~ 🥭 Mango Curry 🥭~
🌱 Vegan Friendly 🌱
Okay guys, this dish is perfect for these hot summer days we’ve been having 🌞 It feels light and it is SUPER tasty 🤤 A plus is that it’s really easy and it will definitely impress whoever you serve it too 😉
Blend 2 mangoes, 1 lime, 5cm piece of ginger, 1 teaspoon turmeric, 1 teaspoon chili flakes, 1 1/2 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon vinegar and 3 garlic cloves until you have a creamy mango puree. Trust us, it WILL smell strong, but this is what you want 😬
Next is to cook your favourite chicken style seitan with some onion in a pan, add some chopped red pepper, 175ml coconut milk, 1 chopped mango and then add your mango puree to the this mix as it cooks 👌
A suggestion is to serve your curry with some jasmine rice, as we found it really compliments each other 😊 and that’s it, really simple and sure to satisfy 🍃
We would love to hear your plans for the festive season 💚 let us know down in the comments ⬇⬇⬇ We will be updating you guys on some exciting news soon, so STAY TUNED 😁🌍⚡
I've never been a big fan of meat and have always been a big animal lover so it never really made sense to me to consume animals.
But the last 30 days I committed to going 100% vegan to see how my body reacted and encourage myself to learn more about the almost taboo topic.
It's been fun to try new foods that I wouldnt usually try, but its also been eye opening to learn more and more about the meat and dairy industry. I have always been aware of what is going on but it is so much easier to be ignorent than to make a change. The biggest confusion for me was how to stay fit and strong while consuming only a plant based diet, but that was only because I had no idea we can get the same amout of protein from tempeh, lentils, chickpeas and even rice as we can from grilled chicken breast, steak and egg whites. I realised there was no excuse for killing or torturing another living thing for my benefit, because there is so many other choices to live a compassionate and healthy life. Now I am committed to doing this for the animals 💗
Rendang Tempeh Curry from @nook_bali
TOM KHA VEGETABLES - I had brought lots of curry and soup paste pouches back from our trip to Bangkok exactly a year ago ... these ones from Blue Elephant contain no fish sauce so are vegan friendly as far as I could make out. I used the Tom Kha soup paste for these veggies the other day and it was bloomin’ gorgeous!! Perfect for a cold and rainy day. Apparently you can find the pastes in @supervalu_irl too so no need to travel all the way to Bangkok for that 😂😂 #phew
1 onion, chopped
2 garlic cloves, minced
1 leek, chopped
4cm fresh garlic, minced
1/4 Savoy cabbage, sliced into thin strips
3 medium carrots, grated
1/2 suede, grated
1 medium courgette, cut into small cubes
1 yellow & 1 red pepper, sliced
1 pouch Tom Kha Soup Paste
1 tin full fat coconut milk
2 tbsp Miso paste
1 tin of chickpeas
Juice of 2 lemons
1. Gently fry onion, garlic, ginger and leek for about 5 minutes in some oil.
2. Add all other vegetables, increase heat and stir fry for 7-10 minutes.
3. During that time, empty paste into a 1-litre jug. Add miso paste and coconut milk. Add hot water all the way to the 1-litre mark. Stir to ensure the paste and miso paste are fully dissolved. Add all to the vegetables and gently heat for about 5 minutes.
4. Add a tin of chickpeas and cook for a other 5 minutes.
5. Add lemon juice. Check seasoning, add salt & pepper and maybe some extra chilli sauce if required.
6. Serve in deep bowls with fresh chopped herbs on top
THE YUMMIEST KATSU CURRY
#vegan#glutenfree#sugarfree#protein Serves 4
4 small japanese eggplant (cut in half lengthways)
2 carrots cubed
A handful of cauliflower broken into large florets
2 potatoes cubed
Spice mix: 2 tsp cinnamon, 3 tsp cumin, 1 tsp garam masala, 2 tsp white pepper, 1 tsp black pepper, 2 tsp sea salt, 1 tsp oregano.
4 tbsp raw cashews
4 tbsp blanched almonds
2 medium white onions sliced
5 garlic cloves diced
3 tbsp of curry powder
1 tbsp garam masala
750 ml of boiling water
2 tsp bouillon
2 tbsp tomato paste
1 brown banana chopped
1 green apple peeled and diced
Enough quinoa for 4
Handful of fresh coriander chopped
1. Mix the homemade spice mix with 2 tbsp olive oil and the eggplant, carrot, and potato and roast in preheated oven at 350°C for 30 mins.
2. Soak cashews and almonds in boiling water for 20 mins.
3. Fry onions and garlic for 3 mins.
4. Add curry powder and garam masala and fry for 2 more minutes.
5. Add the bouillon, water, tomato paste, banana and apple and simmer for 15 mins.
6. Add 1 part quinoa and 1.5 parts water, bring to boil, remove the lid and simmer for 12 mins.
7. Add nuts and simmer for another 3 mins.
8. Blend the mix.
9. Add all the veg and allow to simmer for another 3 mins.
10. Serve with fresh coriander.
Veg, fruit, tomato paste, and nuts @rustansph
Everything else @hummus_Elijah
One of my fave #dinnerrecipes is a #coconutcurry I find it quick and easy to make.
