Vegan Cook-a-Long

Curry Dish - Close to the Real Recipe

[something's amiss with the photo thing on Blogger, so i will post my photos later. If you do want to see them now, click here or here]

Last night, i had a taste for curry, so i looked up the recipe again and saw that while i didn't have all the ingredients it asked for, i did have the staples. I do admit i was creative with the recipe, but got the heart of it. That's why i love making curries - i can improvise easily and still have a good dish. Plus, i can use up some veggies that might otherwise go bad!

So, instead of chickpeas (i ran out), i used tofu that i treated like paneer. And, since i had a bit of zucchini and rapini left, i used that as well. I did add the apple, which was a new thing for me. I quite liked it, though. It added a nice flavour and texture to the dish. I didn't use coconut or raisins but the tomatoes and apple, i thought, provided the sweet and more gentler flavours than the curry spices.

All in all, a good and simple comfort food dish for me. I usually like my curry dishes more heated, but this hit the spot for the mood i was in. I have to admit that i used more than the 'curry powder' the recipe called for - i also added ground cumin, ginger, ground coriander, tarragon, fenugreek and a dash of chili powder.

I made enough for leftovers for lunch, which always is a nice treat. The curry saturates nicely into itself and the rice, and it's so much better than a boring salad or sandwich!

Labels: apples, curry

posted by vania @ 8:48 PM 2 comments

apples, tomatoes and desiccated coconut

Labels: apples, curry, shredded coconut, tomato

posted by Carla @ 9:59 AM 3 comments

not Butter not Chicken

The first thing I thought when I started making this meal was that it was so easy to prepare. Even though I make simple curries on a regular basis, I somehow have it in my head that indian=complicated. Maybe it's just the seemingly long list of spices.



I used Green Cuisine's Wheat Cutlets seitan rather than making my own.



I really like cooking things in the wok.



We ate the curry with brown basmati rice and spinach naan. The flavour of the sauce was really nice and smooth and the texture was comforting. The peanut butter was a really nice addition to the sauce, creating an even deeper, more delicious smell.

Sadly, I think I don't like seitan. It was a bit rubbery and spongey. Maybe it's the brand, or maybe I should have cooked it separately first. Has anyone tried this brand before who can tell me if they feel the same way? Or maybe I just need to make seitan myself. Or use a different protein.

In any case, I loved the flavour and definitely plan to make this again. The boy commented that the sauce was very much like the non-vegan version. I just finished off some leftovers with chickpeas added. I also think that the sauce would make a great potato curry!

Labels: "Mocked Chicken Makhani", curry, indian, seitan

posted by mishka @ 1:22 PM 6 comments