I work
next door to an Indian restaurant. Literally
next door.
And
the smells drive me mad. I absolutely adore Indian food – I could happily eat
curries for the rest of my life. I have however, resisted the temptation of
popping next door for a curry fix. I already get sleepy in the afternoon, but
after a heavy meal like curry, I think I’d crawl under my desk for a nana nap!
As
much as I would love that, I’m not sure my bosses would appreciate it…
So
today’s #FoodPornFriday is dedicated to Indian inspired yums!
SAVOURY
Kaju
Vegetable Korma
How
amazeballs does this? Good ol’ Vegie Head!! Love your work!!
 |
| Photo: Vegie Head |
Ingredients
1 tsp
coconut oil
2 red
onions, diced
4 cloves
garlic, crushed
2 tsp
black mustard seeds
2 tsp
dried fenugreek leaves
1 tsp
chilli flakes
2 tsp
ground turmeric
2 tsp
garam masala
1 cup
pumpkin, cubed
3
potatoes, cubed
2
carrots, sliced
1 green
capsicum, diced
1 cup
broccoli florets
1/2 cup
raw cashews (kaju)
1 cup
coconut cream
1 1/2-2
cups water
2 tbsp.
tomato paste
2
tomatoes, diced
Pinch
Himalayan sea salt
Method
Heat oil
in a large pot
Process
cashews in a blender or processor with 50ml water, set aside.
Sauté
onions and garlic until translucent, then add mustard seeds and stir for 30
seconds until they pop.
Add
fenugreek leaves, chilli flakes, turmeric and garam masala, and stir briskly
until fragrant.
Add
pumpkin, potatoes, carrots, capsicum, and broccoli and stir to coat.
Whisk
cashew paste, coconut cream, water and tomato paste together and add to pot.
Bring to
a boil, then simmer for 25 minutes, stirring occasionally.
Add
tomatoes and salt and cook for another 10 minutes or until vegetables are soft.
Serve
with cashew nuts, coriander and fresh naan or rice.
SWEET
Easy Chai Banana Ice cream,
Mocha Chocolate cake, Chai spice Caramel Sundae
I don’t
know a lot about Indian sweets. I’m usually rolling out the door, nursing a
very satisfied food baby to worry about dessert. I know chai is Indian inspired
(does it originate from India??) so this is a tasty looking dessert to drool
over…
 |
| Photo: Vegan Richa |
Ingredients
Chai
spice Ice cream
1
ripe banana, chopped and frozen for an hour
1-2
teaspoon So Delicious coconut creamer or non dairy milk
Spices:
a generous pinch of Chai spice with an additional dash of black pepper if you
will (or spice of your choice)
Mocha dark chocolate cake slice
Vegan
Richa’s Mocha cake recipe made with 85% dark chocolate
Chai spice caramel:
Vegan
Richa’s Chai
spice caramel recipe
Quick
Chai spice: 1 teaspoon cardamom powder, a pinch of ginger, cinnamon, black
pepper, clove powders.
Toppings:
Coarsely
chopped almonds/pistachios
Fruit
of choice like cherries/strawberries
Method
Chop and
freeze 1 large and ripe banana for at least an hour.
Blend
with a teaspoon or so of coconut creamer and chai spice (optional) until
smooth. Add teaspoon of raw sugar if the banana isn't sweet and ripe enough.
Return
to the freezer for 1-2 hours depending on your freezer.
Till
then prep or make your Mocha
dark chocolate cake and chai
spice caramel.
Take a
slice of warm cake; place a scoop of the banana ice cream on the cake.
Drizzle
as little or as much of the chai spice caramel.
Top with
almond or pistachio crumbs. Top with a cherry or sliced strawberries. Serve!
Or you
can serve large Ice cream scoops, topped with caramel, nuts side small logs of
the chocolate cake.
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