Tag Archives: vegetarian

Curry In A Hurry (From Scratch!)

You know sometimes when you get in from a long day and you just want to make something that doesn’t take forever and yet is special enough to make the effort worthwhile.    Out of store cupboard/freezer/leftovers so that is no special shopping involved.   That is adaptable.   Be you vegetarian, meat-eater, pescatarian, vegan or needing to use up fridge leftovers.   Made completely from scratch so you can pour yourself a glass of something and unwind, enjoying the cooking process without any great juggling acts.   Curry in a Hurry.   No pastes or packet mixes needed. All ready, including grinding the spices yourself, in about 30 mins.

This recipe is based on one of the most popular recipes I’ve ever put on the blog.   Sri Lankan Veg Curry.   It uses the flavour profile of that sauce, but simplified.   Using the sauce mean you can tailor it to  mood or dietary requirements or even just what you have in the fridge.    So you can add leftover meat or that ready roasted chicken you bought from the supermarket, chickpeas, roasted veg, frozen prawns or chunks of fish.  A friend of mine tested it out and used halves of boiled eggs!!??? She said it was nice though I can’t get my head around that one. Continue reading

Aubergine Parmigiana

It’s been a wonderful year for tomatoes and aubergines and I have had a bumper crop!  But, to be honest I’d make this dish at anytime of year as the flavours are somehow rich, lively and vibrant yet comforting.   Just what you want in any season.  Layers of soft aubergine, bright tomatoes, zingy fresh basil and unctuous, stringy mozzarella  topped with a crunchy breadcrumb and parmesan topping.  Yum yum pigs bum!  Except there is no meat in this – pig or otherwise!

The first time I made this for Chloe (my goddaughter) was before she was vegan.  She loved it so much that I now regularly make it for her using vegan mozzarella and parmesan both of which are really excellent in this dish.  The brand I use is Violife.  When I make if for myself I use dairy cheese.  If I am making for both Chloe and me then a cocktail stick pushed in to the assembled dish stops any confusion and – in our house – leads to a chorus of “spot the vegan” sung to the cartoon tune of “stop the pigeon”.   I make it in individual dishes but there is nothing to stop you making this in one large dish for a family sharing meal though you’ll need to adjust the cooking time by adding an extra 15 mins.  I usually accompany the dish with either a dressed salad or green beans as a side. Continue reading

Baba Ganoush

Legend has it that this dip was invented by a member of the royal harem.   The arabic term means “pampered papa”!!  It is a wonderful smokey and creamy dip – charring of the aubergine skin adds the smokey taste that this dip is famous for.  Wonderful with the Rack of Lamb with North African Spices but see below  under Tips and Alternatives for other suggestions.

I always make this the night before to let flavours develop although this isn’t essential although it does help if you want to get ahead.  Continue reading

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