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And down at the bottom of the garden: snowdrops! Spring will be here any day…
A simple but truly delicious vegetable curry with onion bhajis from Lidl and some winter lettuce from the polytunnel.
Vegetable Curry Ingredients (serves four)
A little oil
one onion, chopped
a pepper, chopped
an apple, peeled and finely chopped
2 teaspoons of curry powder or spices of your choosing (we like a combo of fenugreek, cumin, turmeric and chilli).
vegetables of your choice, chopped: we used an aubergine, some green beans, a few small potatoes and a diced carrot.
water to cover. We had some broccoli stock from earlier cooking and water saved from a tin of cannelloni beans.
a teaspoon or two of cornflour
salt to taste
Fry off the onion, pepper and apple in the oil for a few minutes then add the spices. Stir well for a few minutes taking care not to burn the mixture. Add the vegetables and water, bring to the boil, turn down to a simmer until all veg is tender. Combine the cornflour with a little water and mix until smooth then add it to the curry, stirring all the time until it thickens. Add salt. We served it with some golden vegetable rice (add turmeric and a few peas/pepper/celery to rice as it cooks).
This vegan udon noodle soup is spicy and richly flavoured and perfectly paired with plant-based meatballs. We used the Birds Eye ones that are made of pea protein but any would do. Alternatively pan fried tofu pieces work well.
Vegan Udon Noodle Soup Ingredients
three small packs of thick udon noodles, or one per person, straight to wok or dried
a tablespoon of vegetable oil
an onion, chopped into thin strips
1 red chilli, de-seeded and finely chopped
1 green chilli, prepared likewise
a thumb sized piece of ginger, peeled and minced or finely chopped
5 cloves of garlic, minced or finely chopped
1 courgette, cut into small strips
a bunch of fresh parsley, minced
a head of broccoli, broken into florets
water as needed
soy sauce to taste
salt if needed
vegan meatballs, prepared according to pack instructions (fry or bake)
In a large saucepan, fry the onion, chillis, ginger and garlic in the oil for a few minutes
add the courgette and udon noodles and fry for a few more minutes
add the broccoli and parsley, stirring to coat in the oil
cover well with water and bring to the boil
once the broccoli and noodles are tender, add the soy sauce.
add salt if needed
plate up and top with the meatballs
‘Vegetarian Christmas’ by Rose Elliot. This title is not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is in here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen. Now out of print but the hardcover is available cheaply from Amazon and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it!