Showing posts with label Broccoli. Show all posts
Showing posts with label Broccoli. Show all posts

Vegan Laksa Soup Recipe | How to make vegan Malaysian Laksa Lemak [Video]

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Vegan Laksa Soup or Curry Laksa or Malaysian Laksa Lemak is a spicy noodle soup from Malaysia that has a rich creamy base made from coconut milk and topped with noodles, blanched vegetables and fried Tofu. The soup is spicy, sweet, salty and creamy. It is perfect for a cold winter day. This recipe includes video instructions to make the Laksa Soup.


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Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup

Hello friends, wishing you a very Happy New Year once again. Are you excited for what 2019 holds for you? Have you made resolutions yet?

I sure have. As every year before, I resolve to eat healthier, blog more and just spend contribute more time towards home. I would also love to reduce stress, and interact more with you on social media. I also want to go on more vacations and carve out some "me" time. A lot of resolutions and I hope can follow them through.

Now that we have our new year courtesies off the table, lets get on to the recipe - Vegan Laksa Soup.
The Laksa Soup is an uber-delicious Malaysian Noodle Soup. While there are different varieties of Laksa, this is the recipe for Curry Laksa or Laksa Lemak which is a spicy soup finished off with rich creamy coconut milk.  Which is perfect for this weather. Something weird is going on with the weather in Bangalore and we've had just about the coldest January in ages. Temperatures are dropping to 8-10 degree C and that's not really normal. So cozying up under a blanket and enjoying some delicious spicy soup is just perfect. I mean the weather calls for it!

Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup


Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup


My inspiration for recreating a Laksa at home came from the Laksa I ate at FoodHall in December. You have got to try theirs! It was so deliciously flavored, that I wanted more. When you want more and more of something, you have to make it at home, especially when they don't do a home delivery. So I looked up several recipes, and came up with mine. I mostly followed Adam Liaw's recipe, but kept it vegan.

The Laksa Soup has 3 main parts to it:
  • Laksa Curry Paste - The curry paste is what gives the soup its flavor. The Laksa I had was spicy and hence, I added enough chillies to give the same heat. This heat is eventually balanced by the sweetness and saltiness, but I'd say add just as many chillies as you can tolerate. The curry paste is simple to make, just blend all the ingredients together and you will get your smooth curry paste. If you don't have access to fresh lemongrass, use lemongrass paste or lemon zest (lots of it!). Candle nuts can be replaced with cashew nuts like I did. Use fresh turmeric if you have access to it, else use the ground powder like me. 
  • Laksa Soup - The soup I had was spicy, sweet, salty and sour (from the lemongrass).  It had the perfect balance of flavors (MasterChef judges would be proud of me!). To get the best flavor our of the soup, the laksa paste has to be fried until the oil separates or at least for 15-20 minutes. After that just add in broth or water to thin it. Add the thick coconut milk towards the end to get the creamy richness.
  • Toppings/Additions - Since it is a noodle soup, noodles are kind of mandatory. Use any noodles you have accessible. If you are not  purist, you may also use spaghetti. After this it is totally up to you to add whatever vegetable you want. I added blanched broccoli, capsicum, snow peas and mushrooms. I blanched my veggies instead of cooking them in the soup because I wanted my vegetables to retain their crunch and texture. Since I did not have Tofu Puffs, I added pan fried Tofu and it was delish!
Enjoy this bowl of heartwarming deliciousness before the Winter is over! See you next week.

Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe






Vegan Laksa Soup | Malaysian Laksa Lemak Recipe


Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soupVegan Laksa Soup or Curry Laksa or Malaysian Laksa Lemak is a spicy noodle soup from Malaysia that has a rich creamy base made from coconut milk and topped with noodles, blanched vegetables and fried Tofu. The soup is spicy, sweet, salty and creamy.

