Spicy Kofta Curry
Posted on January 26, 2013 by The Gourmet Vegan - No Comments
Spicy Kofta Curry
As long as you prepare the Kofta balls in advance this is quite a quick and simple recipe. This is a great dish when you want something warm and spicy on a cold winters night. And of course! it is scrumptious with incredible flavours that make this such a mouthwatering curry.
 60 Minutes |
 Serves 3-4 |
 ? kcal per serving |
INGREDIENTS FOR KOFTAS
100g of dry soya mince
400ml vegetable stock
1 tablespoon soya sauce
1 medium onion, finely chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 tablespoons crushed almonds
1/2 teaspoon fennel seeds
1 teaspoon grated ginger
1 small chilli (optional), finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon garam masala
1 teaspoon agave nectar
1 tablespoon lime juice
1/4 cup of besan (chickpea) flour
2 teaspoons egg replacement powder (or equivalent for 2 eggs)
INGREDIENTS FOR CURRY
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 teaspoon panche poran (optional)
2 cloves garlic
1 inch peeled ginger
1 cup water
1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon methi leaves
1 large tomato, finely chopped
1 small yellow pepper, finely chopped
1 level teaspoon salt
250ml water
METHOD FOR KOFTAS
Start by placing the soya mince in a bowl and adding 300ml of the vegetable stock along with 1 teaspoon of oil and the soya sauce.
Whilst the mince is rehydrating, put the oil in a frying pan and over a medium heat cook gently fry the onions and garlic until the onions have softened and browned slightly.
Next add the almonds, fennel seeds, ginger and chilli, and continue to cook for another minute.
Next add the spices, the remaining 100ml of stock, agave and lime juice and continue to cook for 2-3 minutes, stirring well.
If at any time during the cooking process the mixture looks to be too dry, add a splash of water.
Now add in the soya mince, the besan flour and the egg replacement powder.
Combine everything well and allow to cool. Shape into small balls and chill in the refrigerator whilst you are cooking the curry.
At this stage, heat the oven to 200 degrees.
METHOD FOR CURRY
Start by putting the garlic, ginger and water in a food processor and blend into a paste.
Heat the oil in a pan, and when hot, add the panche poran if using. As soon as the seeds start to pop, add the onions and fry over a low heat until they are slightly softened.
Add the garlic and ginger paste and the spices and continue to cook until the mix starts to become quite dry.
Next add the chopped tomato, pepper, salt and water and bring to the boil. When it comes to a boil, reduce the hear to simmer, cover with a lid and cook for about 15-20 minutes. If the curry becomes too dry, just continue to add water.
At this stage, place the koftas on a backing sheet and place in the oven to cook for about 15 minutes until cooked through.
Remove the koftas from the oven and add to the curry sauce. Gently mix together and serve with basmati rice and/or nann breads or roti.
RECIPE NOTES
Make the Koftas in advance to make this a quicker dish to prepare.
RECIPE TIPS
The koftas can be frozen before being cooked and so you can make batches for future use.
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Luxury Vegan Bolognese
Posted on December 5, 2012 by The Gourmet Vegan - No Comments
Luxury Vegan Bolognese
No vegan recipe collection would be complete without a delicious plant based bolognese recipe. This simple recipe combines flavours and textures that make this luxury bolognese so extremely tasty. The Sofrito and long cooking time allow for the flavours to blend for creating a truly mouthwatering dish.
| 60 Minutes |
Serves 2-3 |
? kcal per serving |
INGREDIENTS
1 large carrot, very finely chopped
2 stalks of celery, very finely chopped
1 medium onion, very finely chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 bay leaves
1 teaspoon fresh or dried thyme
1/4 teaspoon allspice
200 ml vegan white wine
These first ingredients form the basis of a Sofrito. This is cooked first and then the other ingredients added.
300 g mushrooms, chopped
1 teaspoon pepper
2 400 g tins chopped tomatoes
200 ml water
1 tablespoon tomato puree
2 tablespoons sun dried tomatoes, chopped
Handful fresh basil, chopped
200 g dried green lentils
2 vegetable stock cubes, I use Kallo
200 ml hot water
30 g dried shiitake mushrooms
1 teaspoon agave nectar
METHOD
Before starting the recipe, soak the shiitake mushrooms in stock made from 200 ml hot water and 2 vegetable stock cubes.
1 Add the oil to a frying pan over a medium heat and add the finely chopped carrot, celery, onion,garlic, bay leaves, thyme and allspice. Fry for a 3-4 minutes then add the white wine. cover and cook on a low heat for 10 minutes until the vegetables have softened.
2 Next add the fresh mushrooms, fresh basil and teaspoon of black pepper and continue to cook, covered and over a low heat for a further 5 minutes.
3 Add the tomatoes. Rinse out each tin with 100 ml of water and add this along with the lentils. Bring to a simmer before covering and leaving to cook on a low heat for 30 minutes.
4 Remove the soaked Shiitake mushrooms from the stock, chop finely and add to the pan along with the stock. Stir well and cook for a final 5 minutes.
5 Adjust seasoning to taste and sprinkle over some freshly chopped basil when serving.
I like to serve this in the traditional way with Spaghetti, lots of freshly ground back pepper and vegan parmesan. This is also wonderful served over spiralized courgette.
RECIPE NOTES
New and Updated, February 2017.
RECIPE TIPS
These freezes extremely well and so good for making up a large batch.
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