Tag Archives: vegetarian

Kev’s Vegan Bombay Potatoes Quick Quick!

The longest thing about this dish is peeling the potatoes and waiting for them to boil!  It’s well worth the wait though.

Mumbai (offensive) Bombay potatoes are as much a quick snack as they are a side dish to go with curry and rice; personally, I love to scoop them into some paratha and scoff them! 

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This recipe is completely vegan and contains no small children or rabbits.   In fact, it’s fucking pukka.

Serves 4-6 people

Ingredients.

Generous pinch of salt

3 large potatoes (around 1KG in total), halved

15g root ginger, peeled

3 garlic cloves, peeled

2 large tomatoes, one quartered,
the other cut into slim wedges.  You can also use tinned chopped tomatoes if you wish!

4 tbsp vegetable oil

¾ tsp cumin seeds

1 tsp mustard seeds

1 large onion, roughly chopped

2/3 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

½–¾ tsp chilli powder

Large handful of chopped coriander leaves

Method.

Boil a large pot of water and salt it well. Place in the peeled potatoes and boil until tender (up to 30 minutes). Drain, then cube or half the potatoes. 

Blend together the ginger, garlic and quartered tomato until smooth.

Heat the oil in a large non-stick frying pan.

Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion.

Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt.

Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste.

Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours.

Check the seasoning, salt to taste and stir in the chopped coriander and serve.

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Kev vegan veg curry mk2 potatoes and chickpeas

It’s turning bloody cold; so I decided to have another go at making the veg vegan curry!

For the general list of ingredients, see this previous blog entry here:

I used a tin of chopped tomatoes and popped some squished up organic tomatoes into puree to give it a different base; I also left the onion chunkier than last time, didn’t use a blender at all!

There was also no spinach left in the fridge, so I threw in a load of new boiled potatoes along with some beans and a bit of lime juice. 

I’m definitely much happier with this version of the curry; the absorbing nature of chickpeas definitely makes for a better consistency!!!

Oh, and I also have a Tefal ‘Madras’ curry pan which is very cool!  Bit better than the wok, sure you’ll agree!

Bud bud bud.

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Kev’s totally Vegan Vegetarian chickpea, brocolli and spinach curry

I decided to take up the challenge of ‘Veganuary’ and have adopted a totally vegan diet for the entirety of January; so far, I’m happy to say, it’s been a fucking piece of piss.

With this curry, you can probably add just about any veg that you want; next time, I’m going to add some boiled potatoes and a little more chilli!

As you can see, I cooked it in a wok (it’s not just for Chinese food you know!) and the curry was a little more liquid based than I would have preferred, which I put down to the reduced amount of chickpeas.

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Once it’s drained off (as per the tupperware box picture), it’s fantastic to keep for lunches.

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Very healthy, doesn’t half make you fart though!

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INGREDIENTS

1 onion, chopped
2 garlic cloves, chopped
3cm ginger, grated
6 ripe tomatoes
200g of tinned chopped tomatoes
1/2 tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
Pinch of chilli flakes
1 tsp of yeast extract (Marmite)
4 tbsp lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g Chickpeas, drained
200g of Butter beans or similar
100g baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashew nuts

METHOD

  • Put the onion, garlic, ginger and tomatoes in a food processor or blender and whiz to a purée.
  • Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract.
  • Bubble together for 2 mins, then add lentils and coconut cream.
  • Cook until lentils are tender, then add the broccoli and cook for 4 mins.
  • Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
  • Serve with rice and toasted pitta bread, if you are so inclined!