I love a “Fridge raid” dish as you know by now. Something where you look at what you have got in the fridge and come up with something amazing. I tend to do this normally on a Monday or Tuesday when I’ve had lots of Meat or fish over the weekend when maybe you’ve had a roast or similar to takeaway food. I always then thrive on having a vegetarian meal.
Now, One might say this is a Keralan dish or a Sri Lankan Curry as there are some resemblances to it. I just know its a warming curried dish that makes me feel happy when I eat it!
It has a lovely subtle coconut flavour to it which cools along side the spices.
I wanted to show you a recipe that is so easy and quick to make but still makes you feel full after it and believe it or not, its vegan and dairy free!
A dish that will warm your cockles and still give you the satisfaction of being quite a healthy curry.
Veg chickpea & coconut kale curry:
- 1 Onion diced
- 2 tsp Sri Lankan spice mix ( I use Spice Kitchen, all other ground spices and seeds below are too. )
- 1 hot green chilli chopped
- 1 tsp chilli powder
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- Sea Salt to season
- 1 tsp Cumin seeds
- 1 thumbnail size of ginger grated
- 2 cloves of garlic finely chopped
- 1 tbsp Coconut oil
- 1/2 400g tin chickpeas drained
- 1 courgette chopped into chunks
- 2 bell peppers diced into inch size pieces
- 1/4 butternut squash chopped into chunks
- 3 handfuls of kale
- 30g red lentils
- 1/2 400g tin of chopped tomatoes
- 2 tbsp Coconut flavour soya yoghurt
- Little bit of water if needed ( If a little dry )
- Long grain Rice to serve
- Cook the butternut squash in boiling water until just starting to soften and then drain and set aside.
- In a frying pan or wok, start to fry off your onions, then after a minute add in all of your spices including the garlic and ginger also. Stir, allowing not to burn your garlic.
- Add in all your veg ingredients except your kale and butternut squash to the pan, the lentils and chopped tomatoes plus a little water and simmer for 15 minutes, not allowing it to dry out.
- Add in your butternut squash, kale, stir and cook for a further 3-4 minutes.
* Season to taste if needed, add in your coconut yoghurt and serve with your long grain rice.
I won’t be sharing all of my recipes I do for my column and other work on here all of the time but I felt I had to with this one. It has proven to be very popular, more than I thought. I had one young lady ask me in my local supermarket about it so I felt I should share it on here also.
Before though I wasn’t sure wether people would like this? I know that sounds strange but just in the fact of it being quite a fusion style dish of Mexico meets India. However Im so pleased to say I have no worries of that now.
So, you may wonder why there are tortilla chips on this dish being an Indian inspired one but the main reason for it is to show how easy you can use up different types of flatbreads you may have that need using up, such as Chapatti’s from the night before or pitta breads. I know for sure whenever I open a pack of tortillas or make homemade chapatti’s, Ive always got some left, hence why I used the tortilla wraps in this one. The young lady that asked me about this recipe, loved this part of the recipe. You may recall I mentioned about doing this on Rupal Rajani’s show talking about Leftovers on BBC Radio Leicester last year.
This recipe is a lovely spiced mix and match dish, the idea is to get a bit of each and the flavours will burst in your mouth together. Serve this with your favourite chutneys and pickles. It is great for a Lunch, a picnic or even watching a film and if you have any left over you can use it again the day after in a wrap, with rice or as a cold salad.
Warm Indian spiced Cauliflower and chickpea salad with homemade Spicy Tortilla chips:
( Serves 2 people as a sharing dish)
- 1/2 small cauliflower ( slice down the florets ) plus use the green part too, adds great flavour
- 1/2 400g tin of chickpeas drained and rinsed
- small red onion sliced
- Handful of fresh spinach or frozen
- 1-2 tbsp of Rapeseed oil or any oil of your choice
- thumbnail size of grated fresh Ginger
- 2 cloves of garlic
- 1 thin green indian chilli chopped finely
- 1 tsp cumin ( All ground spices from Spice Kitchen)
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp garam masala
Cold mixed salad:
- Good handful of fresh Spinach leaves or any leaf of your choice
- Chopped fresh tomatoes
- Cucumber sliced
- Red onion sliced
- Carrot thinly sliced
- Radish sliced lengthways
- Fresh coriander
- Fresh mint
- Cracked Black pepper to season and a squeeze of lemon
- Tortilla wraps cut into triangles
- 3 tbsp of rapeseed oil
- 1 tsp Garam masala ( Spice Kitchen )
- 1 tsp Chilli powder ( Spice Kitchen )
- sprinkle of sea salt to season
- Blanch off your chickpeas and your cauliflower in slated boiling water for about 3-4 minutes.
- fry your red onion, garlic, ginger and spices for a couple of minutes on a medium heat.
- Drain your Cauliflower and chickpeas and add to the frying pan. Cook fro another 2 minutes, stirring so all is coated in the lovely spices
- Add your Spinach to the mix and cook for another minute or two.
- Place all triangles on a baking tray and drizzle with oil
- Pop in the oven for approximately 7 minutes or until starting to turn golden brown.
* Assemble all salad together, serve in separate bowls, add your chutneys and pickles and you’re done.
Some time back, ooh a few months ago now, I was approached by the Chinese company Lee Kum Kee to do some recipe development Work for them. I am always passionate about Oriental and Asian food in general so I was keen to know what they wanted. They wanted me to help out with Recipes regarding an “East meets West” Theme. Something that would later go into a Cookbook, some neck tags and any other promotional material regarding this. I love a good task on hand and felt that this would challenge me, as my first thought was you should never “fusion” things too much? Surprisingly, I was proved wrong, in this case anyway…by myself!
I don’t normally show much of my Recipe development work but I feel this is very interesting to see how Chinese sauces can be mixed with another cuisine. I won’t post all of them, just the ones I feel stood out the most. Now, because this was a few months back, some ingredients may not be in season anymore, but certainly squash was a good starter point as, well we see a lot of those in October hey?!
You will see a few of these recipes of mine “pop” up so I will put in brackets (East Meets West) so you will know it is from this Project.
Spicy Butternut Squash Hummus:
– 1/2 Butternut Squash copped into inch squares
– 2 Tbsp Lee Kum Kee Chiu Chow Chilli Oil
– 1 Garlic Bulb split through the middle to create 2 halves to roast.
– 1 Tbsp of Rapeseed Oil
– 200g of Tinned Chick Peas
– 1 Tbsp of Lee Kum Kee Sesame Oil
– A squirt of Lemon Juice (Fresh)
– 1 Tsp of Ground Cumin
– Salt and Pepper to season
– Fresh Coriander for Serving
– Preheat your oven to 190c.
– Place the Butternut Squash into a baking tray and drizzle over the Chilli oil. Place next to it (in foil) the Garlic bulb in two halves, drizzle over with Rapeseed oil, close up like a Parcel and Roast both in the oven for 20 minutes or until soft.
– Allow the Squash and the Garlic to cool.
– Squeeze out half of the garlic cloves into a Blender or Processor along with the Butternut squash.
– Add the rest of the ingredients and Blitz to a smooth Paste. You may need to add a touch more lemon juice, salt or oil to get the correct consistency.
– Serve with some Warm Pitta Breads, an extra drizzle of Sesame oil and fresh Coriander on the Hummus. (You could even try my Flatbread recipe which is under my Spiced Moroccan soup recipe)