Hey everyone! WOW, It's been a while. Life is great and things are wrapping up nicely for 2015. I've been working my butt off at 2 jobs now so I've been SERIOUSLY busy. Between that, christmas shopping, baking, cleaning, cooking etc.. life has been non stop! I recently got a new oven so you'll be getting some brand new awesome recipes from me for the holiday season. My boyfriend and I also went to Vancouver to see L7!!!!! Which was probably one of the best moments of my life. Ive loved that band since I was 13 so there was some serious nostalgia at that show. We also went to CARTEMS DONUTERIE while in Vancouver. YOU NEED TO GO. If you haven't stop everything you're doing and go right now. They blew me away. Stole my heart. Their earl grey donut made my week. Also the vegan apple fritters AND the apple pie stuffed donuts!? It's like I had died and gone to heaven. I really love donuts. Always have, always will. We carried home a box just so we could enjoy them at home hehehe. I did hear a rumour that they are going to make ALL their donuts vegan. Not sure if it's true yet but wouldn't that be neat!!
I attached a link to their website on their name above if you'd like to check them out!
Although Korma Curry isn't the traditional dish you'd generally serve at a North American Christmas dinner it's still an awesome dish and definitely deserves being shared. Korma generally is a yogurt or cream based mild indian dish. Generally served with fish, meat or vegetables. I made mine with a coconut cream base. It was splendid! I think a couple scoops of natural coconut based vegan yogurt would have really made it that much better, if you don't have that you can use this recipe and it'll be just as good. I'm going to be exploring a lot more into specific indian dishes to make them vegan style. It's a pretty easy thing to do since a lot of indian dishes are generally vegetarian based. That being said if you're ever in a bind for food in an unknown place you know you can always go to an indian restaurant and find some vegan friendly food. I hope you enjoy my Vegan Korma as much as my partner and I did. We are going to be having the leftovers tonight!
I figured I should check up on everyone and give you another awesome recipe to make during this holiday season. I'll be back around christmas to make a post about our christmas feast but until then hopefully this satisfies your craving.
Stayed tuned for some more dishes coming up soon! Happy Cruelty Free Cooking!!
VEGAN KORMA CURRY
Recipe
serves 4
2 cloves garlic, diced
1/4 white onion, diced
4 small potatoes, chopped, boiled then fried
1 can organic chickpeas, drained then rinsed
1 can organic coconut milk
2 big handfuls of spinach, chopped
2 teaspoons ajwain seeds
2 teaspoons coriander*
2 tablespoons curry powder*
1 teaspoon turmeric*
1 1/2 teaspoons garam masala
dash of chili flakes
*ingredients with a star beside them are the ones you can add a little more of if you want a bit more kick to your korma. This dish is generally mild so my spices were according to a mild flavour.
Serve your Korma over a bed of rice. I flavoured mine when I made it
Rice recipe
2 cups water
1 cup basmati rice
2 tablespoons of curry powder
1 teaspoon garlic powder
1 tablespoon butter, stirred in after rice is finished and cooled a bit
First, put on your rice. I'm sure you all know how to cook rice without a rice cooker but just in case... Add 2 cups of water to a pot and turn to med-hi heat. Add one cup of rice and your spices. Stir in spices so they blend well with the rice. Place lid over pot. Once your pot of rice begins to boil reduce heat to min and open the lid slightly allowing steam to escape. Let cook for 15-20 minutes. Once your rice is done, fluff it with a fork. This helps make it not stick together in a big clump. Once your rice has cooled a bit stir in your butter. This makes your rice creamy and gives it a little extra flavour that pairs really nicely with curry. Place rice off to the side with a lid on top to keep it warm.
Now time to make Korma!
Wash and chop all your vegetables. Grab a medium sized pot. Fill it half full with water and turn to med-hi heat. Place a lid over top. This pot will be to flash boil your potatoes.
This helps give them a good consistency and ensures they are cooked fully. Once the pot of water has come to a boil, add your potatoes. Boil for five minutes. Get a large frying pan. Add some olive oil and turn to med heat. Sautee your garlic and onion with a dash of the ajwain seeds for 5 minutes.
Drain your potatoes and add them to the frying pan along with your coconut milk, chickpeas and spinach. Stir everything together then add your spices. Mix all your spices in really well. By this point your coconut milk should be bubbling a little bit and that means you're ready to reduce your heat to min, place a lid over top and let it cook for around 25 minutes. You can cook it for a little bit less if you want a more creamy base. If you want a less creamy base cook it for a little longer but keep an eye on it so you don't over cook it. Stir the frying pan every couple of minutes to make sure nothing is sticking. This also helps the spinach blend in with the coconut milk which helps make your base for the dish. Once you have your desired consistency remove the frying pan from heat and stir it once more. Allow to cool for 5 minutes. Serve it over a bed of rice or some naan bread and there we have it.
This helps give them a good consistency and ensures they are cooked fully. Once the pot of water has come to a boil, add your potatoes. Boil for five minutes. Get a large frying pan. Add some olive oil and turn to med heat. Sautee your garlic and onion with a dash of the ajwain seeds for 5 minutes.
Drain your potatoes and add them to the frying pan along with your coconut milk, chickpeas and spinach. Stir everything together then add your spices. Mix all your spices in really well. By this point your coconut milk should be bubbling a little bit and that means you're ready to reduce your heat to min, place a lid over top and let it cook for around 25 minutes. You can cook it for a little bit less if you want a more creamy base. If you want a less creamy base cook it for a little longer but keep an eye on it so you don't over cook it. Stir the frying pan every couple of minutes to make sure nothing is sticking. This also helps the spinach blend in with the coconut milk which helps make your base for the dish. Once you have your desired consistency remove the frying pan from heat and stir it once more. Allow to cool for 5 minutes. Serve it over a bed of rice or some naan bread and there we have it.
Veggie Korma!
Start by filling a large pot with water and a dash of salt to make your mash potatoes. Bring it to a boil. Peel and cut your potatoes. Soak them in a large bowl to help get rid of the starch. Drain after 5 minutes. Once your water is boiled, add your potatoes. Next cut up all your veggies. You want them fairly small so you can fit everything. Sautee your garlic, onion, carrot, mushroom and broccoli. Saute with olive oil, pepper, salt and a couple drops of liquid smoke. Drain your corn, peas and lentils. Boil some water to make your tp. Measure out 1/2 cup of tvp. Add 1/3 cup boiling water, liquid smoke and barbecue sauce. Stir together until all water is absorbed. Let stand for 10 minutes. Drain your potatoes once they are soft enough to poke with a fork. Add your coconut milk, earth balance and salt. Mash together, stirring all the ingredients in while doing so. Once everything is prepared, oil two medium sized baking pans or one large one. Add your corn, lentils, peas and veggie mix along with your barbecue sauce. Stir everything together well and press down the mix till it takes up about half your pan. Add a layer of tvp then your potatoes. Smooth everything with a spatula and sprinkle paprika and nutritional yeast on top. Place in the oven for 35-40 minutes. Allow to cool before serving! 
