Tag Archives: ginger

Recipe: Aubergines with a Ginger, Tamarind and Mango Sauce

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This is another recipe from the Veggiestan recipe book. I made it, principally, because I had all the ingredients to hand, and I’m very glad I did. The star is the sauce, which is spicey, sour, sweet, tangy and fruity. It’s a perfect match for the soft and (at least when I make them) slightly crispy aubergine slices. However the sauce could be used with a whole range of other vegetables and once you’ve had it, you’ll be looking at the fridge wondering what else you’ve got in. It would also be an awesome dip. It’s just as well that this recipe makes enough for seconds!

I’ve stuck with tamarind paste, which you can find in most supermarkets ‘exotic ingredients’ section. If you don’t have it to hand then lime or lemon juice would work as well.

Aubergine with Ginger, Tamarind & Mango photo Auberginewithgingertamarindampmango_zpsc9719435.jpg

Ingredients
1 aubergine, sliced into 1cm rounds
1 onion, chopped
1 clove garlic, chopped
1 chilli, chopped
5cm piece of ginger, peeled and chopped
1 tbsp tamarind paste
1/2 tsp allspice powder
1/2 tsp sugar
75-100 ml water
1/2 fresh mango, chopped

Heat some oil in a large frying pan and cook the aubergine slices until they are golden brown. This may take two batches.
While the aubergine is cooking, heat some oil in another pan and add the onion, garlic, chilli and ginger.
Sweat until the onion is translucent then add the allspice.
Stir and cook through for a minute before adding the tamarind paste, the sugar and the water.
Simmer for five minutes.
Season with salt.
Add the sauce ingredients to a blender and add the mango. Blend to a smooth paste.
Arrange the cooked aubergine slices on a serving dish and spoon the sauce over them.
Serves 2 as a side dish – with sauce left over

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Recipe: Mushroom and Pea Curry

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I wanted to try a creamy curry but without the dairy in this recipe. There are simple ingredients in this dish, but they are packed with flavour. The mushrooms, too, add a satisfying mouthfeel that means this is a vegan curry you’ll want to eat again and again.

Mushroom & Pea Curry photo DSCN1051_zpsebd5b941.jpg

Ingredients
For the spice paste
1 green chilli
15g coriander leaves
1 clove garlic
2cm piece of fresh ginger
1/4tsp turmeric powder
4tbsp water

For the cashew cream
50g cashew nuts
4tbsp water

1/2tsp cumin seeds
200g mushrooms, sliced
150g peas

Put the ingredients for the spice paste in a blender and blend until smooth.
Heat a little oil in a pan and add the cumin seeds. When they start to sizzle and pop add the spice paste.
Stir for a minute and then add the mushrooms.
Cook for a couple of minutes.
While the mushrooms are cooking put the cashew nuts and water into the blender and blend until smooth.
Add the peas to the pan, followed by the cashew cream.
Stir to mix and then cover.
Let simmer for 5 minutes or until the peas are cooked.
Season with salt and pepper.
Serve with rice or naan bread.

Serves 2