This was inspired by Fatfreevegan’s recipe for Dal Tadka, I wanted to include more veggies and tweaked the method and spices a little.
Cauliflower & Kale Dhal (pressure cooker)
- 2 brown onions, chopped
- 1 inch piece ginger, grated
- 2 large cloves garlic, minced, grated for finely chopped
- 1 cup split red lentils
- 3 cups water,
- 1 teaspoon vegetable stock powder (optional)
- 1 large tomato, chopped
- 3 cups small cauliflower florets
- ½ bunch kale, de-stemmed & finely chopped
- 1 heaped tsp cumin seeds
- 1 teaspoon turmeric
- ½ teaspoon salt (optional)
- 1 tsp ground coriander
- ½ tsp chilli powder / to taste (optional)
- 1 teaspoon garam masala / dhal spice mix / curry powder
- Put rice on to cook if you are serving with rice.
- Heat the pressure cooker on brown function, add one of the onions, all the ginger and garlic and stir around for a minute, add a splash of water or stock if starts to stick.
- Add the lentils, water, stock powder if using, tomato, cauliflower, kale, cumin seeds, turmeric & salt and stir thoroughly.
- Lock down the lid and set to high pressure for 10 minutes.
- Whilst the dhal is cooking, heat a large frying pan and dry fry the onion with remaining spices for 5-10 minutes, over a medium heat. Use a lid to catch the steam and prevent them from sticking.
- Once the dhal is finished, release the steam and add the cooked onions and spices; stir well and serve.
- Great with mango chutney, freshly chopped coriander and a sprinkle of coconut if you wish.
Here is a really delicious, quick and easy curried lentils dish (particularly quick if you happen to have cooked lentils on hand – or use canned – you need about 3 cups cooked lentils). Finding a good curry paste is essential for this, I used Ayam’s Thai Panang which doesn’t contain fish or shrimp – and 20g only contains 1.6g of fat. This serves 6, or 4 really hungry adults. 🙂
Thai Curried Lentils
- 1 large onion
- 1 large red capsicum
- 250 grams green beans (unprepared weight)
- 3 heaped teaspoons thai curry paste - about 20g
- 2 lime leaves, scored
- 280 grams dry regular green or brown lentils
- 3 cups vegetable stock
- 2 tablespoons fresh lime juice
- to serve: fresh chopped coriander, yogurt
- 1 cup soy milk mixed with 1 tsp coconut essence
- Put the lentils into a medium saucepan, cover with boiling water, bring to boil and simmer until just tender - about 20 minutes.
- Put your rice (we like long grain brown rice with this dish) on to cook.
- Chop the onion, dice or slice the capsicum, top and tail the green beans.
- Heat a large casserole or saucepan (which has a close fitting lid) on a medium heat.
- Add the vegetables, and once softening, reduce the heat, and stir in the curry paste, and stir for a few minutes until all incorporated. If you have to wait a while for your lentils you can just switch off the heat at this point, place on the lid and continue once your lentils / rice are ready.
- Add the lentils once they're ready, stock, lime leaves and lime juice.
- Bring to the boil, then reduce to a simmer.
- Cook for 10-15 minutes or until your green beans are cooked to your liking, then stir in the soy/coconut mixture, and heat through gently.
- Serve over your rice and top with coriander leaves and yogurt.
Calories: 244 Fat: 1.28 Carbohydrates: 18.6 Sodium: 70 Fiber: 16 Protein: 15.8
Sometimes you really fancy that creamy, fragrant, hot curry from the local take away. But then you think about all that coconut milk and oil and how it goes solid in the fridge overnight (only saturated fat does that..) and it makes you feel kind of queasy? Well now you can have your curry AND eat it! There’s a sneaky alternative to coconut milk (even the low fat varieties are actually high in fat) and you can’t tell the difference! This uses shop-bought curry paste (I used Ayam Thai Panang) so you can make it as hot as you like – or add a spoon or two of hot chilli sauce to just your portion if you’re catering for little ones too. Mine (11 and 16) handled the amount in this just fine – it’s warming and spicy but not hot.
Thai Vegetable Curry
Recipe type: Curry
- 1 large head broccoli
- Same amount of cauliflower
- 1 large red capsicum
- 2 carrots
- Handful green beans
- 1 large sweet potato
- 1 packet baby corn
- 1 large zucchini
- 2 sticks celery
- 3 cups soy milk (we use Vitasoy Milky Lite)
- 2-3 teaspoons coconut essence (like you'd use for baking)
- 2-3 Tablespoons Thai curry paste (there are lots now without fish sauce or shrimp paste)
- 4 teaspoons coconut sugar
- 4 teaspoons tamari
- Juice of a large lime
- 4 kafir lime leaves, cut through from centre to edge to release extra flavour
- 1 teaspoon chopped fresh basil
- 1 teaspoon grated fresh ginger
- Cut the vegetables into smallish pieces so they will all cook evenly.
