Please forgive me, this is the only picture I have of today’s curries- they didn’t hang around!
Here are the recipes for Mung bean korma, red lentil dhal and hot and spicy vegetable curry…
To start with I soaked mung beans and cashew nuts overnight in a bowl of water which completely covered them.
Just a quick warning that cashews contain 2.1g of saturated fat per 200g, so please remember to take this into account throughout your day…
Next I made a large batch of tomato and vegetable sauce- just like I did for the ‘Pasta day’ blog last week- but this time I had a few different veggies…
I picked up these beautiful baby peppers and bright aubergines from a local greengrocer, as well as the little green tindora- I’d never seen these before so had to buy a few to try, I LOVE finding new ingredients to experiment with!
The following recipe fed 3 adults and two children…
While the sauce was cooking, I blitzed (in my nutribullet): fresh ginger (a thumb sized piece, no need to peel), garlic (even quantity to ginger) fresh coriander, two small, whole hot chillies and a couple of smallish red onions with a little water to make a paste.
Once the tomato and vegetable sauce was cooked through, I set aside the amount I wanted for today’s hot and spicy vegetable curry, and blended the rest.
Next I started on the mung bean curry and red lentil dhal.
I drained the soaked mung beans (around 250g when dry), added about 1/2 of the paste to two pans (1/4 in each) on a low heat.
To the one for the mung bean korma, I added 1-2 tablespoons of korma curry powder- you could buy this ready made, or make your own.
To the other, for the dhal, I added two teaspoons of ground cumin and one teaspoon of ground coriander.
Once warmed through and I could smell the warm spices, I stirred the paste and curry powder together. If you find it hard to concentrate on both pans at the same time, start with the mung bean curry first as it takes longer to cook, then you can focus on the dhal once the mung bean curry is underway.
Next I added to the korma pan a few good spoonfuls of the tomato and vegetable sauce, the mung beans and a good glug of water, gave it a good stir and seasoned with pink Himalayan salt. I then put a lid on it and left it to simmer on the lowest heat.
For the dhal; to the warmed spices and paste, I added about 150g red split lentils, 2 teaspoons of vegan vegetable bouillon, about 300ml of water, the juice of half a lemon and also left to simmer on a low heat. The lentils will take on a lot of water and need stirring from time to time to make sure they don’t stick to the pan.
For the hot and spicy vegetable curry, I added the rest of the paste along with about two tablespoons of curry powder (I used a mild one as my paste was already very spicy) to another pan and warm through as before. Next I added the tomato and vegetable sauce I had reserved and a cheeky dessert spoonful of unrefined brown sugar- mango chutney would have been best but I didn’t have any.
While this was all gently simmering itself into curry heaven, I prepared the special ingredient…
With no coconut allowed on this diet, I opted to make an alternative- cashew nut cream. I used 200g cashews, soaked overnight as mentioned. I popped them in the nutribullet, with the water that covered them and hey presto, delicious, creamy joy!
The mung beans take about 40 minutes to cook, if any of the curries start to dry out before the lentils or mung beans are cooked, add a little more water.
Once the curries were cooked- mung beans soft, lentils soft and falling apart, I cooked the rice.
To finish the mung bean korma, I stirred through most of the cashew nut cream (I found I didn’t need it all) with the heat off (to ensure the oils in the cashews didn’t overheat).
Lastly I sprinkled fresh coriander over the curries and served…delicious and full of flavour!
Bo and Bel said they liked the dhal best and the mung bean korma second best…