|Yes, God forbid it should taste of anything. I rest my case|
Vegan curry feast (this serves about 4 people but it all freezes if there are fewer of you).
|Why yes, that is a whole clove of garlic. It's good for you!|
Put 8oz red lentils in a pan with 2 peeled garlic cloves (halve them if they are big), a couple of slices fresh ginger, 2 bay leaves, half a cinnamon stick, and 3/4 teaspoon turmeric. Add approx 1.5 pints boiling water, and simmer, gently, for about 1.5/ 2 hours, stirring occasionally, until the lentils have absorbed the water and the dal is reasonably thick. About 30 mins before serving add some salt and 2 slices lemon to flavour.
For the veg. curry – takes about 1 hour
Chop and fry in veg oil 1 onion, 1 aubergine, a couple of potatoes (don’t peel them. Life is short), and some chopped mushrooms (you can vary this depending on what you have). Fry for about 15 mins until they look a bit fried (I know that’s a crap description - it doesn’t matter too much). Add about 2 dessertspoons of Patak’s Madras Curry Paste (I am pretty sure this is vegan, but if not, another curry paste would be fine). Stir to combine. Add about 3/4 tin of coconut milk (I once read the ingredients and I would advise you to buy an organic one) and about 1/2 pint veg stock, Marigold or a cube. Simmer until reduced (I do it for about 3/4 hour). Serve.
For the rice – takes 10 mins
Rinse basmati rice until it runs clear. Boil basmati rice for 10 mins, drain. (Do this just as you are about to eat, obviously. Don’t do it at the beginning).
|O What would I Do without Marigold Stock Powder (this is not the vegan one, but you can get a vegan one)|