Tofu Tikka Masala with Mushroom and Spinach
Posted on February 13, 2017 by The Gourmet Vegan - No Comments
Tofu Tikka Masala with Mushroom and Spinach
As a curry lover, I always like to find new ways to make a curry a little different and add a new depth of excitement into the mix. This is exactly what has happened with this amazing Tofu Tikka Masala. Blending what is essentially two recipes into one, the result is the most delicious and mouthwatering dish, deep in flavour and rich in texture. This is a must for everyone that enjoys Indian cuisine.
 Read Recipe |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
For the Tofu Tikka
2 packs firm tofu, I used tofoo
For marinade
3 inch piece ginger, chopped
6 large cloves garlic, peeled
3 tablespoons lemon juice
1/2 tablespoon curry powder
1/2 tablespoon garam masala
150 ml vegan plain yoghurt
50 ml vegetable oil
For the curry
2 tablespoons vegetable oil
1 inch ginger, peeled and finely grated
3 cloves garlic, peeled and finely grated
2 tablespoons mustard seeds
2 large onions, chopped
½ teaspoon sea salt
1 teaspoon agave nectar
400 g mushrooms, roughly chopped
15 g dried shiitake mushrooms soaking in 200 ml vegetable stock
1 400 g tin chopped tomatoes
1 tablespoon curry powder
½ teaspoon turmeric
½ teaspoon pepper
100 ml water
200 g baby spinach leaves
Splash of vodka (optional)
1 teaspoon garam masala
Pinch Methi Leaves (optional)
Fresh or dried chlli to your desired heat
Bunch fresh coriander, finely chopped.
METHOD
Begin by preparing the tofu. This step should be done in advance.
1 Preheat the oven to 230 C (450F), Gas Mark 8.
2 Place all of the marinade ingredients into a blender and blend until smooth
3 Chop the tofu into large bite-size chunks and place in a freezer bag. Pour in the marinade, massage the marinade around the tofu and refrigerate for at least 4 hours.
4 After the 4 hours, layer a baking sheet with parchment paper and place the tofu pieces on the parchment. Add a teaspoon of any leftover marinade on top of each piece of tofu and place in the oven for 25 minutes, or until just starting to blacken at the edges.
To prepare the curry
1 Over a low heat, heat the oil in a large frying pan. Add the ginger, garlic and mustard seeds and stir for 15-20 seconds for the seeds to pop.
2 Add the onions and cook on a low heat for 10-15 minutes until softened.
3 Add the mushrooms and cook for a further 5 minutes to soften
4 Remove the shiitake mushrooms from the stock and finely chop. Add to the pan with the stock, stir well and cover and simmer on a low heat for 10 minutes.
5 Remove the lid and simmer for a further 5 minutes to reduce the liquid.
6 Add the tinned tomatoes, curry powder, turmeric, black pepper and water and cover again simmering for a further 20 minutes for the tomatoes to break down.
7 Remove the lid, add the spinach, a splash of vodka (if using), and cook uncovered for a further 10 minutes.
8 Turn off the heat, add the garam masala, methi leaves (if using), stir in the fresh or dried chilli and chopped coriander, leaving a little for garnishing when serving.
To serve the dish
1 Place the prepared tofu tikka in the bottom of a casserole dish.
2 Pour over the curry.
3 Cover and bake in the oven for 30 minutes at 200C (400F), Gas Mark 6
4 Serve with a garnish of coriander and your chosen accompaniment.
RECIPE NOTES
Read through the recipe as both parts of the recipe can be prepared in advance or timed to come together at the same time.
RECIPE TIPS
Vodka brings out the flavours of the dish. It is not crucial but if there is not a reason you would avoid, then give it a try.
Methi Leaves give a good flavour, but again, if these are unavailable, just leave these out.
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The Gourmet Vegan Best Curry Yet
Posted on November 3, 2016 by The Gourmet Vegan - No Comments
The Gourmet Vegan “Best Curry Yet”
The first thing you need to know is that there is one condition to take note of with this recipe and that is that you will need to own a pressure cooker. Of course, every vegan household should have a pressure cooker, and if not, then get online and get purchasing. You’ll never look back !!
As someone that lives for curry and spicy food, I am always on the lookout for a curry recipe that beats the last one and gives me that “wow, now that’s what I call a curry” moment. That’s where my “Best Curry Yet” comes swiftly into play. What’s even more amazing about this recipe, is that what you are creating with this recipe is a curry gravy. Throughout Indian cookery, the curry gravy is the base used to make any curry dish you desire. That means, it’s entirely your choice as to which curry you want to eat. Once the gravy is made, add to this whatever you wish and you’ll be totally blown away. I used Vegan Shrimp for my curry, but you could use vegetables, tofu, quorn, seitan ! Your choices are endless. So, have a read through of the recipe to get the idea and get cooking.
| 90 Minutes |
Serves 6/8 |
? kcal per serving |
INGREDIENTS
6 tbsp pure coconut oil, unflavoured and not virgin, I use the KTC Brand, available online and in most supermarkets.
