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.

Chinese, Wok

Sichuan Tofu

This is a very tasty and spicy Chinese dish which gives me completely new taste sensations! Sichuan pepper gives a nice taste to the dish but also a tingling sensation on the tongue if you bite it. (The recipe is inspired from www.svt.se/kinas-mat.)

Serves 6

750 g firm tofu, diced into 2 cm cubes
2 broccoli heads, divided into smaller florets and the stem cut into slices
1 leek, sliced
3 garlic cloves, crushed
2 tbsp finely chopped ginger
1 dl rice wine (red or white wine or sherry works fine too)
1 dl soy
1 tbsp sichuan pepper
3 star anise seeds
1 pinch of grated nutmeg
1 cinnamon stick
3 bay leaves
1 tsp cloves
Oil for frying

Heat oil in a pan. Fry the broccoli stem slices until browned. Put them aside. Fry the broccoli florets until they begin to brown. Put them aside. Fry the onions for a couple of minutes and include the garlic the last half-minute. Add soy, wine, ginger and all dry spices and let simmer for about 15 minutes. Stir in tofu and broccoli. Serve with rice.

Tip: The larger spices may be added in a large tea strainer so they can easily be removed before eating.

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.

Italian, Risotto

Mediterranean risotto

Risotto is so good! And mixed with grilled vegetables it is even tastier!

Serves 4

4 dl risotto rice
2 bell peppers, cut into bite-sized pieces
1 zucchini, sliced
290 g marinated artichokes in oil (drained weight), cut into wedges
1 onion, finely chopped
2 dl white wine (alt. 2 dl water)
8 dl water
75 g Parmesan cheese, grated
2 tsp herb salt
1 tsp coarsely ground black pepper
Olive oil for frying and grilling

Preheat the oven to 225 °C. Mix bell peppers, zucchini and olive oil in an oven-proof dish and roast them in the oven for about 15-20 minutes, or until slightly browned. Heat oil in a large pot and fry the onion for a couple of minutes. Add the rice and wine. Bring to a boil and simmer until the wine is absorbed. Add a little water at a time so that the rice is just covered by water and cook according to cooking time on the rice package. Stir every now and then. Finally, let the water completely absorb. Remove the pan from the heat and stir in the parmesan until it has melted. Then stir in salt, pepper, grilled vegetables and artichokes. Serve the risotto with a bean salad!

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.

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.