Klaar in 15 minuten, met maar 5 ingrediënten (plus water en bakvet).
Giet een blik kikkererwten af, spoel ze met water en bak ze aan in olie tot je ze hoort ‘poppen’. Prak ze grof in de pan met een stamppotstamper of de onderkant van een glazen fles.
Voeg een blik kokosmelk, een theelepel (of twee) bouillonpoeder en een eetlepel gele currypasta toe. Roer en verwarm.
Voeg ca 400g verse bladspinazie toe en warm door totdat deze is geslonken.
Serveer in een kom. Nóg lekkerder de volgende dag.
A perfect surprise for a potluck: these colorful stuffed eggs. Ingredients: eggs and hummus. Easy-peasy!
These were made with store bought hummus by Maza: one with curry, one with beetroot. Hence the amazing colors. Of course, you could make these yourself as well! Watch out for my green peas ‘hummus’ recipe, that would be a great add to this palette!
Have a nice party!
This was one of those moments when all leftovers matched up to a perfect dish. Should work with a variety of veg and curry pastes, but be sure to add the pineapple (for sweetness) and tomatoes (for tartiness).
In our case, we had a piece of courgette, some canned pineapple, a few tomatoes, some sliced pieces of fennel and a handful of nuts & raisins.
We added 5 spoonfuls of penang curry from Thailand, tasted it and took out 3 again for it would have been way to hot otherwise :D. The real stuff from Thailand is definitely different from the ‘real stuff’ in our tokos here in Europe..
Anyway, you can’t really go wrong with this dish.. just fry the fruit & veg in the curry paste until they have a nice bite. This is one of those creations that taste even better the next day, so it doesn’t hurt to make a bit more than you need.
The fluid from the tomatoes and pineapple will make it nice and saucy. Add small cups of water if it dries out too fast. The curry should be shiny when you serve, not dry.
Even better if you can add some onion, garlic and ginger. That will spice it up bigtime, and I’m a big lover of spice.
As always… enjoy!
<3
While healing from Bell’s Palsy (a partial face paralysis) and chronic sinusitis, I notice my body feels like eating lots if roots, bulbs and brassicaeae.
So I threw together this dish which has many different veggies and a light yet tangy curry flavor to enjoy all the goodness of anti-inflammatory ginger, prebiotic onions and fennel, and anti-cancer broccoli, among others. I don’t mean to make any health claims here, it just feels extra good to eat this stuff these days and thought I’d share it with you.
Best to make this dish one day before serving, the flavours balance out real nicely overnight.
For 1 person:
Quart 1 onion, slice a few slices of fennel, roughly chop 1 stalk of lemongrass and 1 mild red pepper, thinly slice 1 garlic clove, 1 carrot and 1 small handful of ginger.
Lightly fry/simmer all of these (possibly together with a teaspoon of fennel seeds or aywain if at hand) in a tablespoon of coconut oil.
Cut one large tomato in small cubes and add to the fragrant mixture in the pan.
Also add 6-8 dried kafir lime leaves, salt, pepper, about three tablespoons of santen, a cup of water, one tablespoon of honey, a star anise and a pinch of cinnamon.
Stir until the santen has melted into the water to form coconut milk.
When nicely fragrant and heated through, add a handful of broccoli and cauliflower florets each. Then turn off the heat and leave the dish to rest in the closed pan. Stir sometimes. Enjoy the next day with rice. You can heat up the dish and make the sauce as thick or thin as you like.
Enjoy!
This is a great soup, a big hit in my kitchen whenever i make it, be it for myself or for a ceremony or event. It’s vegan and delicious and if you have ever been (or live) in Asia, this will bring ring a sweet bell.
Roast a small handful of cumin and coriander seeds and black pepper corns in a dry pan until fragrant. Then, using a grinder, pulverize the spices.
Cut one pastinaak and twice as much carrot in blender-friendly pieces.
Chop one large onion, three garlic pieces, three stalks of lemongrass and a thumb-size piece of ginger together and lightly fry it in coconut oil.
Then add: one tablespoon of yellow curry paste, the ground spices, some curry powder, the carrot and pastinaak, one small handful of apricots and 400-500 ml of thick coconut milk, one laurel leaf, a handful of kaffir lime leaves and vegetable stock.
Let simmer for a while. When the veggies are soft, take out the laurel and blend until smooth.
Even better the next day! Enjoy.
