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.

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.

Fusion, Soup, South American, Thai

Coconut lentil soup with green curry and quinoa

This soup has delicious flavors of coconut, lime and green curry. It has a mild spiciness and a nice chewiness of the quinoa. The recipe is inspired by a recipe from Kung Markatta’s website.

Serves 4

1.5 dl quinoa
2.5 dl dried red lentils
6 dl water
4 dl coconut milk
1 zucchini
2 garlic cloves, crushed
2 tbsp grated ginger
2 tsp green curry paste
2 tsp herb salt
0.5 tsp black pepper
2 tbsp lime juice
Oil for frying

Cook the quinoa according to the instructions on the package. Heat oil in a pan and fry the garlic for half a minute. Add the red lentils, water, coconut milk, ginger, curry paste, salt and pepper and boil for about 10 minutes. Include the zucchini the last 2 minutes. Blend the soup with a hand blender. Stir in the lime juice and quinoa and serve!

Crepes and pancakes, Fusion

Spinach pancakes with chili and lime butter

This is truly an experience of flavor combinations! I must confess that I would never have come up with the idea of combining vegetable pancakes with flavored butter myself, but it was really a hit! The recipe is taken (with some modifications) from the magazine Buffé from 2013. The pancakes are tasty as they are, but the chilli and lime butter really enhance the flavors, giving spiciness, tangy lime flavor and a nice garlic flavor to the dish. It is super tasty!

Serves 4

Spinach pancakes

250 g fresh spinach, blanched and chopped
1 onion, chopped
2 green chillies, chopped
2 eggs
50 g butter
1.75 dl wheat flour
1.5 dl milk
1 tbsp baking powder
0.5 tsp salt
1 tsp ground cumin
Oil for frying

Melt the butter. Separate the yolk from the white for one of the eggs. Whisk together one egg, one egg yolk, flour, milk, melted butter, baking powder, salt and ground cumin in a bowl. Stir in the onion, chilli and spinach. Whisk the egg white until stiff and fold into the batter. Fry the pancakes with about 2 tablespoons of batter per cake until they get nicely browned on both sides. Serve the pancakes with a dollop of chilli and lime butter (recipe below).

Chili and lime butter

100g butter
Finely grated zest of 1 lime
1 garlic clove, crushed
1 pinch of chilli flakes
1 pinch of herb salt

Mix all ingredients and put it in the fridge.

Malaysian, Stew

Malaysian Laksa Curry

This is a vegetarian version of the Malaysian curry Laksa. It contains many tasty vegetables and the sauce is very rich with nice flavors of lemongrass, ginger, chilli and lime.

Serves 5-6

225 g firm tofu, diced
2 onions, chopped
500 g champignons, sliced
150 g fresh green beans, cut into smaller pieces
125 g fresh baby corn, cut into smaller pieces
200 g noodles
800 g coconut milk
2 tbsp grated ginger
1 lemon grass stalk, sliced
2 garlic cloves, crushed
2 red chillies, chopped
2 tsp dried crushed lime leaves
1 tbsp yellow curry powder
1 tbsp turmeric
2 tbsp soy
2 tbsp lime juice
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes, until browned. Put the tofu aside. Fry the onions for one minute. Add the green beans, baby corn, champignons, chilli, garlic and lemongrass and fry another couple of minutes. Add the tofu and pour in the coconut milk. Break noodles into small pieces and stir them into the stew. Add the curry powder, turmeric, lime leaves, soy and lime juice and simmer for a few minutes until the noodles have softened. Serve!

Soup, Tex-mex

Spicy bean soup with guacamole

This is a rich and spicy bean soup with guacamole as icing on the cake!

