VEGAN

RECIPES

Chickpea Curry

INGREDIENTS

  • 1½ cups brown basmati rice

  • ¼ cup (60ml) soy sauce

  • ¼ cup extra virgin olive oil

  • 2 x 400g cans chickpeas, rinsed, drained, patted dry

  • 1 tsp cumin seeds

  • 1 small bunch silverbeet, leaves separated, stalks sliced

  • 1 small bunch coriander, roots and stalks washed and chopped, leaves

  • 2 tbs grated fresh ginger

  • 2tbs grated fresh turmeric

  • 1 lemongrass stalk, grated

  • ½ tsp dried chilli flakes, plus extra to serve (optional)

  • 1 tbs tamarind puree

  • 2 cups (500ml) Massel Vegetable Liquid Stock or water

  • 1 x 400ml can coconut cream

  • 100g roasted unsalted almonds, chopped

  • 200g coconut yoghurt

1.Firstly place the rice, 2 tbs soy sauce and 3 cups water in a saucepan over medium heat. Bring to a simmer, cover and cook for 15-18 minutes or until rice is just tender.

2.Meanwhile, heat the oil in a saucepan over medium heat. Add one-quarter chickpeas and cook for 2-3 minutes until they crisp slightly. Add the cumin seeds and cook for a further minute, then remove the chickpea mixture with a slotted spoon and drain on paper towel, leaving the oil in the pan.

3.Add the silverbeet and coriander stalks to pan, and cook for 3-4 minutes or until softened. Add ginger, turmeric and lemongrass, and stir to combine. Add chilli flakes, tamarind, remaining 1 tbs soy sauce and remaining chickpeas, and cook for 1-2 minutes. Add the stock and coconut cream, and cook for a further 2-3 minutes, then add the silverbeet leaves and cook until wilted. Season

4.Stir chopped almonds through the rice and divide among bowls. Top with curry, coconut yoghurt, crispy chickpeas, extra chilli flakes, if using, and coriander leaves, basil leaves and mint leaves, to serve.

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Pumpkin, Chickpea and Tomato Curry

INGREDIENTS

  • 2 tbs sunflower oil

  • 1 onion, peeled and finely sliced

  • 3 garlic cloves, finely chopped

  • 500g truss tomatoes, chopped

  • 1 small pumpkin, peeled and cut into 3cm pieces

  • 1 tsp each ground cumin, ground coriander, garam masala, ground turmeric

  • 400ml can coconut milk

  • 400g can chickpeas, drained and rinsed

  • Juice of 1 lemon

  • Jasmine rice, toasted flaked almonds, mint and coriander leaves to serve

  1. Heat the oil in a saucepan over medium-high heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for 1 minute until fragrant. Add the tomatoes and pumpkin, and continue to cook for 3-4 minutes. Add the spices and cook for 1-2 minutes until they become aromatic.

  2. Add the coconut milk, 1 cup (250ml) water and the chickpeas, then reduce the heat to a gentle simmer. Season to taste with salt and pepper and cook for 15 minutes or until the sauce has thickened and the pumpkin is tender.

  3. Remove from the heat and stir through the lemon juice. Top with flaked almonds, mint and coriander, and serve with rice.

Cashew and Okra Curry with Carrot Sambol

INGREDIENTS

  • 400g raw, unsalted cashews

  • 1 tsp coriander seeds

  • 1 cinnamon quill

  • 2 cardamom pods

  • 6 dried curry leaves, plus 10 curry leaves

  • 1/2 tsp fennel seeds

  • 1/2 tsp cumin seeds

  • 170ml extra virgin olive oil

  • 2 long green chillies, seeds removed, thinly sliced, plus extra to serve

  • 4 garlic cloves, thinly sliced

  • 4 eschalots, finely chopped

  • 2 kaffir lime leaves, thinly sliced

  • 2 pandan leaves (from Asian grocers) Juice of 2 limes

  • 400ml coconut milk

  • 10 small okra, scrubbed, blanched and refreshed

  • Steamed basmati rice and mango chutney, to serve

 

CARROT SAMBOL

  • 1/4 cup (20g) desiccated coconut

  • 1 carrot, peeled, shredded

  • 2 spring onions, thinly sliced

  • 1 green chilli, thinly sliced

  • Finely grated zest and juice of 1 lime

  1. Place the cashews in a heatproof bowl and cover with boiling water. Set aside for 20 minutes to soften slightly. Drain.

  2. Meanwhile, place coriander seeds, cinnamon, cardamom, dried curry leaves, fennel seeds and cumin seeds in a spice grinder or small food processor and grind to a coarse powder. Set aside.

  3. Meanwhile, for the sambol, preheat oven to 140°C. Place coconut on a baking tray lined with baking paper. Bake for 5 minutes or until warm but not coloured. Transfer to a bowl and combine with remaining ingredients and 11/2 tsp salt. Set aside.

  4. Heat 150ml oil in a large saucepan over high heat. Add the curry leaves and the ground spice mix, and cook, stirring, for 2 minutes or until fragrant. Reduce heat to medium-low, add the chilli, garlic and eschalot, and cook, stirring, for 8 minutes or until slightly softened.

  5. Increase the heat to high and add the kaffir lime, pandan leaves, lime juice and coconut milk. Bring to the boil, then add the soaked cashews. Reduce heat to low and simmer for 2 minutes or until the cashews are warmed through.

  6. Meanwhile, heat the remaining 1 tbs oil in a frypan over high heat. Add okra and cook, stirring frequently, for 6 minutes or until slightly charred and tender. Remove from heat. Season with salt.

  7. Divide curry and okra among bowls. Scatter with extra chilli and serve with rice, mango chutney and carrot sambol.

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White Bean and Coconut Curry

INGREDIENTS

  • 2 tablespoons sunflower oil

  • 1 teaspoon yellow mustard seeds

  • 12 fresh curry leaves

  • 1 onion, thinly sliced

  • 2cm piece ginger, grated

  • 4 garlic cloves, finely chopped

  • 3 teaspoons mild curry powder

  • 4 cardamom pods, lightly bruised

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon chilli powder

  • 1 teaspoon ground coriander

  • 2/3 cup (165ml) coconut milk

  • 2 x 400g cans cannellini beans, rinsed, drained

  • 250g punnet cherry tomatoes, halved

  • 2 teaspoons sugar

  • Juice of 1 lime

  • 2 tablespoons chopped coriander leaves, plus extra leaves to garnish

  • Basmati rice & naan bread, to serve

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  1. Heat oil in a large pan over medium-low heat. Add mustard seeds and cook for 30 seconds or until they start to pop. Add curry leaves and onion and stir for 3-5 minutes until onion softens. Add ginger, garlic, curry powder and spices, then cook, stirring, for 1-2 minutes until fragrant.​

  2. Add coconut milk and 200ml water and bring to a simmer. Reduce heat to low and simmer for 3-5 minutes until slightly thickened. Add beans, tomato, sugar and lime and simmer for a further 2-3 minutes until tomato has softened slightly. Stir through chopped coriander. Serve with rice and naan, garnished with extra coriander.