6 large white onions, finely sliced
½ tsp bicarbonate of soda
½ tsp salt
1 tbsp ginger paste, or freshly grated garlic
1 tbsp garlic paste, or freshly grated ginger
1 small bunch coriander, stalks and leaves separated
2 celery sticks, finely chopped
1 small carrot, finely chopped
1 tsp turmeric
1 tbsp paprika
1 400g tin lentil soup, any brand that is vegan will be fine
1 400g tin chopped tomatoes
200 ml water
4 tbsp madras curry powder, medium or hot to your choice
2 tsp sugar
1 tsp vegetable bouillon
½ vegetable stock cube, I use Kallo Organic Stock Cubes
METHOD
1 Heat the coconut oil in the pressure cooker ( without lid ) and add the onions, bicarbonate of soda and salt. Fry for 5 minutes for the onions to start to release their juices.
2 Place the lid on the pressure cooker and cook the onions for 25 minutes.
3 Bring down the pressure, and remove lid when ready.
4 Transfer the cooked onions to a large pan ( you may wish to continue to use the pressure cooker pot ), bring back up to heat, add the garlic and ginger paste and fry for a minute to cook out the rawness.
5 Add the chopped celery, carrot and coriander stalks ( keep the leaf for later ) and cook on a medium heat for 10 minutes.
6 Add the turmeric, paprika, chopped tomatoes, the lentil soup, water and the curry powder, stir together well and continue cook on a gentle simmer for a further 20 minutes. Be sure to stir occasionally to prevent any sticking.
7 Finally, add the sugar, bouillon powder and the ½ stock cube and stir until the stock cube has dissolved.
8 Take off of the heat and using a hand blender of food blender, whiz to a smooth sauce.
Note : The sauce should be left for at least 30 minutes before being used, so that all of the flavours can develop and then you can use this base for any kind of curry you wish to make. When you are ready to prepare a curry, heat up a portion of the gravy and add any ingredients you wish. Make sure the ingredients are cooked through and then serve.
In the curry pictured above, I used Vegan Shrimp.
This way of cooking your curry gravy will totally transform your curry cooking, so be sure to give this a try.
SOURCE YOUR INGREDIENTS
Clicking on the ingredient name will offer you a link to the product I use and where it can be purchased
RECIPE NOTES
Be sure to read through the recipe a few times before you start the recipe for the first time.
In the curry pictured above, I used Vegan Shrimp
If you love curries, why not try out my Aloo Patta Gohbi, it’s another winning dish.
RECIPE TIPS
Have all the ingredients prepared in advance. This will make it a breeze to prepare.
Remember, when this gravy is made, it can be frozen for later use when you want to make a delicious curry at any time.
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Aloo Patta Gobhi – Cabbage and Potato Curry with Spiced Corn-on-the-Cob
Posted on August 17, 2013 by The Gourmet Vegan - No Comments
Aloo Patta Gobhi – Cabbage and Potato Curry with Spiced Corn-on-the-Cob
I absolutely love cabbage, and when used in my favourite cuisine, I love it even more. This is far from your normal curry. The spicing is well paired, but more subtle, and allows for the taste of the vegetables to come through and create a really amazing dish. This can be served alone with Indian bread or with rice for a more substantial dish. I like to serve mine with spiced corn-on-the-cob.
| 60 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
4 tablespoons vegetable oil
2 large onions, finely chopped
Pinch sea salt
2 cloves garlic, minced
1 teaspoon freshly grated ginger
4 large tomatoes, finely chopped
550 g ( 1lb, 4oz ) cabbage, shredded but not to fine
230 g ( 8.5 oz ) potatoes, cubed
100 ml ( 4 fl oz ) water
1 teaspoon cumin seeds
1 teaspoon turmeric
1.5 teaspoons ground coriander
1/2 teaspoon garam masala
1 teaspoon sea salt
1 teaspoon chilli powder (more/less or optional)
1/2 red chilli, finely chopped (optional)
Handful of fresh coriander
For the Corn
4 fresh corn-on-the-cob
2 tablespoons butter
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
Juice of 1/2 lime
Zest of 1/2 lime
salt and pepper
METHOD
1. Heat the oil in a large pan, and when hot, add the cumin seeds. Allow to pop for a few seconds before adding the onions along with a pinch of sea salt. Cook over a medium heat for 8-10 minutes, stirring occasionally, until the onions are golden brown.
2. Next add the garlic and ginger and continue to fry for 1 minute before adding the tomatoes and cooking for a further 2 minutes.
3. Now add the water,sea salt and all the other spices ( not the coriander ), stir well and cover with a lid. Simmer on a low to medium heat until the cabbage and potatoes are tender and the mixture is not too wet.
4. Stir in the coriander and leave some for garnishing before serving.
MAKING THE SPICED CORN-ON-THE-COB
Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.
5. Place the vegan margarine in a pan and gently melt. When melted, add the spices, lime juice and lime zest.
6. Place the corn cobs on a sheet of foil. Brush with the mixture and pour over any excess, and wrap up in the foil.
7. Place the foil wrapped corn on a baking sheet and bake for 25 minutes before serving.
RECIPE NOTES
RECIPE TIPS
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