Recipe Type:  Soup
Cuisine:            Malaysian
Prep Time:     10 minutes
Cook time:     50 minutes
Total time:     60 minutes
Yield:                Serves 2

Ingredients:


For the Laksa Curry Paste:


6-8 Dry Red Chillies
2-3 Fresh Red Chillies
10-12 Cashew Nuts
3 Lemongrass Stalks (white part only)
1 small Onion
1 Tbsp Garlic
1 Tbsp Ginger
0.5 tsp Turmeric powder
1.5 Tbsp Coriander Seeds

For the Laksa Soup:


2-3 tsp Jaggery or Sugar
1 cup thick Coconut Milk
4 Tbsp Oil
Salt to taste
Water or Broth as required

For the Crispy Tofu


100 gms firm Tofu
2 tsp Corn Starch
Salt to taste
Pepper to taste
2 Tbsp Oil

To assemble the Laksa Soup


2 cups cooked Noodles
1 cup Broccoli Florets
8-10 Snow peas
0.5 Capsicum
5 Mushrooms
1 Tbsp chopped Coriander leaves

Method:


1. Soak the dry red chillies and cashew nuts in hot water and keep aside for 10 minutes. Then discard the water.
2. Blend together the soaked red chillies, cashew nuts along with all the other ingredients for the laksa curry paste along with a little water to a smooth paste.
3. Heat 4 Tbsp of Oil in a thick bottomed pan and add the curry paste.
4. Fry the paste for 15-20 minutes on low heat or until the oil separates.
5. Add 1 cup of water or broth and bring to a boil.
6. Add salt and sugar to taste.
7. Add in the coconut milk and simmer for 5-10 minutes.
8. Remove from heat and keep aside.
9. Boil water in a pan and add a pinch of salt.
10. Dab the Tofu with kitchen towel to extract as much water from it as possible.
11. Dice the Tofu into cubes and add to a large bowl.
12. Sprinkle the corn starch, salt and pepper to the bowl and toss until the tofu is coated with the corn starch.
13. Heat 2 Tbsp Oil in a frying pan and place the tofu in one layer. Flip the tofu until all sides are browned and crisp. Remove from heat until time to serve. Alternately, you can deep fry or bake the tofu.
14. Drop in the vegetables - broccoli, snow peas, diced capsicum and sliced mushrooms, one by one and blanch for few minutes until the vegetables are slightly soft.
15. To assemble the Laksa Soup, spoon the soup into a bowl, add the cooked noodles and the blanched vegetables. Top with crispy tofu and chopped coriander leaves before serving.

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Broccoli and Zucchini Fritters Recipe | Broccoli Cutlets Recipe [Video]

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Broccoli Zucchini Fritters or Tikkis are cutlets made from finely chopped broccoli, grated zucchini, carrots and peas along with some cheese and spices. The fritters are shallow fried in this video. Broccoli Zucchini Fritters are a fun way to eat the healthy vegetables. This recipe is kid-friendly and the perfect dish to sneak in vegetables to your children.

In a hurry? Jump to Video or Jump to Recipe

Shallow fried fritters made from broccoli and zucchini stacked together


It's a Fabulous Friday and I'm back with a snack recipe. I realized you can never have enough of those.

These fritters are so DELICIOUS, you won't even know they are made from such healthy ingredients. It has so many vegetables, it is almost a salad! So these fritters are made with one of my favorite veggies - Broccoli. I've been in love with the vegetable since I first tasted it. The taste, the texture, the color, I cannot get enough of it and I find it hard to accept that there are folks out there hating this awesome vegetable. 

You have to try these Broccoli and Zucchini Fritters if you are a Broccoli lover like me, and you have to especially try it if you hate Broccoli. This recipe will CONVERT you! Trust me when I say, you won't even realize that you ate it with all the delicious medley of flavors in there. 

