Stew, Thai

Lime and coconut curry with tofu and vegetables

A coconut curry flavored with chilli and lemongrass is very good! Here comes a version inspired by a recipe from “The Meat Free Monday Cookbook”.

Serves 7

500 g firm tofu, diced
1 onion, chopped
1 zucchini, cut into sticks
1 eggplant, cut into smaller pieces
1 bell pepper, chopped
125 g baby corn, cut into smaller pieces
250 g champignons, sliced
2 garlic cloves, crushed
2 green chillies, finely chopped
1 lemon grass stalk, finely chopped
2 tbsp finely grated fresh ginger
800 g coconut milk
2 tbsp freshly squeezed lime juice
1 tbsp soy
1.5 tsp herb salt
2 tsp turmeric
1 handful bunch of coriander, chopped
Oil for frying

Heat the oil in a pan. Fry the tofu for about 10 minutes, until it gets golden brown. Put it aside. Fry the onion for a couple of minutes. Add zucchini, eggplant, baby corn and champignons and fry for 4-5 min. Add garlic, chilli, ginger and lime grass and fry for another minute. Stir in tofu, bell peppers, coconut milk, lime juice, soy, salt and turmeric and let simmer for about 5 minutes. Serve with brown rice.

Indian, Stew

Indian lentil curry with green beans and carrots

A tasty and spicy lentil curry with Indian flavors which goes very well together with chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).

Serves 5

3 dl dried green lentils
1 onion, chopped
2 carrots, thinly sliced
350 g green beans
1 tbsp tomato paste
2 tbsp finely grated fresh ginger
2 garlic cloves, crushed
1 tbsp caraway seeds
1.3 liter of water
2 tsp herb salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
0.5 tsp cayenne pepper
Oil for frying

Heat oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion and fry for another couple of minutes. Add garlic, ginger and tomato paste and fry for one more minute. Add the lentils, water and all the spices and boil for 15 minutes. Add the carrots and boil another 10 minutes. Add the green beans and simmer for another couple of minutes. Serve the curry with chapati or rice.

Fusion, Pasta, Stew

Creamy curry with tofu and mango

This is a festive and easily prepared dish that is very creamy and has delicious flavors of curry and mango.

Serves 5-6

1 onion, chopped
500 g tofu, diced
5 dl crème fraiche
1 mango, peeled and diced
1 tbsp yellow curry powder
1 tsp ground ginger
1 pinch of cayenne pepper
1.5 tsp herbal salt
0.5 tsp black pepper
Oil for frying

Heat the oil in a pan. Fry the onions for a few minutes. Add remaining ingredients and simmer a few minutes. Serve with spaghetti.

Indian, Stew

Chickpea curry with coconut milk and lime

This is a very tasty curry with flavors of coconut milk, green chili and lime.

Serves 4

1 onion, finely chopped
700 g cooked chickpeas (drained weight)
400 g coconut milk
2 garlic cloves, crushed
1 tbsp grated fresh ginger
2 green chillies, finely chopped
1 tbsp ground coriander
1 tsp turmeric
0.5 tsp ground chilli pepper
1 tsp herb salt
0.5 tsp ground black pepper
1 tbsp squeezed lime juice
Oil for frying

Heat oil in a pan. Fry the onions for a couple of minutes. Add garlic, ginger and chilli and fry for another minute. Add the chickpeas, coconut milk, lime juice and spices and simmer for about 5-10 minutes. Serve with rice.

Indian, Stew

Chickpea curry with halloumi

A spicy tomato stew with chickpeas is very tasty, and with halloumi it will be even better! (The recipe is inspired by a recipe in the magazine Buffé, from 2014.)

Serves 4

1 onion, finely chopped
2 garlic cloves, crushed
460 g cooked chickpeas (drained weight)
500 g passata
65 g fresh spinach
400 g halloumi, diced
2 tsp ground cumin
2 tsp garam masala
1 tsp herb salt
0.5 tsp black pepper
Oil for frying

Heat oil in a pan. Fry the halloumi until golden brown. Put it aside. Fry the onions for a couple of minutes. Add the garlic and fry for another half a minute. Then add the remaining ingredients and let simmer for a few minutes. Serve with rice.

Indian, Stew

Yoghurt curry with cauliflower and beans

This is a very tasty and flavorful curry dish with a tart flavor of yoghurt and a distinct flavor of roasted caraway seeds which is so good!

