Indian Curry Caserole with Pumpkin

Indian Curry Caserole with Pumpkin

Ingredients

1 yellow onion, finely chopped

3 garlic cloves, finely chopped

1 red chili, finely chopped

2 tablespoons fresh ginger finely chopped

1 tablespoon oil

1 tablespoon tomato paste

500 g crushed tomatoes

400 ml coconut milk

2 dl of water

1 dl dates, roughly cut

300 g pumpkin, peeled and diced into cubes

3 potatoes, peeled and diced into cubes

250 g cauliflower, divided into small bouquets

Seasoning mix

5 whole cloves

1 teaspoon mustard seeds

1 teaspoon cardamom kernels

1, 5 teaspoons turmeric

1 teaspoon of ground coriander

0, 5 teaspoon ground cinnamon

For serving:

3 dl rice, jasmine rice, rye rice or bulgur, roasted cashew nuts or pumpkin seeds (I used roasted pumpkin seeds from my pumpkins).

Directions:

Boil the rice or bulgur as instructed on the package. 

Mortar spices, cardamom and mustard seeds for the spice mixture and mix with the rest of the dry spices.

Fry the onions, garlic, chili, ginger and spices in oil while stirring until the onion is soft. Add the tomato paste and fry for 1 minute.

Add crushed tomatoes, coconut milk, water and dates to the pan. Let it simmer about 30 min. Add the pumpkin and potatoes and boil until the potatoes are soft (pour in a little more water if needed).

Add the cauliflower at the end and boil 4-5 min. Taste the pan with salt. Serve with rice and spices with cashew nuts and coriander.

Serve the curry with rice or bulgur and top with fresh coriander (if you don´t like coriander, take some other green like parsley or anything of your liking). Sprinkle some roasted cashew nuts or pumpkin seeds over.

Spicy Chickpea curry with vegetables and fetacheese

 Spicy Chickpea curry with vegetables and fetacheese

Ingredients:

Aubergine

Cauliflower

Peas

Mix of cashewnuts, dried cocos, dried ginger

Yellow onion

Fresh ginger

Chickpeas

Crushed tomatoes

Mint

Red chili

Spring onion

Double cream

Garlic

Curry

Cube of vegetable stock

Honey

Grinded cardemum

Grinded cilantro

Olivoil

Salt, Cumin

Directions:

Cut ¾ aubergine into 2x2 cm cubes. Sprinkle olive oil and 1 tsp salt all over. Put in a frying pan. Fry on high heat until a little golden. You can also roast them in the oven at 250 celsius degrees for 18-20 minutes if you rather prefer that.

Boil 1 ¾ del rice according to directions on package. I use jasmin rice and equal part of water. I let it boil under a lid without touching until the water is totally absorbed. This gives a really fluffy rice. Any rice you prefer can be used though.

Chop 1 yellow onion, 1 clove of garlic, fresh ginger and 1 red chili. Fry onion, chili, garlic and ½ dl finely chopped ginger in a little olive oil. Add the spices, 2 tsp cumin, 1 tsp curry, 1 tsp grinded coriander and 1 tsp grinded cardemum.

Add 1 can of crushed tomatoes, ¾ dl double cream, ½ dl water, 1 tsp honey, ¾ cube vegetable stock, 2 dl canned or preboiled chickpeas.

Chop a handful mint, 2 springonions. a handful peas and about half a cauliflower.

Add the vegetables and the aubergine into the curry and season to your liking with salt.

Top with a bag of dried cashewnuts, cocos and finger, some presh peas or springonion and fetacheese if you like.

If you want this recipe to be vegan use cream made from soybeans and vegan fetacheese or just leave both out. It will still be delicious.

Indian fried Vegetable balls

Indian fried Vegetable balls

Ingredients:

4 medium sized potatoes
Cooking oil
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
2 teaspoons finely chopped green chilies
1 finely grated carrot
½ cup green peas
½ cup corn
1 cup finely chopped onion
Sea salt
2 teaspoons chili powder
½ teaspoon garam masala
1 small handful finely chopped coriander leaves
1 tablespoon corn flour
Bread crumbs

Directions:
Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart. Using your hands or potato masher, mash potatoes to a fine paste and keep it aside.

Heat the pan and add cooking oil.

Add to the pan garlic, ginger and onion and cook till its golden brown.

Then add carrot and sea salt and cook till the raw smell disappears.

Now add chili powder, garam masala, green peas and corn and cook for further 3 minutes.

Now add to a bowl corn flour, masala and mashed potato and combine well.

Take a small portion of the mixture and roll it into a ball.

Now roll this ball over the breadcrumbs making sure the breadcrumbs are evenly coated.

Repeat above two steps for remaining mixture.

Now heat the pan and fill it with cooking oil enough for deep-frying.

Drop the balls one by one slowly into the oil and cook till its golden brown.

Vegetable fried balls are now ready to be served.

Serve with a green salad.

Vegan Chocolate Balls, Chocolate Muffins and Chocolate Cake with Dates, Avacado, Banana and Black Beans

Chocolate Bean Balls 

70 grams of black beans
15 grams of coconut oil
35 grams of sweet almonds
50 grams of fresh dates (nuclei removed)
1 tablespoon cocoa
1 ½ tablespoon agave syrup
½ tablespoon vanilla powder

 You can use canned beans. If you use dried beans like me they have to been soaked at least 8 hours in water. Rinse off the water and pour beans in a pan covered with water. Boil for 1 hour. Rinse the beans. Place all ingredients in a bowl and mix with a hand blender until everything becomes a smooth dough. Roll into round balls and roll in shredded coconut.

Chocolate muffins with avocado and banana

Chocolate muffins:

35 grams butter
60 grams of dark chocolate (sugar please)
50 grams of avocado
50 grams of banana
1 tsp baking powder
4 tablespoons soybean whipping cream
½ cup hazelnut flour
1/3 - ½ dl sweetener
1 tsp vanilla powder

Chocolate frosting:

50 grams vegan cream cheese

35 grams of dark chocolate (milk free)

1 teaspoon hot water

1 tsp instant coffee powder

1 tsp sweetener

1 tsp vanilla powder

Chocolate muffins:

Preheat the oven to 150 degrees Celsius. Melt the butter together with small pieces of chocolate (I do this in the microwave). Add all ingredients to the chocolate base in a bowl and mix (with a hand blender) until blended. Line a small muffin cups and spread the batter in this. Bake in the oven for 22-25 minutes (muffins should still be a bit sticky in the middle). Let the muffins cool.

Chocolate cream: 

Mix hot water with the coffee powder to the chocolate cream. Melt the chocolate and mix with remaining ingredients. Top the muffins with chocolate cream.

Chocolate Bean Cake with Dates

50 grams of black beans

40 grams of fresh dates

1 egg (skip the egg if totally vegan and add 1 tsp baking powder 

instead with 2 tbs water)

½ cup almond flour

2 tablespoons grated coconut

1 tablespoon cocoa

1 tablespoon sweetener

½ tsp of vanilla powder

1 tablespoon soymilk or soycream

10 grams of hazelnuts

10 grams light unsweetened chocolate, milkfree

20 grams milkfree butter

Preheat the oven to 175 degrees Celsius.

Add beans, dates (and egg if you choose) in a bowl and mix everything together (I use a hand blender). 

Coarsely chop the chocolate and hazelnuts and add them together with all other ingredients and mix well. If you want to, melt butter and mix in this. Pour batter into a greased and floured spring form of about (12 centimeters diameter). Bake in the oven for about 12 minutes. Serve with ice cream or whipped cream. Use vegan soycream for whipping.