Totally love this recipe!!
Massaman curry is a delicious Thai curry with influences from Indian cuisine. This vegan version is made with vegan beef (see post for alternatives), and is a filling and satisfying meal.
1 tbsp vegetable oil
9 oz vegan beef or seitan (8-9 oz)
½ recipe massaman curry paste (or 5-6 tbsp curry paste)
1 ½ 15 oz cans coconut milk (~2 cups)
3 cups vegetable broth or water (2-3 cups) more as needed)
1 lb potatoes (1 to 1.5″ cubes)
1 star anise
1 tbsp coconut sugar (palm sugar, brown sugar, or turbinado)
1 tbsp tamarind concentrate
salt to taste
¼ cup chopped dry roasted peanuts
cilantro for garnish
1 jasmine rice (to serve)
Heat the oil in a wok (or pot) over medium high heat. Add the vegan beef (add straight from frozen) or seitan and fry to sear and pick up some color, ~5 minutes. Deglaze any bits stuck on the pan with a tablespoon or two of water, then transfer to a bowl and set aside.
In the wok (or pot) add the massaman curry paste and 1/3 cup of coconut cream scooped from the top of a can of coconut milk. Stir to combine and let fry until the oil splits from the cream and sizzles outside of the curry paste. *If the can has not separated separated, just use the milk, it will take longer to cook down before splitting.
Add the remaining coconut milk (cream + water) left in the first can, 2 cups of broth or water, the potatoes, star anise, sugar, and tamarind. Bring to a simmer and let cook until the potatoes are soft, 10-20 minutes depending on how large the potatoes are. Add more water or broth as needed to thin and keep the potatoes covered. You’ll end up with a thick gravy.
Once the potatoes are just fork tender, add the vegan beef back into the curry and let cook another 5 minutes. Towards the end of that cooking time, add another 1/2 to 3/4 cups of coconut milk or cream from a second can of coconut milk.
Serve hot with a garnish of chopped peanuts and cilantro. Eat with jasmine rice.
Ingredients 650 gram (1.25 pounds) finger eggplants olive oil spray 2 tablespoon olive oil 1 large onion (200 g) (chopped finely) 4 centimetre (1.5 inch) piece fresh ginger (20 g) (chopped finely) 1 fresh small red chilli (chopped finely) 2 clove garlic (crushed) 4 cardamom …
Don’t expect that there will be any leftovers when you serve up this juicy vegetarian dish oozing with cheese. The eggplants have a lovely charred taste after being on the barbecue. It is a nice vegetarian option with the combination of eggplant, smoked mozzarella and tomato possessing strong umami characteristics.
– Preparation time: 0 minutes
– Cook time: 45 minutes
– Servings: 4 Servings
– Source: Link
- 200 ml olive oil
- 1 bulb garlic
- 1 red onion
- 1 long red chili
- 4 punnets cherry tomatoes
- 1 bunch basil
- ½ lemon
- 2 eggplants
- 200 g smoked mozzarella
Preheat the oven to fan-forced 180C.
Add 100ml of olive oil, garlic, onion and chili to a large, heavyset frying pan on high heat. Cook until the onion is translucent. Add the cherry tomatoes and cook until they are soft and blistered. Using the back of a wooden spoon, pop any tomatoes that haven’t already released their tasty innards. Take the pan off the heat and add the basil, lemon zest and juice. Season well and set aside.
Brush the eggplant slices with the remaining olive oil and season well. Using your barbecue, grill the eggplants until they are three-quarters cooked (3 to 5 mins on each side) with some lovely charred lines on them. Set the eggplants aside.
It is time to build the parmigiana. You will need a heavyset frying pan or a baking dish. Ladle some of the tomato sauce you have just made onto the base and then layer with eggplant. Ladle more tomato sauce over the eggplant and then add a layer of mozzarella on the top. Repeat until the eggplants are used up, making sure that the top layer has plenty of tomato sauce and mozzarella on top. Put the pan or tray in the oven and bake for 15 mins or until golden on top. The cheese will be stringy and gooey.
To serve, put the pan in the middle of the table, and then, dig in.
Serve with our watercress, pea, sorrel and eschalot salad.
TIP: You can easily double the quantity of tomato sauce you make and store it in the fridge to use as the base of pasta sauces or on a pizza.
Shared from the CookBook app – http://thecookbookapp.com
Description Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat Source https://www.bbcgoodfood.com/recipes/pumpkin-pie Nutritional Info Calories : 357Fat : 18gSaturated fat : 7gCarbs : 45gSugar : 27gFiber : 2gProtein : 5gSalt : 0.65g Ingredients 750 g 10 oz …