Here is a guideline #recipe if you want to make your own.
Heat 2 tbsp of oil in a large pot, you can use coconut almond or sunflower oil.
Add in 2 small onions chopped stir for 1 min.
Sprinkle of #asafoetida and or #turmeric
Sprinkle of brown sugar and 2 tbsp desiccated coconut
Add 2 tbsp mild curry powder
Stir for another 1 - 2 mins
Add 450ml of coconut cream.
You can now add in a variety of ingredients pick and chose from:
Chickpeas, potatoes, sweet potato, peanuts cashews, cauliflower, peas, spinach. You could add in some vegan chicken quorn bits seitan or whatever you fancy!
Season to taste, I add at least 2 more tbsp of hot curry powder salt pepper curry leaves garlic powder or paste.
You can also add in chilli's or chilli powder at this stage.
Bring to boil stir bring back to simmer and cover for 20 mins stirring occasionally.
If like me you have a #carnivore at dinner with you. 🙄
You can optionally add chicken bits sprinkled with hot curry powder and brushed with oil.
Then baked in the oven. 😒
Serving options include chips as above! Rice, naan bread, poppadoms and mango chutney!
Thank you Austin K. for the great 5-star review: “World curry is a curry lover’s dream. There is a vast selection of curry options, including many vegan options to tempt your pallet. Having tried all of the vegan options, I continue to order the golden curry. It is incredibly rich and has a great spice to it. Served up with a pyramid of rice, it is a warm-you-up meal perfect for a chilly day. The staff is always friendly and I haven't seen anyone have any real issues with their food. It is hard to offer so many different curry options and have them actually taste good, so props to World Curry for doing their homework!“ #WorldCurry#CurryInPB#Curry#PacificBeach#Vegan#VeganCurry#VeganDishes#CurryDishes#GoldenCurry#5StarReview#CustomerTestimonial#CustomerReview
🥦🥥Green curry inspired by @tallulahalexandra
I used light coconut milk and broccoli as the base. As it boiled, added in eggplant, hot green peppers, onion, and dried mushrooms. With a side of rice. To season: bay leaves, paprika, cumin, fresh ginger, and garlic.
Well HELLO there, it’s been a while! This was a pumpkin katsu curry from yo on a green Wednesday (which came in an orange dish?? We were only charged for a green one tho phew) Honestly Wednesdays are our favourite day
It snowed today for the first time this year, so to warm up I made this spicy Thai red curry for dinner. It's really easy to make and very tasty! If you fancy giving it a try, here's the recipe:
Ingredients (serves 4-5):
- 1 tablespoon sunflower oil
- 1 white onion, finely chopped
- 3 garlic cloves, minced
- 2 red chillies, finely chopped
- 1 aubergine, diced
- 3 red peppers, diced
- 5 teaspoons Thai red curry paste
- 1 tin coconut milk
- (optional) 300g firm tofu, pressed, cubed and fried
- 400g vegan noodles (I used udon)
Fry the onion in the oil on a medium heat until softened. Add the garlic and chillies and fry for two more minutes.
Add the aubergine and pepper and fry for a further ten minutes.
Stir in the curry paste and coconut milk. Leave to simmer, stirring occasionally, for around half an hour or until the aubergine is nice and soft.
Add the tofu (if using) and noodles and heat through for five to ten minutes, or for as long as the noodle cooking instructions specify.
Serve, tuck in and warm up!
I’ve been looking for unusual Indian recipes and came across this site dishcovery.in they are a manufacturer of spices and meals but have a recipe site that’s saving old Indian recipes . Either it’s great marketing , for real or a bit of both probably ... either way the recipes are sublime . I’ve now made 8 dishes from the site... it’s been an experience of flavour and texture ... and a fair amount of trawling the web for ingredients .. I’m loving them .. give it a look . This meal was a Kashmiri layered saffron biriyani , and a Methukura Pappu from Telugu . #vegansofig#vegan#vegansofglasgow#plantsbefood#vegancurry#veganfinedining#dishcovery
Had a lovely afternoon at @leedscastleuk Christmas Market.. Lots of food, drink and festive music! I had a Bombay potato curry with rice and some spinach pakoras 👌 and bought a veggie sausage roll to take home. There were also vegan crepes, if only I wasn't so full 😩
Savory breakfasts are so underrated. I swapped out my usual avocado wrap at @cupitol and tried the sweet potato bowl, which is filled with nutrient-dense foods that are sure to keep me going for hours to come! #veggiesforbreakfast
Vegan curry o clock at Mirch Masala in Tooting, we shared the Masala Baingan, Tarka Daal and Deigi Chana and it was all dish delish... for those of you who dont know, Tooting is the go-to place for curry houses, all of which either cater for vegans and vegetarians or are completely veggie
Check out Lahore Karahi (my family fave), Dosa n Chutny, Jaffna House, Apollo Banana Leaf & Masaledar... amongst the plenty of others
Another cheeky food triumph for the South Londoners and Tooting family 😏😋👊🏼