So these cutlets or fritters are not just about the Broccoli, as I mentioned, it is practically a salad, just shaped beautifully and shallow fried, but a salad nevertheless. It has the added goodness of carrots, now all of us love carrots, right? Now tell me you definitely love Zucchini. I totally do. Carrots, eh, not so much, but Zucchini, I can do so much with. Zucchinis are so versatile, use them in Zoodles, use them as a Lasagna sheet, or you can use them in a frittata like I did. Then I just added in some frozen green peas, because I just wasn't satisfied with all the other healthy ingredients... ok, jokes apart, the peas add a slight sweetness and texture that I really really like.

Some points...

  • To make these fritters, the veggies are microwaved before mixing in the other ingredients. This helps in reducing the batter getting moist at a later time. You can also lightly saute the veggies or just steam them slightly before using. 
  • Soaked and crumbled bread is added to help bind the veggies together. You can use bread crumbs instead. 
  • I used Pizza Cheese, which is a mix of mozzarella and cheddar cheese. Use any cheese you have. I recommend something that melts easily.
  • Deep fry or bake if you desire, I found shallow frying gives it the texture I desired without using too much of oil.
These cutlets are kid friendly and a perfect way to sneak in vegetables to your children.

These Broccoli and Zucchini Fritters are a perfect appetizer to serve for dinners or as a fancy tea time snack. 



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Broccoli and Zucchini Fritters Recipe


Shallow fried fritters made from broccoli and zucchini stacked togetherBroccoli and Zucchini Fritters are shallow fried vegetarian cutlets made from broccoli, zucchini, carrots and green peas.

Recipe Type:  Snacks
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Makes 8 cutlets

Ingredients:


1 cup finely chopped Broccoli
0.25 cup Green Peas
1 Carrot, grated
1 small Zucchini, grated
2 slices Bread
0.5 cup Pizza cheese, grated
2 Tbsp Corn flour (corn starch)
Salt to taste
Pepper to taste
Oil to fry

Method:


1. Add chopped broccoli and green peas to a microwave safe bowl and microwave on high for 2 minutes.
2. Squeeze out the water from the zucchini and add to the bowl along with grated carrot.
3. Microwave on high for another 2 minutes.
4. Add grated cheese, cornflour, salt and pepper to the bowl and mix well.
5. Soak the bread in water and squeeze out the water. Crumble the bread and add to the bowl. Mix well.
6. Divide the batter and shape into patties.
7. Heat oil in a pan and shallow fry the patties in it.
8. Flip when the first side browns.
9. Remove from oil once both sides browns.
10. Serve hot with ketchup.


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Creamy Broccoli Almond Soup Recipe (Vegan)

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Creamy Broccoli Almond Soup - This creamy vegan soup is made with blanched almonds and broccoli and flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly. 

creamy vegan soup made with blanched broccoli and almonds

Happy Friday!!! It's almost weekend, and I cannot wait any longer. Last weekend was my best weekend off late. It was 4 days long :). A festival on Thursday and a day off on Friday just made it a super special weekend. After a long long weekend last week, this one seems so short. But nevertheless, I'm excited, cause, it is the WEEKEND!

What kind of food do you eat on weekends? Do you stick to your regular diet or do you let your hair down and eat anything and everything under the sun? I slip up majorly on weekends. While weekdays are designed for controlled healthy home cooked meals, weekends just go hay wire. A trip to the mall results in a pizza or a burger. A grocery shopping spree ends up in a plate of Pani Puri. You are getting the picture, right?

It is not that I don't want to binge or enjoy on the weekends, but I'd like to sneak in at least one healthy meal in there, just so that the guilt is less. And this Broccoli Almond Soup works perfectly well!!

As a kid, a soup always meant a mixed vegetable one with alphabet pasta. Unfortunately, I can't find these alphabet pasta in Bangalore and the soup just isn't fun when you cannot make words with your food. So I have expanded my horizons to other soups now. And this Soup counter in office has definitely helped. This Broccoli Almond soup is inspired by that counter.

