Tag Archives: spicy

Vegan Spicy Red Curry Butter Bean and Kale Broth

23 Apr

This is a great fridge emptier of a dish. I had a bunch of odds and ends left over the other day and not a lot of time to go the supermarket and came up with this delicious dish. Tasty and quick to make, this is a great midweek meal.

Serves 6 / Prep time 15 minutes /Cooking time 20 minutes

You will need:
2 carrots, grated
5-6 mushrooms sliced
1 onion, sliced
50ml coconut oil
40g red curry paste
2 tsp smoked paprika

1 litre vegetable stock

200-300g butter beans

1 can chopped tomatoes
Handful of chopped kale

Method:
Add some oil to a very hot pan, once it starts to smoke, add the onion and mushroom and cook for 1 minute until browned.

Turn down the heat and add the smoked paprika and carrots and cook for 2 minutes.

Mix the veg stock with the curry paste and add to the pan. Bring to the boil and simmer, then add the butter beans, kale and tomatoes, cook for 10 minutes.

Serve with some fresh crusty bread.

Top Tips:
You can use any greens you like, such as spinach, mustard greens or cabbage etc.

The dish would work well with served with baby potatoes, or even some rice or rice noodles.

The soup has a light, smokey consistency with a kick at the end, if you prefer a richer or creamer taste you could add some coconut milk.

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Tomato Juice and Cous Cous with Spicy Roast Butternut Squash & fresh herbs served with Dee’s Leek and Onion Vegan sausages

29 Jan

I normally set some goals around this time of year, namely to eat healthy and to try and add more vegetables to my mealtimes. This recipe is fantastic, it is light but spicy and filling and by using tomato juice you are adding more vegetable goodness and a nice flavour.

Tomato Juice and Cous Cous with

Spicy Roast Butternut Squash & fresh herbs

served with Dee’s Leek and Onion Vegan sausages

finished dish

You will need
2 pack of Dee’s leek and onion sausages

1 litre of tomato juice
625g Cous Cous

1 butternut squash peeled & cubed
1/2 a red chilli chopped
1/2 green chilli chopped
2 large cloves of Garlic sliced
2-3 tablespoon of olive oil
Salt and pepper

15g Basil
15g coriander All chopped
15g parsley
10g mint

Chipotle hot sauce (optional)

Method
Preheat oven on high 220-250c

Put squash in a large roasting tray, add oil, chilli, garlic, salt and pepper. Roast for 10-15 mins until soft and browned . (garlic can burn quickly so you may want to add this at the last 5 mins of the cooking)

Bring the tomato juice to the boil.
Put the Cous Cous in a large roasting tray and spread it out evenly (the bigger the tray the less it will stick together in lumps) when the tomato juice is ready pour over the Cous Cous and stir quickly and evenly. Place cling film on top of the tray to keep in the heat in and let it sit for 10-15 min add chopped herbs and season with a some salt to taste (if you like you can add some roasted nuts too it)

Cook the sausages according to instruction. I baked them with a little salt and oil.

When everything is ready place Cous cous on a plate, the roasted squash in the middle and the sliced sausage on top and enjoy. I added some hot sauce at this stage it tied it together so well.

Enjoy

– Eoin

Tips
You could also add a dressing to the Cous Cous if you wish. By blending all the herbs with some oil and garlic and salt and a little vinegar of your choice .

This recipe makes a lot of 聽Cous Cous but it freezes well and is great for lunch with some salad the next day.

You could also half the Cous cous recipe if you want to make less.

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Curry bean casserole

23 Aug
canned for a busy day :)

canned for a busy day 馃檪

 

 

This recipe is a favourite from my college days. Every Wednesday I would go to my favourite healthy food stall for lunch. They made the most amazing bean casserole topped with basmati rice, yoghurt, bananas and fresh coriander. This recipe is my version of this great dish.

 

 

 

 

Ingredients :

1 sliced onion

300g sliced mushroom

1 diced celery stick

1 diced carrot

4 chopped cloves of garlic

1-2 inches of chopped ginger

2 teaspoons curry power

2 teaspoons ground coriander

3-4 teaspoons ground cumin

1-2 teaspoon ground turmeric

25-30g chopped fresh coriander

2-3 pints of stock

1-2 red chilli chopped (remove seeds)

4 cans of bean, of your choice (chickpeas, black beans, black-eye beans etc) rinsed

1 can chopped tomatoes

salt/pepper

Method:

Heat a big pot with oil. Add onion and mushrooms, some salt and pepper, and cook on high till browned. Add garlic, ginger, celery, carrots and spices (curry, cumin, coriander, turmeric). Cook for about 3-5 min on medium heat.

Add stock. Add beans, tomatoes and chilli.

Bring to the boil and simmer for 20-25 minutes. Add fresh coriander. Let it sit to cool for 5 minutes, then serve with rice or any grain you like.

Tips:

This is best made in advance and let it sit for a day to improve the flavor.

I love to add more cumin and lots and lots of garlic. And I like mine with bit of a kick – add the seeds from the chilli.

Be careful with chilli, and always wash your hands after handing them.

When I make this recipe I often can it in old jam jars. To can the casserole:

Wash the lids and jars then boil 4-7 min to sterilize them.

Let jars dry.

Add the hot casserole to the jars, leave about 陆 an inch for the top, wipe the jar with a towel if you spilled any on the jar. Put the lid on tightly.

Put the oven on high. Cook for 4-5 min.

Take out and let cool. As the casserole cools, it will create a vacuum and seal the jar. Jars will then be air tight . They can be store as you would other sauces and jams. Use within 3-6 months.

There any may different ways of canning. YouTube is a endless resource of information and has greatvideos.

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