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.

Japanese, Wok

Wok with tofu, noodles and vegetables in a ginger and coconut sauce

This is a very tasty Japanese wok with tastes of coconut, ginger and lemongrass. (The recipe is inspired by the recipe “Yasai itameru” in The Wagamama Cookbook.)

Serves 6

150 g glass noodles, broken into smaller pieces
750 g firm tofu, diced
2 pak choi, shredded
1 sweet potato, peeled and shredded
1 red onion, cut into wedges
1 leek, sliced
100 g bean sprouts
1 handful bunch of cilantro
2 tbsp soy sauce
1 tsp sesame oil
1.5 tbsp lime juice
3 garlic cloves, crushed
2 tbsp finely grated fresh ginger
4 lemongrass stalks, chopped and crushed
800 g coconut milk
1 teaspoon herb salt
Oil for frying

Heat the oil in a pan. Fry garlic, ginger and lemon grass for a couple of minutes. Add the coconut milk and salt and simmer for about 15-20 minutes. Include the noodles the last couple of minutes so they will become soft. Heat the oil in another pan and fry the onion and sweet potatoes for 3-4 minutes. Add the leek and fry for another minute. Stir in tofu, pak choi, bean sprouts, cilantro, soy, sesame oil, lime juice and the coconut and ginger sauce and stir until everything has become warm. Serve!

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.

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

Mutter Paneer

This is my new favourite dish! Homemade paneer (Indian cheese) is very tasty and creamy. It tastes yummy together with the spicy tomato sauce and green peas.

Serves 4-5

1 batch of paneer (recipe below)
1 onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
4 tomatoes, chopped (or 400 g of crushed tomatoes)
3 dl green peas
0.5 dl cream
2 tsp ground coriander
1 tsp turmeric
1 tsp ground chilli pepper
1 tsp garam masala
1 tsp herb salt
Oil for frying

Make the paneer according to the recipe below. Heat the oil in a pan and fry the onion for a minute. Add garlic and ginger and fry for another half a minute. Add the tomatoes, cream and spices and simmer for about 10 minutes. Finally stir in the peas and paneer. Serve it with rice or naan or chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).

Paneer

2 l milk, 3% fat
1 tbsp freshly squeezed lemon juice

Boil the milk in a large pot. Stir every now and then. Remove the pan from the heat when the milk starts to boil and add the lemon juice. Stir for a minute until it becomes a grainy liquid. Place a dish-cloth in a strainer. Pour the liquid with curd onto the cloth and let the liquid drain away (the liquid may be saved to be used to make chapati or naan bread). Squeeze the towel to make as much of the liquid as possible to go out. Flatten the curd inside the towel to a 2 cm thick cake. Put something heavy on top of it and let stand for about 30 minutes until it has become compact. Then cut the cheese into 2 cm cubes.

Middle eastern, Wraps

Tortilla rolls with beets and hummus

Grated raw beets are very tasty and crunchy! The combination with hummus is fascinating! I have tried to recreate a recipe from similar rolls which I ate at the airport in Paris, which I thought were really good. I think that these are at least as good as the originals! (In the image below there is pita bread, however I discovered later that they taste better with tortilla bread, although any kind of flat bread works fine!)

Serves 6

300 g raw beets, peeled and grated (preferably with a food processor which gives long and thin pieces)
0.5 dl sesame seeds
1 handful of coriander, chopped
2 tbsp olive oil
2 batches of hummus, according to the recipe under Melon and artichoke salad with hummus
6 tortilla breads

Mix the grated beets, sesame seeds, coriander and olive oil in a bowl. Make the hummus according to the recipe earlier in the blog. Spread a line of hummus across the tortilla bread. Distribute the beet mix on top and roll it up and eat!

Indian, Soup

Chickpea curry with coconut milk, potato and cauliflower

This is a very tasty and creamy curry with Indian flavors. Its spiciness is nicely rounded off with a tangy dollop of yoghurt.

Serves 4-5

1 onion, chopped
500 g potatoes, diced into 1 cm cubes (preferably with skin on)
1 small cauliflower head, divided into smaller florets
460 g cooked chickpeas (drained weight)
2 garlic cloves, crushed
8 dl coconut milk
1 tsp herb salt
0.5 tsp ground black pepper
2 tsp ground coriander
2 tsp turmeric
1.5 tsp ground chilli pepper
Oil for frying
Yoghurt for serving

Heat the oil in a pan and fry the onions, potatoes and cauliflower for a couple of minutes. Include the garlic the last half-minute. Pour in the coconut milk and add all the spices. Simmer for about 15 minutes, or until the potatoes have become soft. Stir in the chickpeas and serve the curry with a dollop of yogurt.