Serves 7

1 batch of guacamole (see recipe under Corn tortillas with fried beans and guacamole, but preferably omit the tomato, red onion and chilli since they are anyway included in the soup)
2 dl each of three kinds of dried beans (e.g. black, kidney and borlotti beans)
2 red onions, chopped
2 green peppers, chopped
2 garlic cloves, crushed
1 kg crushed tomatoes
4 dl broth from boiling the beans
0.5 dl tomato purée
0.5 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground chilli peppers
2 tsp oregano
1 bunch of coriander sprigs, chopped
Oil for frying

Soak the beans and cook them according to the instructions on the packaging (it works fine to cook them in the same pot, just use the longest cooking time). Save 4 dl of broth from boiling the beans. Heat the oil in a pan and fry the onion for one minute. Add garlic and fry for another minute. Add the peppers, crushed tomatoes, broth from the beans, tomato purée and all the dry spices and let simmer for 5-10 minutes. Stir at last in the chopped coriander sprigs. Serve the bean soup with a large dollop of guacamole, prepared according to the recipe earlier in the blog.

Stew, Thai

Tofu in peanut sauce

This is insanely good! The spiciness from the red curry paste and the creaminess of the coconut milk are rounded off with a lovely peanut flavor. It is definitely my new favorite dish!

Serves 4

540 g tofu, diced
400 g coconut milk
2 tsp red curry paste
250 g roasted and salted peanuts
1 tbsp canola oil
1 dl water
1 tbsp freshly squeezed lime juice
Oil for frying

Blend the peanuts and canola oil in a food processor into a creamy peanut butter. Heat the oil in a pan. Fry the curry paste quickly. Then pour in the coconut milk, water, and peanut butter. Add the tofu and let it simmer for about 5-10 minutes. Stir occasionally so it does not stick to the bottom. Finally add the lime juice. Serve with rice and vegetable sticks.

Indian, Patties and burgers, Stew

Watermelon Curry with black lentil patties

This is a tasty dish with very interesting ingredients, flavorful lentil patties and a spicy and tasty watermelon curry. (I have to confess that I would never have come up with the idea myself to make a curry out of watermelon, so the recipe is inspired by a recipe in the “New Vegetarian Kitchen” by Nicola Graimes.)

Serves 4-5

Watermelon Curry

2 kg watermelon
1 red chilli
2 tbsp finely grated fresh ginger
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground coriander
2 tbsp lime juice
0.5 dl chopped fresh mint
Oil for frying

Cut half of the watermelon in 2 cm large cubes. Blend the other half in a food processor into a purée. Fry chilli, ginger and garlic in a pan for about 1 minute. Add the remaining ingredients to the curry except the lime juice and mint and let simmer about 10 minutes. Stir in the lime juice and mint and serve the curry with black lentil patties (recipe below).

Black lentil patties

230 g dried black lentils
1 onion
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp garam masala
2 tsp ground coriander
1 tsp ground chilli pepper
1 egg
0.5 dl flour
Oil for frying

Cook the lentils according to the instructions on the package. Blend all the ingredients in a food processor. Shape the batter into large patties and fry them in oil until they are browned on both sides.

Tex-mex, Wraps

Quesadillas with black beans, jalapeno and mozzarella

This is dangerously good! Crispy tortillas, tex-mex seasoned vegetables with heat from jalapeno and melting mozzarella … Mmm… (The recipe is inspired by a recipe in the “New Vegetarian Kitchen” by Nicola Graimes.)

Serves 4-5

460 g of cooked black beans (drained weight)
200 g mozzarella, cut into smaller pieces
2 red peppers, cut into short sticks
1 red onion, chopped
1 jalapeno, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
0.5 tsp herb salt
0.5 tsp ground black pepper
8 small wheat tortilla breads
Oil for brushing
1 batch guacamole, according to the recipe under Corn tortillas with fried beans and guacamole

Heat the oven to 200 °C. Prepare the guacamole according to the recipe earlier in the blog. Stir together all ingredients and spices and spread it on 4 tortilla breads on a baking tray. Add a tortilla on top of each filling and brush it with oil. Bake in the oven for about 10 minutes or until the bread has become golden brown. Serve with guacamole.