So at work, the management decided to introduce a healthy soup counter and everyone is loving it. The soups are delicious and filling and leave us feeling all healthy and awesome. I just loved the various soups I had from the counter and decided I HAD to make them at home. It is also the perfect time as the nights are only going to get colder from now on.

creamy vegan soup made with blanched broccoli and almonds


This Broccoli Almond soup is vegan, healthy, gluten free and fits right into an oil-free plant based diet if required. But apart from meeting all the dietary requirements, this soup is also super-delicious!! It is smooth, creamy and tastes of broccoli, garlic and pepper - a combination I love in all forms. It is also a very simple soup to make. It does not require slow cooker or for it to stew slowly on the stove. It is really INSTANT.

The broccoli and almonds are blanched, then sauteed with garlic and onion. YUM... Then the whole thing is blended with salt and pepper and reheated. That's it! If you love to make it yummier, add in some sharp cheddar and you get Broccoli Almond Cheddar Soup. I also like a squeeze of lime in my soup at times. You can go ahead and add all the herbs you like and make your own version of the Broccoli Almond Soup.

Go ahead, enjoy the soup. Wishing you a healthy weekend ahead!


creamy vegan soup made with blanched broccoli and almonds


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Creamy Broccoli Almond Soup (Vegan)


creamy vegan soup made with blanched broccoli and almondsCreamy Broccoli and Almond Soup is an instant vegan soup made with blanched broccoli and almonds that is flavored with garlic and pepper. Vegan, low calorie, healthy, gluten free and can be fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Ingredients:


3 cups Broccoli florets
15 Almonds
1 large Onion
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Boil water in a large pan and add the broccoli to it. Blanch for 3-4 minutes and dunk them immediately into cold water.
2. Blanch the almonds in the same water for 5-6 minutes. Plunge them into cold water and peel the almonds.
3. Heat oil in a deep pot and fry chopped garlic and onion until fragrant. Toss in the broccoli and almonds and saute for 2-3 minutes. 
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



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Roasted Sweet Potato, Chickpea and Quinoa Salad Recipe

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Vegan salad made with roasted sweet potatoes, baked spicy chickpeas, quinoa, pomegranate seeds, walnuts and veggies by tossing them in a simple dressing made of mustard and dates!

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

Until my 20s, a salad in my life was just a plateful of sliced tomatoes or cucumbers. A boring but supremely healthy plate of food that neither tempted the vision nor the appetite. And then, I found this salad bar in a mall food court that totally made me love salads. While salad bars are extremely common in the west, there aren't many out here in the tropical sub continent. May be it is the weather or may be it just that there is no demand. I loved the idea that I could pile up my bowl with anything and everything and make my own salad. Unfortunately, the place shut down after a while. But ever since, I love DIY salads.

While I eat salads, I rarely post their recipes. When I make salads at home, they are usually very simple - veggies tossed in a simple vinaigrette, so I don't share them with you. But this salad, I had to share!!

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

Where do I begin with this salad... it has so many delicious things all mixed together.
  • Roasted Sweet Potato - I found some gorgeous orange sweet potato (a rare find in Bangalore), so I bought some and roasted it in the oven with olive oil, salt, cumin and smoked paprika until they were soft and fabulous. Alternatively, roast some pumpkin.
  • Spicy baked Chickpeas - You have to add some crunch to the salad, and in this case, these chickpeas are the crunch element. I soaked chickpeas overnight and cooked them with salt until soft. Then I peeled them and roasted them with olive oil and salt. I tossed in some red chilli powder after removing from the oven. You can buy crispy chickpeas or you can just add boiled chickpeas.
  • Quinoa - This is what makes the salad filling and increases the protein content of the salad. If you cannot find quinoa, use millet or buckwheat.
  • Blanched Vegetables - I blanched some broccoli and beans and added them to the salad. I love broccoli and beans are just healthy. Add any of your favorite veggies, blanched or raw.
  • Pomegranate - I love pomegranate and I will add this to any salad I can. These sweet juicy pink seeds make any salad pop. They add a slight sweetness to the salad and complement the sweet potato really well.
  • Walnuts - You can never have enough crunch in a salad. Add in any nuts you love, I personally love walnuts. Plus, they are good for your brain.
  • Lettuce - Salad isn't salad until you have some green leaves. And while I list is last, it is most definitely the mandatory element of the salad. You can replace it with kale or baby spinach.
Since the salad itself had such gorgeous ingredients, I kept the dressing simple, yet interesting. Mustard, dates, extra virgin olive oil, vinegar, garlic and salt. Just blend everything until you have a tart sweet and hot dressing. 

