Category Archives: Vegetarian
- Thai Curry Paste:
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tablespoon black peppercorns
- Handful coriander stalks
- 6 shallots or 1 red onion
- 4 garlic cloves
- 2 inch piece of root ginger (or galangal) peeled
- 2 lemon grass stalks, sliced
- 4 green chillies
- 1 tablespoon dark soy sauce
- Grated zest & juice of 1 lime
- For the Curry:
- Rapeseed oil
- Green beans, red peppers, babycorn, cauliflower, broccoli (any vegetables)
- 1 sliced onion
- 3 tablespoons curry paste (above)
- 2 tablespoons soy sauce
- 1 tsp light brown sugar
- Juice of ½ lime
- 1 can of coconut milk
- Make the paste: dry roast the coriander and cumin seeds in a small pan and then grind together with the black peppercorns. Add to a processor with the remaining paste ingredients until it forms a fine paste.
- Heat the oil in a wok or a pan and add the onion for 5 minutes. Then add the curry paste for 1-2 minutes until it smells aromatic. Add the coconut milk, sugar, soy and lime juice and mix well. Bring to the boil and reduce the heat. Add the mixture of vegetables and cook for a couple of minutes until al dente. Do not overcook the vegetables or they will be soft and mushy.
- Sprinkle over coriander leaves and serve with brown basmati rice or buckwheat noodles.
Cauliflower & Chickpea Coconut Curry
- 1 tablespoon coconut oil
- 1 medium onion finely chopped
- 2-3 fresh green chillis chopped
- Thumb sized piece of ginger chopped
- Small bunch of coriander (stalks chopped)
- ½ cauliflower (broken into florets)
- 300g sweet potato (chopped)
- 1 tablespoon mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons dessicated coconut
- 300ml vegetable stock or bouillon
- Optional: coconut cream, sliced chicken, turkey or king prawns
- Heat the coconut oil over a medium heat. Add the onions, chillies, ginger, coriander stalks, mustard seeds, turmeric and cumin and cook for 7 minutes.
- Stir in the cauliflower, sweet potato and coconut. Season with salt and pepper and add stock.
- Bring to the boil and turn down to a simmer. Cook until the vegetables are tender.
- Stir through the coconut cream if using and scatter over the coriander leaves
- Serve with grain of your choice and use as a side to meat or fish. If using meat or fish in the dish, you can to the dish 5 minutes before the end of cooking.
Bombay Potato and Spinach Filo Pie
- 700g large waxy potatoes such as Charlotte, halved
- 40g butter
- 1 onions, chopped
- Half tbsp cumin seed
- Half tbsp black mustard seed
- 1 tbsp finely chopped ginger
- 1 red chillies, halved, deseeded and sliced
- 2 tbsp Korma paste
- 200g bag fresh spinach
- 2 tomatoes, chopped
- small bunch coriander, chopped
- Half 270g pack filo pastry (3 large sheets)
- 25g melted butter
- Half tsp black mustard seed
- Heat oven to 190C/170C fan/gas 5. To make the filling, heat a pan of salted water. When boiling, add potatoes and boil for 15 mins until tender. Melt the butter then fry the onions for a few mins. Add cumin, mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Stir in curry paste.
- Cook the spinach in the microwave on High for 5 mins. Drain and squeeze out as much liquid as you can, then chop it. Drain the potatoes and tip them into the spice mixture. Crush lightly to break them up into chunks rather than mash. Toss in the spice mixture with plenty of salt to coat them, then add the spinach, tomatoes and coriander.
- Carefully unroll the pastry and brush a 20cm loose-bottomed sandwich tins with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Do the same with the other tin and remaining pastry.
- Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with seeds. Bake for 35 mins until golden
Toasted Quinoa, Lemon & Sundried Tomato Salad
- Half cup of Quinoa
- 1 tablespoon rapeseed
- 1 clove of garlic crushed
- Lemon zest
- Stock: chicken or vegetable or Marigold Bouillon
- Sundried tomato paste or 6 chopped sundried tomatoes
- Handful black olives pitted
- 50g Feta cheese crumbled
- Toast the quinoa: add oil to pan and fry garlic for 30 seconds and then add quinoa. Toast in the pan for approximately 10 minutes until it gives off a nutty aroma. Add the lemon zest and sundried tomatoes or puree for final few minutes.
- Add enough stock to just cover the quinoa and cook according to packet instructions (depending on whether it is quick cook or not variety).
- Once cooked add the rest of the ingredients and check seasoning. You may need black pepper but it should be salty enough with the feta cheese.
- Sprinkle over some chopped parsley.
- This can be served as a side to any meat dish or vegetarian kebabs!
Spicy Butternut Squash and Chilli Soup
- 900g butternut squash or pumpkin
- 2 tablespoons rapeseed oil
- 3 garlic cloves crushed
- Pinch of dried chilli flakes
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- Salt and pepper
- 1 litre of vegetable / chicken stock
- Half a tin of reduced fat coconut milk
- Salt & Pepper (check seasoning before adding)
- Preheat oven to 180 degrees.
- Mix squash with cumin, coriander and 1 tablespoon rapeseed oil and roast until tender.
- Gently fry onion, chilli flakes and garlic until soft but not coloured.
- Add roasted squash mix into onion mix and add the stock. Bring to the boil and simmer for approx 12 minutes.
- Blitz soup until smooth and add coconut milk. Taste for seasoning and adjust if required. Sprinkle with coriander and serve with crusty bread.