- Steam them in a large steamer, in batches if necessary. Once just tender, tip them into a large casserole dish.
- Meanwhile put your rice on to cook.
- In a large bowl whisk together all the ingredients. Check your sauce for heat/ salt / sour / sweet balance and adjust to suit your tastebuds (or those of your guests) and pour over all the vegetables, bring to a heat gently until hot.
- Serve over rice with lime wedges and a sprinkle of freshly chopped coriander.
I’m not calling this a curry as it’s very mild and there’s no chilli involved so it’s great for small children who might not have developed a love yet for spicy food.
Rather than the usual rice, this is great served with wholemeal pitta bread to scoop up the delicious sauce and vegetables. We enjoy topping ours with a sprinkle of coconut and spoon of mango chutney.
Chana Saag Aloo (Indian spiced chickpeas, spinach and potatoes)
- 600g potatoes, diced - approx. 1-2 cm
- 2 medium onions, halved and sliced
- 2 garlic cloves, crushed
- 2 tablespoons cumin seeds
- 2 tsp coriander
- 2 tsp turmeric
- 2 cans chickpeas, or 420-440 grams home cooked, drained and rinsed
- 4 tablespoons tomato paste
- 600 ml vegetable stock
- 350g baby spinach leaves
- Juice of ½ lemon
- salt to taste
- Steam the potatoes whilst you heat a large frying pan over a medium heat. Dry sauté the onions, add the garlic once they've released some moisture (add a splash of stock or water if required to prevent sticking), then stir in the cumin seeds until they start to pop, then the other dry spices.
- Add the chickpeas, tomato paste and the stock.
- Bring to boil, reduce heat and simmer for 10 minutes.
- Once the potatoes are just tender, add to the pan and then, handful by handful, add the baby spinach leaves, stirring gently until they wilt before adding more.
- Add the lemon juice, and remove from the heat. Season to taste.
Don’t worry if you don’t have a pressure cooker (though I seriously recommend you get one!) as you can do this in a regular casserole / large saucepan with a good fitting lid, it will just take longer. I have this one if you’re interested, which combines slow cooker, pressure cooker, steamer, rice cooker, soup maker etc functions, but I use the pressure option most often. We actually got ours with Flybuys points!
This cooks for 13 minutes, the same time as my rice cooker took to do the rice so it really does save time! You can also cook dried beans without even soaking if you are running short on time, which also saves money as well, as bags of dried beans are way cheaper than the canned variety and also avoids the BPA issue. It’s a big win win!
You can use whatever vegetables you have around, maybe follow mine the first time so you get an idea of the volume required. Also we often use this tofu in curries as it’s got such a great texture. Not in this picture though, I just used regular plain tofu, cubed.
This makes a huge amount (I can never make a small amount of curry for some reason…!), enough for us for 2 meals.
If you’re not using a pressure cooker this will probably need to simmer for around 30-40 minutes.
Pressure Cooker Vegetable Curry
Recipe type: Curry
- The vegetables you choose are completely up to you, I've made this twice recently with 2 different combinations. To give you an idea of volume, this is what I used yesterday:
- 2 medium sweet potatoes
- 4 small potatoes
- 1 large carrot
- 1 large zucchini
- 1 leek
- 1 large handful green beans
- 1 cup frozen peas
- Then the other ingredients:
- 250 g plain firm tofu, cubed, or a packet of marinated tofu pieces
- 1 can chickpeas, or home-made - 1.5 cups.
- 1 can chopped tomatoes
- 1.5 cups passata / canned tomatoes - blended
- 1.5 cups water
- 1 heaped tablespoon vegetable stock powder
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon (mild or to your taste) curry powder
- ¼ cup raw cashews
- ½ cup soy /almond milk
- 1 teaspoon coconut essence
- To serve:
- Chopped coriander
- Low fat plain soy yogurt
- Mango chutney
- Dessicated coconut
- If you have soaked cashews all the better but if not, place them in a small pan and cover with water and bring to the boil. Reduce to a simmer.
- Chop the potatoes and carrot into large pieces. Slice the leek and zucchini into 1cm slices, top and tail the beans and cut them in half. Measure out the peas.
- Heat your pressure cooker on the brown function if it has one (mine is electronic, if yours is the old type you can just heat it up!) and throw in the leek, stir it around for a minute or two then add all the other vegetables.
- Put on your rice to cook.
- Add all the other ingredients, stir thoroughly, close the lid, set the cooker to High Pressure and set for 13 minutes, and Start.
- Drain your cashews, place in a high speed blender, add the soy /almond milk and coconut essence. Blend until very smooth.
- Once the curry has finished cooking, reduce the pressure, then stir through the cashew cream and the peas. Serve with the rice and necessary accompaniments!