This salad is substantial enough to be a meal in itself. In fact, it was our dinner and it kept us feeling full for a long time. However, it felt light also. 

The salad has ingredients that need preparation - roasting, baking, blanching and boiling. You can prep all of these in advance. That is exactly what I did. I roasted the sweet potato and chickpeas the day before. The chickpeas tend to get a little soft and chewy, but you can pop them in the oven for a while before adding to the salad to crisp them up again. I boiled the quinoa the previous day too. If you plan to make the salad the very next day, then you can also blanch the veggies the night before.

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Roasted Sweet Potato, Chickpea and Quinoa Salad Recipe


roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressingVegan salad made with roasted sweet potatoes, baked spicy chickpeas, quinoa, pomegranate seeds, walnuts and veggies by tossing them in a simple dressing made of mustard and dates.

Recipe Type:  Salad
Cuisine:            International
Prep Time:     8 hours
Cook time:     60 minutes
Yield:                Serves 2-3


Ingredients:


1 cup Quinoa (uncooked)
1 medium Sweet Potato
100gms dried Chickpeas
0.5 cup Pomegranate Seeds
10 French Beans
1 cup Broccoli florets
6-8 Walnuts
3 cups Lettuce leaves, loosely packed
5 tsp Olive Oil
1 tsp Mustard Powder
0.5 tsp Garlic Powder
0.25 cup Vinegar
0.25 cup Water
8 Dates
0.5 tsp Red chilli powder
0.5 tsp Smoked Paprika
0.5 tsp Cumin Powder
Salt to taste

Method:


1. Soak the chickpeas for 8-10 hours. Drain and boil in salted water until done.
2. Drain and peel the chickpeas. Dry as much as possible.
3. Toss with 1 tsp Olive oil and bake at 200 degree C for 25-30 minutes until crisp.
4. Remove from oven and toss with red chilli powder.
5. Peel and dice the sweet potato.
6. Toss in 2 tsp olive oil, smoked paprika, salt and cumin powder until all pieces are coated.
7. Bake for 35-40 minutes at 200 degree C until done.
8. Cook the quinoa as per instructions on the packet until done. I soaked the quinoa for 1 hour and pressure cooked with 1.5 cups of water.
9. Boil water and add a pinch of salt. Blanch the broccoli florets and beans for 2-3 minutes. Remove from hot water and immediately put the broccoli and beans in cold water.
10. Soak the dates in warm water. Drain the water, deseed the dates and blend into a puree. Use little water while blending if required.
11. Blend together mustard powder, vinegar, garlic powder, date puree, water and salt until mixed.
12. Make the salad by tossing the lettuce leaves, roasted sweet potato, chickpeas, quinoa, blanched broccoli, chopped blanched beans, walnuts, pomegranate seeds and the dressing together.
13. Serve at room temperature.

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Grilled Vegetable Open Sandwich Recipe

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Grilled Summer vegetables over a bed of mashed ripe avocado on a slice of crusty sourdough bread. Vegan and healthy open Sandwich!

vegan grilled summer vegetable open sandwich

This post is neither inspired by some past incident, my childhood or the weather. This Grilled Vegetable Open Sandwich came into being solely because of 2 things - the awesome Sourdough bread and the soft ripe Avocado. 

