Trio of Vegan Curries

All three of these curry dishes are naturally vegan, and perfect to serve up with Crosta & Mollica Organic Wholeblend Piadina when entertaining friends or cooking for the family. Serve with a bowl of dairy free yoghurt and stir through some freshly chopped mint, and sprinkle with paprika.

Tarka Dal

Serving size: 4 | Prep time: 5 minutes | Cooking time: 25 minutes

Ingredients:

  • 2 tbsp vegetable oil
  • 1 white onion, diced
  • 1 clove of garlic, crushed
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • ½ tsp dried chilli flakes
  • 225g split red lentils (rinsed thoroughly until the water runs clear)
  • 600ml water
  • Zest and juice of one lemon
  • Salt & pepper to taste
  • Bunch of fresh coriander, roughly chopped

Method:

Heat the oil in a large heavy based pan, add the onion and sauté for 5 minutes or until soft, pale and golden. Add in the garlic, ginger and spices and allow to cook for a minute whilst stirring.

Add the lentils to the pan with the lemon zest, juice and 600ml of water. Bring to the boil and then allow to simmer for 5 minutes. Stir well, cover and then reduce the heat and simmer for a further 15 minutes. The lentils should be soft and broken, allowing the mixture to become thicker. Add some more water if needed as the dal will thicken further as it cools. Check the seasoning and add salt and pepper to taste.

Spoon into a sharing bowl and sprinkle with fresh coriander before serving with warm Organic Wholeblend Piadina.

Sag Aloo

Serving size: 4 | Prep time: 8 minutes | Cooking time: 25 minutes

Ingredients:

  • 2 tbsp vegetable oil
  • 1 white onion, diced
  • 1 clove of garlic, crushed
  • 2cm piece of root ginger, peeled and grated
  • ½ red chilli, deseeded and finely chopped
  • 2 tsp black mustard seeds
  • 1 tsp ground turmeric
  • 500g potatoes, peeled and cubed
  • 125g fresh spinach leaves, washed
  • 200ml water
  • Salt and pepper to taste

Method:

Heat the oil in a large heavy based pan, add the onion and sauté for 5 minutes until soft, pale and golden. Add in the garlic, ginger and spices and allow to cook for a minute whilst stirring.

Add the cubed potatoes to the pan and stir well to ensure the spices coat them fully. Pour over 200ml water and season with a good pinch of salt and pepper. Cover and simmer over a gentle heat for 10 minutes, check that the potatoes are tender.

Stir in the spinach leaves and cook for a few more minutes until fully wilted. Adjust the seasoning to taste and serve with warm Organic Wholeblend Piadina.

Vegetable Curry

Serving size: 4 | Prep time: 5 minutes | Cooking time: 20 minutes

Ingredients:

  • 2 tbsp vegetable oil
  • 1 white onion, diced
  • 1 red pepper, deseeded and cubed
  • 1 clove of garlic, crushed
  • 2cm piece of root ginger, peeled and grated
  • 400g cubed butternut squash
  • 3 tbsp curry paste (base the heat on your own preference)
  • 400g can of chopped tomatoes
  • 150g frozen peas
  • 150ml water
  • 1 bunch fresh coriander, chopped
  • Salt and pepper to taste

Method:

Heat the oil in a large heavy based pan, add the onion and peppers and sauté for 5 minutes until soft. Add in the garlic and ginger and allow to cook for a minute whilst stirring. Add in the cubed butternut squash and curry paste and mix well. Add the chopped tomatoes and 150ml water, season with a good pinch of salt and pepper and cover.

Simmer over a medium heat for 15 minutes. Stir in the peas and bring back to the boil. Simmer uncovered for a further 5 minutes until the squash is tender.

Adjust the seasoning to taste and stir in the coriander. Serve with warm Organic Wholeblend Piadina.

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