All posts tagged: vegetarian

Jackfruit, carrot and green bean curry

Growing up in South Africa we would often pass fruit sellers on the road selling these giant fruit. Although they look similar to stinky durian, jackfruit are not smelly and their fleshy texture is a great addition to vegetable curries. Full of great vitamins including Compex B vitamins and Vitamin A, jackfruit is great for your fibre intake. The humble jackfruit is becoming increasingly popular as a meat substitute for vegans and vegetarians, with it’s fibrous texture being used to replicate pulled pork and other meats. It is used in many Asian countries including  in Indonesian soups and curries – which I have enjoyed in Bali. Recently I discovered frozen green  jackfruit in an Indian grocery store in Sydney and made up this curry which was delicious! So, seek out frozen or canned green jackfruit in brine and try  it out! Prep time: 15 minutes Cooking time: 25 minutes Ingredients: 150g frozen jackfruit pieces 1 small carrot diced 100g Green Beans cut into pieces 1 onion finely diced 2 teaspoons ginger and garlic paste 3 …

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Okra, corn and tomato fry

If you don’t like or haven’t tried okra because of it’s reputation for being slimy, then this recipe will surprise. Dry frying the sliced okra before sautéeing  with tomato, onion, garlic and corn removes the slime and produces a tasty vegetarian side dish that is healthy and a delicious side dish served with green salad leaves and grilled pork or fish. Okra is full of fibre, antioxidants and vitamin K. Prep time: 20 minutes Cooking time: 2o minutes Ingredients: 1 onion thinly sliced 1 large tomato chopped 2 cloves of garlic crushed 10-12 medium size okra , washed, dried, stalk cut off and sliced lengthwise in half 200g of canned  corn kernels 1/2 teaspoon cayenne pepper or Cajun spice 2 tablespoons fresh thyme leaves stripped from stalk salt and pepper to taste 2 tablespoons vegetable oil finely chopped parsley to garnish Optional: baby spinach leaves or lettuce to serve with Method Heat non-stick fry pan over a high heat, add okra cut side down until it browns and the sticky gel emitted dries up. Cook on …

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Roasted eggplant with cummin and yoghurt

This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip. Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch. Prep time: 5 minutes Cooking time:60 minutes Ingredients 1 large eggplant 1/2 brown onion thinly sliced 1 clove garlic minced 1/2 teaspoon cummin powder 1 teaspoon cummin seeds 1/2 teaspoon black mustard seeds 1/2 cup plain yoghurt Handful curry leaves(optional) 1.5 tablespoons olive oil Salt to taste Method Heat oven to 180 degrees celcius Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!) Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if skin blackens or burns. Remove eggplant from oven and place immediately in a plastic bag and tie/seal. Leave for 5-10 minutes. The steam created will …

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Black bean Dhal with ginger, chilli, onions and tomato

This rich and delicious Dhal is made with black beans stewed with ginger, dried chillies, tomatoes and then finished with fried onions and spices. A great accompaniment with other vegetable curries and eaten with rice or naan or rotis. I use canned black beans which you can find in the Mexican section of the supermarket. The key is long, slow cooking adding stock or water until the mixture takes on a thick, soup like consistency and the beans have broken down. Prep time: 5 minutes Cooking time: 1.5-2 hours Ingredients 1 can black beans 1 large piece of ginger, peeled and cut in 2 pieces 3-4 dried red chillies 1 large tomato cut into large cubes 500ml Salt reduced chicken or vegetable stock 500ml water Salt 1 tspoon cummin seeds 1/2 tspoon Turmeric 1/2 tspoon Chilli powder 1/2 tspoon cummin powder Handful curry leaves 1 small onion sliced 1 tspoon ginger and garlic paste 50g butter and 1 tablespoon vegetable oil Chopped coriander for garnish Method Bring water to boil in a medium-large saucepan Strain …

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Red Lentil Tarka Dhal with turmeric and ginger

