Tag Archives: curry

Ethical Christmas Shopping: spices and recipes

spices from The Teaspoon Club

These totally gorgeous spices were sent to us by Mettalife, an E-commerce Ethical and Vegan Marketplace, the perfect place to shop this Christmas and to support small business. The spices make up part of a Vegan Spices Recipe Gift Box from The Teaspoon Club. It comes complete with various recipes and all the spices and spice mixes needed to make them.

The Teaspoon Club’s ethically sourced spices are exceptionally high quality, the flavours that come through are rich and strong and far superior to the wee jars obtained in supermarkets. They also arrive in compostable packaging.

Vegan Recipes Spice Gift Box

Mettalife have given us a code for you to use for purchases from their site. Just use FAMILY10 for a 10% discount.

The Butternut Squash Curry with Coconut recipe that came with the kit sounded absolutely delicious, but as we’re not the best recipe followers, we made our own inspired by it and will leave theirs to purchasers or receivers of the gift box ๐Ÿ™‚ Here’s our Butternut Squash Curry, using the provided spice mix:

Ingredients:

  • Coconut oil, 1 tablespoon
  • spice mix of coriander seeds, cumin seeds, fennel seeds and yellow mustard seeds, 1 tablespoon
  • nigella seeds, 1 teaspoon
  • ground cumin, 1 teaspoon
  • ground turmeric, 1 teaspoon
  • ground fenugreek, 1 teaspoon
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1 apple, peeled, cored, diced
  • 1 yellow pepper, diced
  • 1 bag of frozen butternut squash, 500g, or a fresh one, peeled and chopped
  • 1 tin of coconut milk
  • water as needed
  • 1 and a half cups of frozen peas
  • salt to taste

Method: pound the seeds up in a pestle and mortar if you have, otherwise skip this step. Fry the seeds, spices, onion, garlic, apple and pepper in the oil for a few minutes before adding the squash and the coconut milk. Bring to the boil and turn down to simmer until almost cooked (about 20 minutes). Add the peas for a further 10 minutes of cooking and salt to taste.

butternust squash curry #vegan

This was so delicious we’re really looking forward to using the Chilli Spice Mix next!

See all our recipes here and our Vegan Christmas section here.

Chunky Cauliflower Oumph Vegan Curry

vegan cauliflower oompth curry

Ingredients (serves four)

  • A little sunflower oil
  • 1 leek, chopped
  • a red pepper, diced
  • an apple, peeled and cored, diced
  • 1 heaped teaspoon each of these spices: cumin, fenugreek, turmeric
  • 1 cauliflower, chunked
  • a tin of coconut milk
  • 1 bag of Oumph, the chunk
  • sea salt to taste
  • fresh coriander, chopped, to garnish

Fry the leek, pepper and apple in the oil for a few minutes until softened, and then add the spices and mix well. Add the cauliflower and the coconut milk and bring to a simmer for a few minutes before adding the Oumph. Cook for another 15 to 20 minutes until everything is soft and well done, then salt to taste. Dish up and garnish. Best vegan curry ever ๐Ÿ™‚

See more main meal recipes here.

ghost, a novel by Helen Grant

Some summer garden camping, with a good book:

summer garden camping

curry noodles

Sounds like junk food but these are raw and healthy and very tasty, just had them for lunchย ๐Ÿ™‚

1 courgette spiralised into noodles withย  a spiralizer (available from Amazon.co.uk)

1 red pepper, cut into thin slices

a tablespoon of sunflower seeds

a tablespoon of nori sprinkle

a tablespoon of olive oil

about half a teaspoon of curry powder or spices of your choice

mix and eat ๐Ÿ˜€

leaf