I get super excited when I find a ripe avocado. I never miss a chance to pick it up. I buy it first and then think of where I can use it. The sourdough is a different story. I was in training for 2 days last week ( hence, I missed posting on Friday) at a hotel. And the hotel's bakery had this amazing looking selection of breads. That is where I picked up this extremely crusty loaf. Crusty bread and ripe avocado, in my head it had to be an open sandwich.

vegan grilled summer vegetable open sandwich


There isn't much to hide from in this Sandwich, so it is important you use the best ingredients you can. You can select the veggies you want to grill based on what's available and what you love to eat. I grilled yellow capsicum, red capsicum, broccoli and zucchini. It made my sandwich look vibrant and inviting. The peppers added a nice sweetness to the otherwise savory sandwich. And broccoli, aah, I love grilled broccoli to eat just like that with some salt sprinkled. So I made some extra. The grilled veggies can be used in tacos, burritos and rolls too, so if you have leftovers, it takes care of another meal. 

vegan grilled summer vegetable open sandwich


vegan grilled summer vegetable open sandwich


To grill the veggies, I sliced them long and drizzled a little extra virgin olive oil, the good kind, and coated the veggies. Sprinkled salt and pepper, and grilled them in the oven for 20 minutes or until my peppers blistered and browned slightly. If the day is fine, go ahead and use your outdoor grill. This Sandwich is also perfect to assemble at picnics or campfires as far as you have the veggies grilled or a place to grill them on site.

The bread was so good, I really did nothing to it. Just sliced it. To add flavor to the bread, you can toast it with butter or rub it with smashed garlic. I kept the avocado simple too, just a squeeze of line, a pinch of salt and pepper. Sometimes, simple is good.  

vegan grilled summer vegetable open sandwich


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Grilled Vegetable Open Sandwich Recipe


vegan grilled summer vegetable open sandwichGrilled summer vegetables and mashed ripe avocado layered on crusty sourdough bread slice. Vegan open sandwich recipe.

Recipe Type:  Sandwich
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Serves 2

Ingredients:


6 slices Sourdough Bread
1 ripe Avocado
1 cup Broccoli florets
0.5 Yellow Capsicum
0.5 Red Capsicum
1 small Zucchini
1 Tbsp Extra Virgin Olive Oil
1 tsp Lime Juice
Salt to taste
Pepper to taste

Method:


1. Slice the capcisum and zucchini into bite sized pieces.
2. Place them in a bowl and add the olive oil, salt and pepper. Mix well.
3. Lay on a baking sheet and grill in the oven on high for 15-20 minutes until the veggies are slightly charred.
4. Mash the avocado with the lime juice and a pinch of salt.
5. Spread the avocado the sourdough slice and top with grilled veggies. Serve immediately.



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10 Vegan Indian Curries [Ready in 75 minutes or less!!]

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A compilation of ten vegan Indian curries that are ready in 75 minutes or less.

ten vegan Indian curries


Hey I'm back with my compilation of 10. And this time it is Curry!!

It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!

1) Lahsuni Methi Mushroom [50 minutes]


A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.



2) Mushroom Palak [60 minutes]


There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.

Mushrooms cooked in a vibrant spinach curry


3) Lauki Kofta [75 minutes]


Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.

Bottle gourd dumplings in a tomato based gravy

4) South Indian Chana Masala [75 minutes]


My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.

South Indian Chickpea Curry with coconut


5) Punjabi Dum Aloo [75 minutes]


Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy


6) Babycorn Masala [60 minutes]


Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.

baby corn masala tomato gravy north indian curry

7) Bom Chount Wangan [55 minutes]


A unique Kashmiri curry made with green apples and brinjal or eggplant. Sweet and spicy, this curry is unique in it's flavors.

Kashmiri Apple Granny Smith Brinjal Eggplant aubergine curry bom chount wangan

8) Coorg Pumpkin Curry [70 minutes]


This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.

Coorg Pumpkin Curry kaddu sabzi coconut vegan kumbalkai palya

9) Vegetable Stew [55 minutes]


Mildly spiced vegetable stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk.


10) Vegetable Jalfrezi [60 minutes]


Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.

mix vegetable gravy paneer jalfrezi indian


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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