Recipe | Deliciously Easy, Jackfruit Curry

I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.

I find that this way the flavour is much fresher and you can tweak it to suit your taste too

This recipe is for a really easy, basic curry.

Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.

Prep time: 30mins to 3hrs (depending how long you marinade for)

Cooking time: 25mins

Ingredients

For the jackfruit:

  • 1 tin jackfruit, drained
  • 3tsp garam masala
  • 0.5tsp ground ginger
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp dried sage
  • 1tsp chopped garlic
  • 0.5tsp dried chilli flakes (more if you want it super spicy)
  • Juice of 1 lemon

For the curry:

  • 1 cinammon stick
  • 1tsp cumin seeds
  • 1 chopped onion
  • 4 tomatoes, chopped into chunks
  • Chopped veggies of your choice (I used green peppers)
  • 0.5tin coconut milk
  • 300ml veg stock
  • (Rice to serve with)

Recipe:

Jackfruit marinade

  • Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
  • Thoroughly stir in the spices, garlic and lemon juice
  • Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)

Curry:

  • In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)

  • Add the veg and fry for a further 5 mins
  • Add the jackfruit and fry for a couple of minutes to fry off the spices
  • Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)

  • After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
  • Serve with rice and a protein source, such as nuts, tempeh or tofu.

Recipe | Sweet and Spicy Marinated Aubergine

I haven’t posted a recipe for a while; I’ve been on holiday, and also generally eating out a lot 😁 but I’m back in the swing of cooking at home and here is my first invention; spicy marinated aubergine.

Its super easy and delicious; smoky, sweet and a bit spicy, its perfect with couscous, salad or as a side dish with a main meal. The marinade also works well on oven baked tofu.

Preparation time: approx 5 mins

Cooking time: 30 mins

Ingredients:

  • 1 aubergine, sliced into 1cm slices lengthways (approx 4 slices)

Marinade:

  • 1tsp smoked paprika
  • 1tsp mixed dried herbs
  • 1tsp harissa paste
  • 1tbsp golden syrup
  • 1tsp soy sauce
  • 1tsp olive oil
  • 1 garlic clove, finely chopped / 0.5tsp pre-chopped garlic

Recipe:

  • Score the aubergine slices on one side – cut into to make shallow cuts, but don’t go all the way through
  • Place the aubergine on a lightly oiled tray

  • In a bowl, mix all of the marinade ingredients until well combined
  • With a pastry brush (or back of a spoon) spread half the marinade on the top of the aubergine slices

  • Cook for 10mins at 200C
  • Turn the slices over, spread the rest of the marinade on this side of the aubergine, and cook again for 10 mins

  • Turn the aubergine slices again to the first side, and finish off by cooking for a final 10 mins

Enjoy 😊

Recipe | Spicy papaya salsa

Disclaimer: papaya can cause an allergic reaction in people allergic to latex

This recipe is a delicious fruity alternative to a mango or pineapple salsa. Papaya is not too sweet so its perfect for a savoury, spicy salsa.

This recipe is so easy and so quick but very tasty; I love it with fajitas or nachos!

Ingredients:

  • 1 large tomato
  • Half a papaya, with skin and seeds removed
  • 0.5 tsp chopped garlic / 1 small chopped clove
  • 1 tsp crushed ginger (I used pre-crushed from a jar)
  • 0.5tsp chilli flakes
  • A quarter of a small red onion
  • Juice of half a lime
  • Pepper to taste

Recipe:

  • Finely chop the tomato, papaya and onion and add to a bowl

  • Add the garlic, ginger, chilli and lime and black pepper to taste
  • Stir well and leave to stand for at least 30mins before serving

  • Stir occasionally
  • Its that easy!! Serve with nachos, fajitas, chilli, or your favourite spicy dish

Recipe | Spicy roast okra

Prep time 10mins

Cook time 20-25 mins

Okra is a tasty vegetable (technically a fruit) which is delicious in curries and stews, but its also great as as side dish when roasted. This is how I have them, and its such an easy recipe to prepare and cook

I found a tip in an online forum once that if you soak them in cold water an df lime juice they lose some of the sliminess so i do that. I’m not sure if it works but if not you get some lime flavour on the okra. I assume lemon would work fine too

Ingredients:

  • 1 pack okra
  • 1 lime
  • 1tsp cumin seeds
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp chopped garlic
  • 0.25tsp chilli flakes
  • 0.5tsp salt flakes
  • 0.25 onion, chopped into chunks
  • Spray oil to coat

Recipe:

  • Chop the tops off the okra and place in a dish or bowl
  • Squeeze the lime juice over them and cover with cold water. You may have to put a spoon on them as they float quite successfully

  • Leave for 10 mins, then drain
  • Transfer to a baking tray
  • Sprinkle over the cumin, onion seeds, garlic and chilli, and chopped onion

  • Spray to coat with oil (or drizzle with oil), sprinkle with salt, and place in 200C oven
  • Cook for 20-25 mins or until the onions and okra are looking crisp
  • Serve on the side of your favourite curry

Recipe | Mint and harissa mushroom and almond burgers

These mushroom burgers were a little experiment that worked out well. They are minty and spicy and really good with cous cous. Plus they are really easy to make!

