This simple recipe is a one pot easy to make vegan cookies for breakfast or a snack. No baking required and took me 30 minutes to make in total including the cleaning up.
The ingredients are easy to find and compliments each other in this recipe.
There is nothing more satisfying than eating my mom’s curries. My mom is on holiday with us which means lots of cooking our favourite meals. Majority of her vegetable curries are vegan by nature. She prepared a delicious and flavourful traditionally Indian green bean curry for dinner last week.
Most of you requested the green bean curry recipe and mom tried her best to write it down with measurements. In Indian homes, most curries are cooked by eye and smell. This is one of them, however I am sure the recipe below is a perfectly outlined guideline and you can play around with the salt and spice levels.
Green bean curry
2 tablespoon organic coconut oil
2 peeled and sliced garlic cloves ( optional)
1 tablespoon chopped onion
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala ( found in Indian spice shops and some Checkers)
1 tablespoon chilli powder
1/2 teaspoon fine salt
500 gram sliced fresh green beans
1/2 cup spring water
1/2 cup ripe beans ( gadhra) found in Indian stores else replace with frozen peas
If using ripe beans, boil in water for 15 minutes.
Heat oil, add onion and garlic and fry on low heat until translucent.
Add turmeric, garam masala, chilli powder and fry for about 30 seconds taking care not to burn masala.
Add green beans, ripe beans/peas, salt and water.
Cover pot with lid and cook on medium heat until water has been absorbed.
Serve curry hot with basmati rice or roti.
Happy cooking!
Part 2 of the cooking series with SoyaRama. I decided to try the chicken breast range to make a vegan coconut curry.
We don’t eat curry often but when I feel like eating curry on a Thursday, I enjoy experimenting with a vegan curry.
To me curry needs a hearty gravy and there is nothing more comforting than a curry made from roasted masala and coconut cream. To elevate this dish, I prepared it with SoyaRama “chicken breasts”. This created a lovely texture to the vegan coconut curry apart from its great tasting flavour. The “chicken breasts” are made from wheat protein which packs in the nutrients into the curry. This product is safely enjoyed by anyone especially if you are aiming to transition to a vegan lifestyle.
You can read more about the SoyaRama products
Part 1 of the cooking with SoyaRama featuring vegan tacos
Ingredients
1 box SoyaRama chicken breasts
3 Tablespoons coconut oil
1 onion finely chopped
1 Tablespoon roast masala
2 teaspoon turmeric powder
1 teaspoon cumin powder
3 sprigs curry leaves
1/2 can chopped tomatoes
1 can coconut milk ( I use the light version)
salt to taste
chopped coriander
Heat coconut oil to medium heat.Fry defrosted SoyaRama pieces until browned on both sides. Remove and set aside.
Fry onion in remaining oil until translucent. Lower heat and add ground spices and fry for 10 seconds. Add tomatoes and curry leaves simmer on low to medium heat until tomatoes cook down and you see some oil coming to the top. Add coconut milk and salt.Cook for 15 minutes. Add chicken pieces and cook for further 10 minutes.
Garnish with chopped coriander and serve with basmati rice.
Happy cooking!
* SoyaRama products provided to me for review.