Creamy curry
Kiwi author serves up two simple plantbased recipes
Fto lolly cake, every dish in this book is 100 per cent vegan, made with wholefood ingredients that can all be found on the shelf at your local supermarket.
No fancy ‘superfoods’, no expensive powders — just good, fresh ingredients!
Eden Vegan is the ideal entry point into plant-based cooking, whether you’re looking to add a meat-free meal a week, or switch to a plant-based diet, or are simply looking for veggie-packed inspiration and recipes to add to your cooking repertoire.
Kiwi author Tess Eden first made the leap into a vegan lifestyle six years ago, after enjoying a vegetarian diet for 11 years. She came to veganism for ethical reasons, and has since become an advocate for the environmental and health benefits that a meat-free diet provides.
MASALA CHICKPEA CURRY
Curry can often seem like a complicated dish to tackle, but this simple chickpea curry proves otherwise. Creamy, with a bold and spicy flavour, it’s packed full of chickpeas and tofu and a generous amount of spice. Feel free to go easy on the cayenne pepper if you prefer, and make sure to serve with a slice of lime for a cooling, zesty punch.
Ingredients
1 cup white basmati rice 1 large onion, diced
1 yellow capsicum, diced 1 clove garlic, crushed
1 tsp ground turmeric
1 tsp ground cayenne pepper 2 tsp garam masala 400g can chickpeas, drained 2 Tbsp red curry paste 400g can crushed tomatoes 400g can coconut cream 150g firm tofu, cubed coconut yoghurt, chopped fresh coriander, crushed cashews, juice of 1 lime to serve
Method
Wash rice under water before transferring to a saucepan and cooking according to the packet instructions.
Heat a dash of olive oil in a pan on a medium heat. Add onion, capsicum and garlic. Saute´ for 2–3 minutes, or until golden.
Add spices, chickpeas and red curry paste, along with a third of a cup of water. Stir and then leave to cook for 5 minutes, or until chickpeas start to soften.
Pour in tomatoes and coconut cream. Stir well and then leave to
reduce for 10 minutes.
Add tofu and stir well. Season with salt and cracked black pepper. Turn heat to low and leave to reduce for a further 20 minutes.
Serve curry on basmati rice with a topping of coconut yoghurt, coriander and crushed cashews. Drizzle with fresh lime juice.
CREAMY RAMEN with SHREDDED TOFU
Who doesn’t love ramen? If you’ve never made this traditional Japanese dish, my vegan version is a quick and delicious place to start. With ramen noodles from your local supermarket along with vegetable stock and coconut cream for the broth, it’s a simple dish to create. Tofu serves two purposes here: grated into the broth for added protein and fried to give the dish a crispy bite.
Ingredients
1 onion, diced
1 clove garlic, crushed 2 Tbsp red curry paste 2 Tbsp soy sauce
2 cups vegetable stock 1 cup coconut cream 300g firm tofu, grated 1 Tbsp soy sauce
1 Tbsp maple syrup 90g ramen noodles
1⁄2 cup corn kernels
1⁄2 carrot, shredded
1 spring onion, finely sliced fresh coriander, black sesame seeds to serve
Method
Heat a dash of sesame oil in a saucepan on a medium heat. Fry onion and garlic with a pinch of salt for 3–4 minutes, or until golden.
Add curry paste and first measure of soy sauce, stirring well. Pour in vegetable stock and coconut cream and increase heat to bring to a boil.
Once boiling, drop back to a medium heat and add half the grated tofu.
Add a dash of sesame oil to a small pan over a medium heat. Add remaining tofu. Add second measure of soy sauce, and maple syrup. Fry for 3–4 minutes, or until golden.
Cook noodles in boiling water for 2 minutes, until softened. Drain and add to the coconut cream broth. Serve topped with fried tofu, corn, carrot and spring onion. Finish with fresh coriander and a sprinkle of sesame seeds.