Creamy Coconut and Veg Curry

This curry is inspired by a Rick Stein recipe from his book Rick Stein’s India. It’s buttery, creamy and wholesome. I’ve used some of the same vegetables here and have cooked them al dente just like Rick’s recipe. My vegan version uses coconut milk which adds to the creamy texture and I’ve made mine slightly less thick so as to serve perfectly with some rice. You’ll be going back for seconds.

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What you’ll need: (serves 4-6)

  • 500g of baby potatoes, washed with skin left on
  • 500g of vegetables of your choice, I’ve used cauliflower, carrots, green beans and frozen peas
  • 1 tablespoon of oil
  • 1 medium onion
  • 5 cloves of garlic
  • thumb size piece of ginger
  • 400g tin of chopped tomatoes
  • 1 teaspoon of chilly flakes or powder
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of Garam Masala
  • 1/2 teaspoon of desiccated coconut
  • 1/2 cup of cashew nuts
  • 400g tin of coconut milk
  • Chopped coriander to garnish
  • salt for seasoning

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Method:

  1. Cook the potatoes separately. If you like your vegetables softer you can cook these with the potatoes. Otherwise follow the recipe.
  2. Heat the oil in a pan and gently cook the onions for about 10 minutes over a medium heat, until translucent.
  3. Grate in the ginger and garlic, stir well and cook for a further 2 minutes. Then add in all of the spices and stir continuously to cook through.
  4. Add the tinned tomatoes. Pour a little water into the tin, rinse and add to the pan. Simmer for 5 minutes.
  5. Add the cashews to a food processor with about 4 tablespoons of water. Pulse to a paste and add to the pot.
  6. Add the coconut milk and stir until completely combined. Add in all of the vegetables, except the potatoes and cook until they are heated/cooked through.
  7. Add the potatoes and gently mix to make sure they are coated in the sauce. Garnish with coriander.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Spicy Pea and Potato Curry

It’s the first Meatless Monday of 2016 and guess what, it’s another curry. Yes, I do eat a lot of curries but they’re just so darn tasty, easy to cook and usually they’re quite light on the pocket. This one is as easy as my Quick and Easy Chickpea Curry but there’s more of a punch to this one with the addition of fresh grated ginger. I’ve also added in cumin for warmth and extra aroma. Again this one takes only 30 minutes to make and it’s rich and creamy. I don’t recommend you freeze this curry as potatoes are never quite the same after this process. Also, if you’re going to have left overs keep some peas by and add them fresh the next day so that they maintain their delicious sweetness and that little pop when you bite into them.

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What you’ll need: Serves 4 – 6

  • 300g baby potatoes, skin on and washed and halved
  • 1 tin of coconut milk
  • one large onion, finely chopped
  • some oil for frying
  • 4 cloves of garlic finely chopped
  • 1 tablespoon of freshly grated ginger
  • 1 teaspoon of chilli flakes
  • 1 tablespoon of garam masala
  • 2 teaspoons of turmeric
  • 2 teaspoons of ground corriander
  • 2 tablespoons of ground cumin
  • 1 teaspoon of dark muscovado sugar
  • 1 punnet of cherry tomatoes, washed well (there should be 3 tomotoes per person)
  • 1/2 teaspoon of salt
  • 200g of frozen garden peas or petit pois

Method:

  1. Bring a large pot of water to the boil and add in the baby potatoes
  2. In a separate pan or wok heat the oil and add the onion. Cook the onion with a lid over the pot and when they start to soften add the garlic. Cook for a little longer with the lid on. We want the garlic to soften.
  3. Remove the lid and cook until any liquid has evaporated. Now add in the ginger followed by the rest of the spices. Stir well to cook out the spices. Add a little coconut milk to prevent it from burning. When the pan is fragrant add the rest of the coconut milk and heat through.
  4. Sprinkle in the sugar and mix well, add a little more if you think it’s needed.
  5. Once the potatoes have cooked add them to the mix along with the peas. Once the peas are heated through you’re ready to enjoy with some flat bread and some basmati rice.

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Costing:

For the cost I’m adding €0.10 for every teaspoon of spice. If you go to the Asian market you can buy different sized bags of spices and it’s so cheap. I think €0.10 is erring on the low side here.

  • 1 tin of coconut milk = €0.89
  • 2 tablespoons of sunflower oil for roasting plus another 1 tablespoon for frying (I’m not even going there)
  • one large onion, finely chopped €0.33
  • 4 cloves of garlic finely chopped €0.25
  • 1 tablespoon of freshly grated ginger €0.25
  • 1 teaspoon of chilli flakes €0.10
  • 1 tablespoon of garam masala €0.10
  • 2 teaspoons of turmeric €0.10
  • 2 teaspoons of ground corriander €0.10
  • 2 tablesppons of ground cumin €0.40
  • 1 punnet of cherry tomatoes, washed well €2.00
  • 1 teaspoon of muscavado sugar €0.10
  • 200g of peas €0.50
  • 300g of baby potatoes €0.33
  • 1/2 teaspoon of salt

Prep Time & Cook Time:  30mins 

Cost per person, not including rice, is €1.36 for 4 people.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Indian Spiced Chickpea and Spinach Curry

I’m calling this dish a curry as I’m not sure what else to call it. It’s made with tomatoes and flavoured with Indian spices so I guess it’s something that can be called a curry. This went down a treat with my sister for this week’s Meatless Monday. It’s pretty moreish, takes no time to make and costs practically nothing. It would be a great dish for a large family as this recipe makes a lot.

Like most of my Meatless Monday dishes this one freezes really well too but the key thing is not to add spinach to the portions that you plan to freeze, the spinach is so much nicer added fresh. Like my quick and easy chickpea currythis dish takes the same amount of time to make as it does to boil a pot of rice. I’ve added a little paprika for some heat but you could always add some chili too.

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What you’ll need: (Serves 6-8)

  • 1 large onion finely diced
  • 2 tins of chopped tomatoes
  • 2 tins of chickpeas, rinsed and drained
  • sugar to taste (I added 1 teaspoon but tastebud intuition)
  • teaspoon of ground ginger
  • teaspoon of ground coriander
  • 2 teaspoons of turmeric
  • 2 teaspoons of paprika
  • teaspoon of freshly ground pepper
  • 2 tablespoons of medium curry powder
  • bag of baby leaf spinach, washed
  • 1 tablespoon of sunflower oil

Method:

  1. Heat the oil in a large pan and add the onions. Gently cook with the lid on until the onions become translucent.
  2. Add the spices to the pan and stir well to cook them. Add half a can of the tomatoes and continue to cook for 2 more minutes.
  3. Add the rest of the tomatoes and heat through. Taste and add sugar if required. Once hot enough add in the chickpeas.
  4. Just before serving add in some spinach and cook until it’s just wilted.
  5. Serve up with some basmati rice.

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Costing:

  • 1 large onion = €0.33
  • 2 tin of chickpeas drained = €2.16 (I used organic chickpeas here)
  • 2 tin of chopped tomatoes = €2.16 (I only use organic canned tomatoes)
  • I’ll add in €1.00 for the spices (it’s much less though)
  • 1 bag of baby leaf spinach = €1.59

Prep & Cook Time: 20mins

Cost per person, not including rice is €1.20 for 6 people or €0.90 for 8 people

 

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx