Ingredients
5cm piece of tamarind or 1 tablespoon of tamarind paste
500 ml boiling water
3 tablespoons vegetable oil
1 tomato diced
1 dessert spoon minced garlic
1 dessert spoon minced ginger
3 springs of curry leaves
1 tablespoon of mixed dahl uncooked
1/4 teaspoon ground pepper
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon sour cream
Soak the tamarind in the boiling water for 5 minutes, then strain and discard the tamarind, keeping the strained liquid aside.
In a medium frying pan heat 1 tablespoon of oil on a low heat. Add all the spices, tomato, garlic, ginger and 1 about 8 curry leaves.
Cook until the tomatoes are softened.
Add the tamarind water and cook for 10 minutes on a medium until boiling.
Turn down to a low heat and cook for another 10 minutes. Add the sour cream and continue cooking for 10 minutes on the low heat.
In a small frying pan heat the remaining oil on a medium heat.
Add the remaining curry leaves and immediately turn off the heat. Gently swirl the oil in the frying pan ensuring all the leaves fry evenly for a minute and then toss into the medium frying pan.
Turn off the medium frying pan immediately and cover with a lid. Let it sit for 5 minutes.
Serve hot with boiled rice, pickles and papadams.
Serves 4-6
Ingredients
400gram can of tomato soup
2 large mushrooms chopped roughly
2 tablespoons or fresh oregano
1 cup if sliced spring onions
1 teaspoon of finely chopped ginger
2 teaspoons if finely chopped garlic
3 bay leaves
1 flat teaspoon if herb salt (see the recipe under condiments)
1/2 teaspoon of chilli flakes
1 flat teaspoon of turmeric powder
1 tablespoon of olive oil
1 egg optional
On a low stove heat the oil in a large saucepan.
Add the onion, garlic, ginger, spices and half the oregano. Cook for 3 minutes.
Place the vegan mince in a large mixing bowl. Add a tablespoon of fried mix to the mince and mix well until combined, then add the egg and mix further until combined. Roll the mince into 2 centimetre diameter balls and set aside.
Add the mushrooms to the fry-pan mix and cook for 5 more minutes then add the tomato soup and bay leaves and simmer for 5 minutes.
Add the vegan balls and simmer for 7 minutes.
Serve in a soup bowl garnished with oregano.
Serves 4.
Ingredients
2 small zucchinis diced into 2cm pieces
1 cup of peeled and diced sweet potato
1 large tomato chopped
1 large onion chopped
1 cup of kale or spinach chopped
1 tablespoon of chopped oregano and sage
1 teaspoon of turmeric (optional)
1 teaspoon of chilli flakes (optional)
500ml water
salt and pepper to taste
Place all ingredients into a large saucepan and boil until the vegetables are cooked.
Roughly mash with a hand masher while hot and boil until reduced to a thick soup.
You can replace these vegetables with those of your choice. eg (sweet corn and carrot - add ginger), (mushroom and potato) etc
Serve with warm crusty bread and olive margarine
Serves 4
Ingredients
I cauliflower diced into 4cm pieces
3 large carrots peeled and cut into 4cm pieces
1/4 cup of shredded coconut
3 kaffir lime leaves
1 litre of water
salt and pepper to taste (approx. 2 flat teaspoons of salt and 1 flat teaspoon of ground pepper was used)
Place all ingredients into a large saucepan and boil until the vegetables are cooked.
Roughly mash with a hand masher while hot and boil until reduced to a thick soup. You may need to use a hand blender to further blend the mixture.
Serve with warm crusty bread and olive margarine
Serves 4