Most Indian meals should be accompanied by a Dhal – an almost souplike side dish which can be made from a number of different types of lentils. Dhal is an absolute must to accompany South Indian vegetarian meals adding essential proteins. My version is quick and easy, using red lentils and the flavours featured are inspired by the dhals of Kerala and other parts of South India. Tarka dhal refers to the process of adding a Tarka(seasoned oil dressing with onions, tomatoes and spices) to the boiled lentils which adds flavour and depth to the sauce. Unlike most recipes I prefer to “cook” the boiled lentils in the Tarka at the end to allow the flavours to permeate the whole dish. For a richer and creamier consistency that is truly South Indian, coconut cream can be added at the end or else to make it sinfully delicious a knob of butter. Dhal keeps well in the fridge and can be successfully frozen and reheated. Leftovers are also great on toast. Prep time:5 minutes Cooking time:25 …

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Baked cauliflower with garlic, chilli, coriander and lemon

There’s something very rustic and comforting about baking a whole cauliflower. This version with chilli, coriander, garlic and lemon is delicious as a side for an Indian feast or seved simply with grilled fish or meats and a green salad. Prep time: 5 minutes. Cooking time: 1 hour Ingredients 1 whole medium size cauliflower with outer leaves removed 3 small red chillies 4 cloves garlic Zest and juice of one lemon Handful of coriander leaves 3 tablespoons olive oil Salt Method Heat oven to 200 degrees celcius Cut away base of the cauliflower so it will sit flat Cut a cross in the base Crush garlic, coriander, salt and chilli into a paste using mortar and pestle Add lemon zest and lemon juice and then muddle with olive oil Rub paste well all over the cauliflower using plastic gloves Place on an oven tray lined with baking paper Place on middle rack of oven for about an hour or until cauliflower is tender Serve as a delicious accompaniment to meat and fish dishes Seves 4-6

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Cauliflower and Pea Curry

A fabulous accompaniment for spicy lamb cutlets or just as good with red lentil dhal and some freshly cooked basmati rice. This classic Indian dish has many variations and this one is a simple South Indian flavoured version with curry leaves and cummin seeds. Prep time: 10 minutes. Cooking time: 25 minutes Ingredients Half a head of a small cauliflower cut into small florets 1 cup frozen peas 1 onion finely diced 1/2 tomato chopped 3 cloves garlic and equal amount of ginger ground together into paste 1 tbspn cummin seeds 1 cinnamon stick (preferably cinnamon bark) 1/2 tspn turmeric 1 tsp cummin powder 1 tsp chilli powder 2 tbspn vegetable oil Handful of fresh curry leaves Handful of coriander leaves chopped for garnish Salt to taste Method Heat oil in heavy based pot over medium heat Add cinnamon bark, cummin seeds, curry leaves and heat until fragrant Add onions and cook slowly over low-medium heat until transparent Add ginger and garlic paste and mix through onions Add cummin powder, turmeric and chilli powder and …

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Zesty stuffed artichokes with orange mayonnaise sauce

Inspired by traditional Sicilian fare, these rustic stuffed artichokes have been a family favourite for many years. When the kids were young this dish fitted into the category of “interactive eating” – as it entails using your hands to pulling off the steamed and stuffed leaves, dipping them in the sauce and then inelegantly sucking the stuffing off them. Messy but definitely worth the effort as you make your way to the tender artichoke heart – the jewel in the crown. The zesty orange flavoured stuffing and unique artichoke flavour team with the semi-sweet Orange mayonnaise sauce to make a delicious entree that never fails to surprise and delight guests. Prep time: 10 minutes Cooking time: 30 minutes Ingredients 4 fresh artichokes 1 onion finely diced 3 cloves garlic crushed into paste Olive oil – 2/3 tablespoons to thinly cover base of small frying pan Half a bunch parsley finely chopped 6 stale slices white bread torn into fresh breadcrumbs Zest of one Orange Juice of half an orange Half a cup whole egg mayonnaise …

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