Ingredients

  • 500g chestnut mushrooms, washed and chopped
  • 20g dried porcini mushrooms
  • 4 sundried tomatoes (dried or in oil is fine)
  • 120g unsalted almonds
  • 1 garlic clove finely chopped or mashed
  • 1.5 tsp harissa spices
  • 2 tsp smoked paprika
  • 2 tsp dried mint
  • 1tsp veg stock / 1 crumbled stock cube

Recipe:

  • In a bowl, put the dried mushrooms (rinse them first ti get rid of any grit) and the sundried tomatoes if you are using dried ones. Add boiling water, just enough to cover them
  • Cover the bowl with a lid or plate and leave to rehydrate

  • In a hot pan, add a tsp oil and the chestnut mushrooms. Fry them until all their water has come out and then evaporated again and they are cooked. Put to one side.
  • Add the almonds to a food mixer and blend until you have a mix of finely chopped and some chunks for texture. Put in a large bowl

  • Put the fried chestnut mushrooms in the blender and blend until you have a finely chopped mushroom mix. (Some larger chunks are fine if you want some for tecture in the burgers) Add it to the bowl with the almonds.
  • Next, fish out the rehydrated mushrooms (and tomatoes if you had them), leaving the water behind and put them in the blender. If you are using sundried tomatoes from a jar, add these to the blender. Blend to a finely chopped mix. Add to the bowl with the almonds and mushrooms
  • Add the paprika, harissa, garlic, mint and stock to the bowl and mix really well until its combined

(This photo does not look the most appetizing but trust me it smells delicious)

  • Wet your hands with cold water so the mixture sticks less to them, and shape into 8 small burgers

  • Cook at 200C for 20 mins, and serve alongside couscous, rice, salad, or in a bun.

Recipe | Spicy bean and lentil chilli

Chilli is a classic dish, which is quick and easy to whip up. This is my interpretation.

When eating vegan it is important to eat a range of protein sources across the day to get as many different amino acids as possible. In this recipe there are 3 different types of pulses and I served it with brown rice, which are all sources of protein.

Getting iron is also something important to think about and you will absorb more iron from your food if you eat it alongside vitamin C. Lentils and beans are good sources of iron, and the tomatoes, peppers and lemon in the recipe will help maximise absorption.

This recipe can also be served with tacos, in tortillas, with nachos, with salad or veg…so it is versatile

It’s particularly delicious topped with coconut yoghurt and jalapenos

Ingredients:

  • 1tsp cumin seeds
  • 1 cinammon stick
  • 1tsp medium spice dried chilli flakes (or equivalent amount of fresh chilli – add more if u like extra spice)
  • 1tsp mashed/chopped garlic
  • 2tsp mashed/chopped ginger
  • 3tsp smoked paprika
  • 1tsp paprika
  • 1.5tsp ground cumin
  • 2tsp mixed herbs
  • 2tsp stock powder/2 stock cubes
  • Juice of 1 lemon
  • 1 tin chopped tomatoes
  • 200ml passata
  • 2 peppers, chopped
  • 1 onion, chopped
  • 200g mushroom, sliced
  • 1tbsp tomato puree
  • 4 tbsp dried red lentils
  • 1 tin kidney beans
  • 1 tin of other bean of your choice. (I used black beans)

Recipe

  • Add a tbsp or so of oil to a pan and turn on the heat. Add the cinammon, cumin seeds, chilli, garlic and ginger, and fry for 30 seconds

  • Add the onion, pepper and mushrooms and stirfry for a further 4-5 minutes until the onions and peppers start to soften
  • Add the other spices (ground cumin, paprika, smoked paprika, mixed herbs) and stock and mix into veg

  • Add the lentils and beans, 1tbsp tomato puree, tin of tomatoes, 200ml of passata and 300ml of water and stir well

  • Bring to the boil, then turn down and simmer with the lid on for 25-30 minutes. Stir every few minutes to make sure the lentils don’t stick to the bottom. If it becomes too dry, add more water
  • After 30 mins, or when the lentils ate cooked, add the lemon juice, some ground pepper and a pinch of salt.
  • Serve with rice and with toppings of your choice