Serves 6

1 cauliflower head, divided into smaller florets
1 onion, chopped
250 g champignons, sliced
460 g cooked small white beans (drained weight)
230 g cooked borlotti beans (drained weight)
2 garlic cloves, crushed
2 tbsp grated ginger
5 dl yoghurt
2 dl cream
2 tsp herb salt
1 tsp ground cardamom
1 tbsp caraway seeds
1 tbsp turmeric
1 pinch of cayenne pepper
Oil for frying

Heat the oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion, champignons and cauliflower and fry for another 4-5 minutes. Include the garlic and ginger the last minute. Stir in the yogurt, cream and the remaining spices. Let simmer for about 5 minutes. Stir finally in the beans. Serve with brown rice.

Morrocan, Stew

Chickpea tagine with saffron

This is a dish with north African flavors. It’s very flavorful and goes well together with couscous. The recipe is inspired by a recipe in The Meat Free Cookbook.

Serves 5

1 onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
2 carrots, sliced
1 sweet potato, peeled and diced into 2 cm cubes
2 red bell peppers, cut into 2 cm pieces
2 celery stalks, sliced
1 zucchini, cut into half-moons
500 g crushed tomatoes
700 g cooked chickpeas, drained weight
1 tsp ground cumin
1 tsp ground coriander
1 tsp herb salt
0.5 g saffron
1 cinnamon stick
3 dl water
Oil for frying

Heat oil in a pan. Fry the onions for one minute. Add carrots, celery, potato, garlic and ginger and fry for another two minutes. Stir in the crushed tomatoes, water and all the spices. Boil for about 20 minutes or until the vegetables have become al dente. Add the zucchini, bell peppers and chickpeas and bring to a boil. Serve the tagine with whole wheat couscous.

Indian, Stew

Mung beans in coconut curry

This dish tastes like nothing I’ve tasted before! I think it may be the toasted cumin seeds which give a special flavor, or it may be a combination of all the ingredients. So it’s hard for me to explain what it tastes like, you simply have to trust me that it is good and try it for yourselves! (The recipe is inspired from Vikram Vij’s recipe from the cookbook Vij’s at Home.)

Serves 6

3 dl dried mung beans
500 g passata
4 dl coconut milk
2 garlic cloves, crushed
2 tbsp finely grated fresh ginger
1 tbsp caraway seeds
2 tbsp ground coriander
1 tsp turmeric
2 tsp herb salt
1 pinch of cayenne pepper
1 handful cilantro, chopped
Oil for frying (eg rapeseed oil)

Cook the beans according to the instructions on the package. Heat oil in a pan. Fry the cumin seeds one minute. Add garlic and ginger and fry for another minute. Stir in the passata, coconut milk, and all the dry spices and let simmer for about 5-10 minutes. Add the beans and cilantro and bring it to a boil again. Serve the curry with brown rice.

Indian, Stew

Kidney beans and rice (Rajma Chawal)

This is a very common Indian dish which is very flavorful! The recipe is inspired from Vikram Vij’s recipe in the cookbook Vij’s at home. Instead of teaspoons of spices he uses tablespoons! Hence it has a lot of taste of various spices. The dish is also very easy to prepare and inexpensive! So there is no reason not to try it!

Serves 6

1 onion, chopped
2 garlic cloves, crushed
1 tbsp of finely grated ginger
500 g crushed tomatoes
1 tbsp ground cumin
1 tbsp coriander
2 tsp ground chilli peppers
1 tsp turmeric
1 tsp ground black pepper
1 tsp herb salt
700 g of cooked kidney beans (drained weight)
1 dl plain yogurt
Oil for frying (eg rapeseed oil)

Heat the oil in a pan and fry the onion for one minute. Add garlic and ginger and fry for another half a minute. Add chopped tomatoes and all the spices and simmer for about 10 minutes. Stir in kidney beans and yoghurt and bring to a boil. Serve with rice (or naan or chapati).

Indian, Stew

Dhal with green peas

This dish does not look like much, but what flavors it has! “Less is more” is certainly true for this easy-to-prepare recipe!

Serves 4

750 g green peas
2-3 green chillies, finely chopped
1 garlic clove, crushed
2 tbsp finely grated ginger
1 tsp herb salt
0.5 tsp ground black pepper
4 dl water
Oil for frying

Heat the oil in a pan. Fry chilli, garlic and ginger for a minute. Add the peas, water, salt and pepper and simmer for a few minutes. Serve with brown rice.