Tofu Curry

Ingredients

• 1 Lge. Spanish Onion chopped
• 2 tsp crushed garlic
• ½ tsp garam Marsala
• 400 gm firm tofu diced
• 1 vegetable stock cube dissolved in cup water
• 1 bunch coriander, chopped
• 1 tsp cumin
• 1-cup coconut cream
• 1-tbsp black mustard seeds
• 1 tsp ground coriander
• ½ cup red lentils
• 1 cup cooked chickpeas
• 1 red chilli chopped

Method

Sauté onion and all spices and seeds. Add stock, lentils and chickpeas. Add chilli and garlic and simmer until the lentils are soft. Add coriander, tofu and coconut cream.

Serve with rice and salad.

Purple Salad

Ingredients

• 1 bunch baby beetroot 2tbsp.
• Finely chopped ginger
• 1-bunch watercress
• 1-cup walnuts (or pine nuts)
• 2 cups finely shredded red cabbage
• ½ cup fresh dates chopped
• 2 carrots – cut into sticks
• 2 tbsp walnut oil (or sesame)
• 1 tbsp apple cider vinegar

Method

Steam beetroot until tender; cool, peel and quarter. Mix all ingredients together and serve.

Potatoes in Peanut & Coconut Sauce

Ingredients

• 2 Medium Sweet Potatoes (or Kumara)
• 2 medium brown onions thinly sliced
• 2 teaspoons crushed garlic
• 1 tsp fresh grated ginger
• 2 ½ cups vegetable stock
• ½ tsp chilli paste
• 1 cup coconut cream
• 1 tbsp mild curry powder
• ½ kg small new potatoes
• 1 tsp ground cumin
• ¾ cup red lentils
• 1 tsp ground coriander
• 1 tbsp chopped fresh coriander1
• tbsp soy sauce
• 1 tbsp peanut oil
• ½ cup smooth peanut butter

Method

Cut Sweet Potato into small cubes. Heat oil in large saucepan. Cook onion, garlic, Ginger, chilli and spices until fragrant. Add sauce, peanut butter, stock, coconut cream and potatoes simmering covered for about 5 minutes. Add lentils and sweet potato and simmer covered for a further 20 minutes stirring frequently. Serve sprinkled with fresh coriander.

Felafel

It does take longer to make your own Felafel, but it’s worth the effort. Actual cooking time is short, I find it’s just a matter of organising myself to soak the chick peas overnight

Ingredients

• 250 gm dried chickpeas
• 4 spring onions chopped
• 2 tsp. Crushed garlic
• ½ cup chopped Italian Parsley (Continental)
• oil
• ¼ cup chopped fresh mint
• ½ tsp baking powder
• ½ cup chopped fresh coriander
• 2 tsp ground coriander
• ¼ tsp cayenne pepper
• 2 tsp ground cumin

Method

1. Place chickpeas in a large bowl, cover with water and soak overnight. Drain before use.
2. Place chickpeas, spring onion, garlic, parsley, mint, coriander, ground spices & baking powder plus a tsp salt in a bowl and mix well. Place the mixture in food processor until finely chopped. Do in small batches to ensure thorough chopping of all ingredients. (Approx 30 seconds per batch). The resulting mixture should be sticky and hold together.
3. Pressing 2 tbsp of mixture into the palm of you hand, form into patties and deep fry until well browned.
4. Drain on paper towel and serve hot or cold.