted a trick learnt from this recipe’s original author about how to tell if the pan is hot enough. Test the heat of your oil by wetting your hand and letting a drop of water drip into the pan. If it sizzles, then the pan is ready.