Healthy Food Recipes

Vegan Take Away Style Curry Recipe

My vegan take away style curry recipe tasted so good that when I returned to the kitchen after finishing eating my share of it - I caught my hubby red handed scraping every last morsel of curry from the pan like there was no tomorrow!

I use a lot of Indian herbs in this recipe which gives it a very authentic Indian flavour. I also use my carrot and parsnip soup not only as a base which flavours the curry but the soup gives the curry a texture of perfection. Stay tuned for my carrot and parsnip soup recipe coming very soon.

You could call this recipe a pea and mushroom curry recipe but when we were eating it tasted so like we had just brought it in as treat from a fabulous take away.

Ingredients for Vegan Take Away Style Curry
1 + 1/2 Cup of frozen peas
1 large Red sweet pointed red pepper (chopped)
1 small Onion (sliced)
Tbsp Carrot and Parsnip Soup
3-4 Tbsp Water
Salt to season
3 large Portobella Mushrooms (chopped)
Pinch Dried coriander leaves
1 heaped tsp Freshly grated ginger
1 large Garlic (minced)
1 tsp Dried shredded coconut
2 Small green chillies (chopped)
2 Medium red chillies (chopped)
Rice bran oil

For the Spices
Pinch Fennel seeds
1/2 tsp Turmeric
1/2 tsp Paprika
1/4 tsp Cumin seeds
1 + 1/2 tsp Chef Jeenas Mild curry powder
3 tsp Dried methi leaves
Large pinch Dried curry leaves

Picture of portobella mushrooms.

Picture of freshly chopped chillies.

Picture of Indian herbs and spices ground to a powder.

How to make a Vegan Take Away Style Curry

Place fennel, turmeric, cumin seeds, paprika, mild curry powder, methi leaves and curry leaves into a grind and grind into a powder.

Using some rice bran oil cook the onions for a few minutes on a medium heat stiring frequently.

Add the red peppers, chillies, garlic and ginger.

Cook for a few minutes stiring all the time.

Sprinkle the curry spice powder all over the pan of vegetables then lightly drizzle a little rice bran oil on top of the spices.

You want the vegetables and spice powder to be lightly coated with the rice bran oil - not soaked or covered in oil.

Add the 5-6 tablespoons of carrot and parsnip soup.

Add 2-3 tablespoons of water and simmer on the lowest heat for 10 minutes.

Add the tsp of shredded coconut, pinch of salt (optional) and frozen peas.

Cook on low for another 10 minutes.

Add the mushrooms and simmer until cooked.

You may need to add another 1-2 tablespoons of water but make sure you do not add too much water or else the take away curry will turn into more of a watery stew.

Serve this tasty vegan take away style curry recipe with freshly cooked basmati rice and yogurt.

Enjoy!

For more delicious vegan recipes see my vegan recipes index.

Om Ali

Om Ali, Umm Ali or Um Ali is a favourite Middle Eastern pudding. In Egypt, Lebanon, Syria, Saudi Arabia, and across the Middle East, Om Ali is probably one of the most popular desserts available. Usually made with layers of filo or puff pastry, both produce excellent results.

Ingredients - Om Ali

1 large sheet of puff pastry ( about 90g/3 oz) / (or 5 to 6 sheets of small filo pastry) 120g (4oz) raisins
120g (4oz) flaked almonds and pistachios, a few chopped apricots, and dates.
1 litre milk
300 ml double cream
90 gr (3oz) sugar
1 teaspoon cinnamon

Preparation - Om Ali

Preheat oven to 150C degrees
Lightly butter the puff pastry (optional).
Place the one large sheet of puff pastry sheet on an oven tray. and bake for 25 minutes or until crisp and brown. Remove from the oven and raise the oven temperature to 240C degrees.
Butter the baking dish.
Crumple the pastry into a baking dish, scatter the raisins, fruit and nuts in between layers
In a saucepan on the top of the stove bring the milk , cream and sugar to the boil. Pour this over the pastry. Sprinkle with cinnamon, flaked almonds, and ground pistachios.
Place dish in oven for 20 minutes or until the top is browned.
Serve hot.

Vegan Vegetable Spaghetti Bolognese Recipe

Chefs vegan vegetable spaghetti bolognese recipe will satisfy your tastes for a good home cooked spag bol yet without all the fat that you get when cooking with beef.

Chef does have quite a lot of meat recipes on Jeenas Kitchen food recipe blog - even so, Chef believes that meat is not always necessary in every single meal that is cook.

Vegetables are so very tasty and are really healthy for your body...what more could you want?

Chef uses portobella mushrooms, red peppers, shredded carrots and parsnips with garlic, paprika and basil to season, dried basil here you can use fresh basil at the end of cooking if you like.

This is a gluten free vegetable spaghetti bolognese recipe but you can use which ever type of spaghetti that you like - the main principle of the recipe is the bolognese sauce.

Chefs recipe is really healthy to eat and simple to cook.

Vegetables are easier to digest than meat so why not give your stomach a well earned rest and enjoy a tasty vegetable spaghetti bolognese recipe here at Jeenas Kitchen.

Ingredients for vegan spaghetti bolognese

2 Zucchinis (chopped)
2 Carrots (grated)
2-3 Parsnips (grated)
1 Red Pepper/Capsicum (chopped)
2 Flat Portobella mushrooms (chopped)
Rice bran oil
1 Garlic clove (minced)
1 tsp Paprika
2 large Tbsp Tomato puree
1 Cup Water
Pinch dried Basil leaves or fresh basil
Agave nectar

You can serve this vegan spaghetti with vegan parmesan.

How to make a Vegan Vegetable Spaghetti Bolognese

Use a little oil in a large pan and gently cook the grated carrotts and parsnips until they start to slightly soften - approximately 10 minutes.

Remove the grated vegetables from the pan onto a plate and leave to the side.

You will add this to your vegetable spaghetti bolognese recipe later on.

In the same pan gently cook the garlic for a 2 minutes stiring constantly, you may need to add a small amount of oil. Do not leave the garlic to burn - keep stiring.

Add the paprika and stir well.

Add the tomato puree and water.

Add the zucchini and red peppers bring to the boil then simmer with a lid on for approximately 15 minutes or until they start to soften slightly.

Add the dried basil leaves, if you use fresh basil instead make sure you add the fresh leaves towards the end of cooking as you do not want to over cook the fresh basil leaves.

Now add the grated vegetables stir well, bring to the boil again and simmer with a lid for at least 20 minutes until all of the vegetables are cooked through especially the grated vegetables.

About 10 minutes before the vegetable spaghetti bolognese is ready add the mushrooms and a small drizzle of agave syrup for extra sweetness and season with salt.