We have been eating curry a lot lately, because I visited an Indian grocery store and impulsively bought an astonishing number of curry mixes. This week I plan to show some of the curries eaten at Chez BrisVegan. Last night, I made two curries from these mixes:
As you can see, there was a butter chicken mix and a jalfrezi mix. They were both fairly dry spice pastes. Both were vegan. The butter chicken contained neither butter nor chicken. Both asked for 50ml cream, but I replaced that with 125ml creamy-flavoured Vitasoy So Milky Lite.
With the butter chicken seasoning, I made butter pumpkin and canellini beans. The creaminess of the sauce works beautifully with the sweetness of the pumpkin and beans. I also added an onion, and a couple of chopped green beans and spring onions, for contrasting green colour.
For the jalfrezi, I made a curry with the mix, onion, carrot, broccoli, mushrooms, peas, tomatoes and green capsicum, as well as the soy milk.
For both, I sauted the onion then added the vegetables and curry mix with water as suggested on the packet. I simmered them until the vegies were almost cooked and added the soy milk. After heating it through, it was ready for serving.
Both were very good, served on brown rice, with chutney and lime pickle. Everyone but M ate them and enjoyed them. The curries were relatively mild and child friendly for Z. M is not a curry fan and ate the veges, beans and rice without the sauce. As a bonus, they made enough to give me some leftovers for another meal and some work lunches.
(Late Again) Caturday
This cat is not yet out of the bag!
(Germophobe note: Don't worry, the bag will never be used for food ever again.)
Notes on a vegan cherry pie
2 days ago